University of Birmingham graduate with a passion for food & cooking as part of a healthy lifestyle

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Wednesday, 27 February 2013

Ham, cheese and chive bread

This is a Lorraine Pascale recipe (from her 'Home Cooking Made Easy' book) and it turned out amazing. It's a really quick loaf to make - it doesn't have yeast in it so doesn't need time to rise etc. so my expectations weren't too high - I thought it would be a bit dense and dry. But thankfully it was delicious, especially hot out the oven with butter mm mm. I made it to dip into baked Camembert (see previous post for recipe) and it was probably the best lunch I've ever had! I don't know what this bread would be like the next day - probably dry but I'm sure it would be fine toasted. I would recommend making it when you know the whole loaf will be eaten for lunch or brunch straight from the oven though, since that's when home-made bread is always best. It has a lovely crispy outside but is still soft in the middle. Don't be afraid to try baking bread because this really is super easy!

Makes 1 loaf
- 425g self raising flour
- 1 tsp baking powder
- 1/2 tsp salt
- 150g mature cheddar cheese, plus extra to sprinkle on top
- generous handful of fresh chives, finely chopped
- black pepper
- 1/2 tsp paprika
- 6 slices of ham, chopped
- 200 - 225ml water

1. Pre-heat the oven to 200 degrees.
2. Put all of the ingredients in a large mixing bowl except for the water and extra cheese. Mix well until combined.
3. Gradually stir in the water - add about 200ml water first. The dough needs to be soft but not sticky. Once the mixture is coming together, use your hands to gently knead it, adding more water if necessary.
4. Shape the dough into a ball and then flatten slightly. Slash the loaf three times vertically then sprinkle over the remaining cheese.
5. Place on a baking tray and bake in the oven for 35-45 minutes or until golden.
6. Serve warm with lots of butter or dip in baked Camembert!

Enjoy :)

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