Cheese and Chilli Bread

Dried chilli flakes are my over-used store cupboard staple. I will sprinkle them on anything from pasta to scrambled eggs. I find they give what would be quite ordinary food an extra bit of oomph. This bread is a perfect accompaniment to any BBQ (just cut the rolls in half and use as burger buns) and is especially good for some late night nibbles.

   For best results, serve warm.

For the loaf you will need:
400g spelt flour
7g dried yeast
1 teaspoon salt
2 tablespoons olive oil
250ml beer or cider

For the filling:
100g mature cheddar cheese, grated
1 tablespoon of dried chilli flakes (plus more for sprinkling on top)
2 teaspoons of english mustard

Place the flour in a bowl and rub in the yeast with your fingertips. Add the salt, olive oil and the beer/cider, then knead for 5-10 minutes, until you have a smooth dough. Cover with a tea towel or clingfilm and leave to rise for around 1 hour, or until it has almost doubled in size.

When the dough has risen, roll it into a long rectangle. Spread on the mustard, then sprinkle with most of the grated cheese and chilli flakes. Roll the dough into a sausage shape and cut into 10-12 pieces.

 Transfer the rolls to an oiled baking tray, making sure you leave a slight gap between each one. Leave to prove again, for around 20 minutes, or until slightly risen.

Preheat the oven to 200C/400F/gas mark 6. When the rolls have risen, sprinkle with the remaining cheese and chilli flakes and bake for around 20 minutes, or until golden on top.

Cider, Cheese and Onion Tear and Share

This loaf is the perfect accompinement to any soup or pasta dish. The cider adds a tartness which balances out the rich, creamy cheddar.


For the loaf: 400g strong white flour
                    100g rye flour
                    7g dried yeast
                    2 teaspoons of salt
                    350ml of cider

For the filling: 1 red onion (finely chopped)
                       2 tablespoons of english mustard
                       100g mature cheddar cheese


Place both the flours in a bowl and rub in the yeast with your fingertips. Add the salt along with the cider and knead for around 5 minutes, until you have a smooth dough. Cover with a tea towel (or some cling film) and leave to rise for around an hour, or until it has almost doubled in size.
   In the mean time, soften the onions in a pan on a low heat and the set aside to cool. Grate the cheese.
When the dough has risen, roll it into a long rectangle. Spread on the mustard and the sprinkle on the onions and most of the grated cheese. Roll the dough into a sausage shape and cut in to 10 (or so) pieces. Oil a baking tray (or a 20cm cake tin, like I used) and arrange the rolls into any shape you desire, making sure you leave a slight gap in-between each one. Leave to prove again, for around 20 minutes, or until they have risen slightly. Pre-heat the oven to 200 degrees c.
    When the rolls have risen, sprinkle with the remaining cheese and bake for around 20 minutes, or until golden on top.