Cheese & Leek 'herb Bread

• porsjoner: Feeds 4-6
• total tid: 35 minutes

Ingredienser

When I was growing up, we used to eat this every week. I always called it 'Herb Bread'...I have no idea why, it's basically a huge scone!

This cheese and leek version will turn even the most boring soup night, into the best dinner ever!

This is not like other bread. There's no kneading and no proving. It's in the oven in less than 10 minutes, filling your kitchen with the most incredible smells...

I've written up the recipe for this below and I would love to know if you're going to give it a try! A x

500g self raising flour

1 tsp baking powder

1 tsp dried parsley

2 leeks finely sliced

110g butter or margarine

175g grated cheddar

200ml water

A little milk to brush on top

Fremgangsmåte

Heat the oven to 200C (fan)

Place the sliced leek in a pan with a drizzle of oil. Fry for five minutes until soft.

Place the flour in a large mixing bowl. Stir in the baking powder, dried parsley (you can use oregano or mixed herbs if you prefer) and salt and pepper.

Add the butter or margarine. Use your finger tips to rub it into the flour until it disappears.

Mix in the grated cheddar and leeks until evenly dispersed.

Add the water. Use your hands to mix it together until you have a smoothish dough.

Place the dough on a large greased or lined baking tray press it down until you have a thick circle roughly 20cm across.

Brush the top of the loaf with a little milk.

Bake in the oven for 30 minutes or until golden brown and cooked through. If the top is cooking too quickly, just cover it on foil for the last minutes of baking.

Leave to cool before cutting into wedges when it's still a little warm