This crusty bread goes well with soup, it is fabulous toasted and topped with grilled cheese and tomatoes or with a wedge of cheese and a few grapes, better still a ploughman's lunch. What more can you ask from a slice of bread. It freezes perfectly too....
I didn't make the bread by hand and get into a sweaty mess using muscles that need a workout (although the bingo wings would be grateful), I have no aggression to rid myself of, I always use the dough hook on the mixer and am more than happy to see it doing the work rather than me.
The liquid used is milk which makes a very tender crumb, mustard powder from the store cupboard and a piece of cheddar cheese which most of have in the fridge.
You will need:
450g strong plain white flour
1½ tsp salt
25g butter
7g easy blend dried yeast
85g strong mature cheddar cheese, grated
2 tsp mustard powder
freshly ground black pepper
300ml milk warmed until tepid
Poppy seeds
Olive Oil
1. Flour a baking tray.
2. Into the mixing bowl of your stand mixer sift the flour and salt. Add the butter and let the beater rub this into the dry mixture. Add the yeast, cheese, mustard powder and black pepper to the bowl.
3. Place the dough hook onto the mixer, pour in most of the milk and mix on low until a soft dough forms, adding more of the milk if necessary to achieve a soft dough.
4. Turn the mixer to medium speed and knead for about 10 minutes.
5. Pour some olive oil onto your hand and spread over the dough.
6. Cover the bowl with cling film and leave until doubled in size.
7. Knock the dough back with the dough hook and set on low to knead for 3 minutes.
8. Remove the dough from the mixer, divide into two equal pieces. Roll each piece of dough into a long sausage. Plait the two pieces of dough together, pinch the dough together at both ends, tuck under the plait.
9. Place the plait onto the floured baking sheet, cover with a piece of oiled baking parchment. Leave to double in size about 30 minutes.
10. Preheat the oven to 190ºC. Brush the plait with some milk and sprinkle over the poppy seeds. Bake for 40-50 minutes until the bread is a deep golden brown.
More bread recipes:
Walnut & Rosemary Focaccia
Sunflower and Honey Flowerpot Bread
Sunburst Rolls
