Monday, 6 February 2012

Twenty-First Century Cheese and Chive Bread

There is nothing like the smell and taste of fresh bread when the weather is cold, and so today I am featuring a super quick tasty recipe for a chilly day! Lorraine Pascale's "Twenty-First Century Bread" recipe is featured in her book, Home Cooking Made Easy. This is a great recipe as it can be made and cooked in just about an hour. There is no yeast involved in this bread recipe, and you don't have to stick it in the airing cupboard to wait for it to rise. You can just make the bread, cook it, and enjoy the fruits of your labour immediately! Lorraine created a Ham, Cheese and Chive recipe to make her bread, but I decided to omit the Ham in my version to make the bread meat-free. 

If you have never made bread before, or have always been a bit apprehensive about making it, then this is the ideal recipe to try as it is so easy and tastes delicious. Here is my recipe for Cheese and Chive bread. 

Twenty-First Century Cheese & Chive Bread

425g Self-Raising Flour
1 tsp Baking Powder
1/2 tsp Salt
150g Mature Cheddar Cheese, grated, plus an extra 10g Cheese for sprinkling
1/2 bunch of Fresh Chives, finely chopped
Few twists of Black Pepper
1tsp Paprika
1tsp Mustard Powder (I used Mustard Seeds)
200-225ml Water

  1. Pre-heat the oven to 200 degrees celsisus.
  2. Place all of the ingredients, aside from the water and 10g of cheese in a bowl and mix the ingredients together well.
  3. Add some of the water to the bowl - enough to make a soft but not sticky dough. (This would generally be about 200ml). Then bring the dough together with your hands and add more water if necessary to bring all of the dough together.
  4. Once this has been done, remove the dough from the bowl and roll the dough into a ball. Flatten the ball, to help it cook more quickly and then place on a baking tray. Make three scores of the bread with a knife and then sprinkle the grated cheese over the top of the bread.
  5. Spray some watrer into the oven to create a steamy atmosphere (around 8-10 squirts), then place the dough on a baking tray and bake for 35-45 minutes, or until the bread has turned golden brown and smells cooked.
  6. Once cooked, remove from the oven and leave to cool a little bit before serving.


  1. Interesting recipe, kind of like a soda bread then. Sounds great though I do like flavoured bread

  2. Yum made it last night added olives and mozarella with cheader

  3. Made this bread last week and it went down a treat. So easy and quick. Just a couple of slices left so toasted it the following day.....Just so good!!



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