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Cheese & Pickle Bread

January 30, 2013


I do not usually make fresh bread in my student accommodation, but I felt like showing off and blowing some steam.  I was craving a cheese and pickle sandwich so I thought of this wicked idea! A cheese and pickle bread.  A pickled centre with cheese flavoured wholemeal bread.  It was an experiment… but I think the risk paid off.  It wasn’t the perfect loaf, but it tasted great and flaunted a lot of potential.




400g strong wholemeal flour, 2 tsps salt, 2 tsps soft brown sugar,  2 x 7g satchets yeast, 200g strong mature cheddar (grated and reduced fat), 4 tbsps Branston pickle.



1. Sift the flour into a large mixing bowl.
2. Sprinkle in the salt.
3. Sprinkle in the sugar.
4. Add the yeast.
5. Add the cheese.
6.  Mix well.
7. Make a well in the centre of the dough and pour in about 14 fl oz of tepid water.  Add a little at a time so the dough does not become too sticky.
8. On a flat surface knead the dough for 15 minutes until it is an elastic texture.
9. Place the dough back into a bowl and cover the bowl with oiled cling film over the top.
10. Leave in a warm place to rise for at least an hour.
11. Knead for 10 more minutes.
12. Separate into two dough balls.
13. Spread one dough into a prepared loaf tin.
14. Spread the Branston pickle on top and layer with the other chunk of dough.
15. Preheat the oven to 200 degrees C and bake for 35 minutes.



From → Baking, Snacks

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