Cheese and onion are a classic combination – the chives in this recipe give a delicate onion flavour. This bread is hearty and goes well with soup.
Preparation time 20 minutes plus 45 - 60 minutes proving and 20-25 minutes
Makes one loaf
500g/1lb 2oz strong white bread flour
1 tsp salt
2 tsp sugar
1 sachet of easy blend yeast (7g)
350ml warm water
100g strong cheddar cheese, grated
10g chives, finely snipped
1 egg, beaten
Preheat the oven to 200C/390F/Gas 6. Place all the dry ingredients in a large bowl and slowly add the warm water, mixing to form a soft dough. If the dough is too sticky, add a little more flour. Turn the dough out on to a flat surface and knead for 7 - 8 minutes until the dough is smooth and pliable. If you have a dough hook on your mixer, the kneading time can be reduced to 5 minutes. Leave the dough to rest for 5 minutes and then reknead for a further 5 minutes, adding the chives and 75g of the grated cheese. Form the dough into a round ball and place on a greased baking tray. Cover with a damp tea towel and leave in a warm place (a warm airing cupboard or on top of the Aga is ideal) until the dough has doubled in size. When the dough has risen, brush the top of the loaf with the beaten egg and sprinkle over the remaining cheese. Bake in the oven for 20 – 25 minutes until the loaf is golden brown and sounds hollow when tapped.