Breads Recipes - Rosemary Bread

Ingredients

• 1 sachet easy-blend dried yeast

• 175g/1 1/4 cups whole meal flour

• 175g/1 1/2 cups self-raising flour

• 25g/2 tbsp butter

• 50ml/1/4 cup warm water

• 250ml/1 cup milk, at room temperature

• 15ml/1 tbsp sugar

• 5ml/1 tsp salt

• 15ml/1 tbsp sesame seeds

• 15ml/1 tbsp dried chopped onion

• 15ml/1 tbsp fresh rosemary leaves

• 115g/1 cup cubed Cheddar cheese

• rosemary leaves and coarse slat , to decorate

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Method:

1. Mix the yeast with the flours in a large mixing bowl. Melt the butter. Then stir the warm water, milk, sugar, butter, salt, sesame seeds, onion and rosemary into the flour. Knead thoroughly until quite smooth.

2. Flatten the dough, then add the cheese cubes. Knead them in until they are well combined.

3. Place the dough into a clean bowl greased with a little melted butter. Cover with a dish towel and put in a warm place for 1 1/2 hours, or until the dough has doubled in size.

4. Grease a 23 x 13cm/9 x 5in loaf tin with butter. Punch down the dough and shape into a loaf. Place in the tin, cover with the dish towel and leave for about 1 hour until doubled in size. Preheat the oven to 190C/375F/Gas 5.

5. Bake for 30 minutes. Cover the loaf with foil for the last 5-10 minutes of baking. Turn the bread out on to a wire rack to cool. Garnish with some rosemary leaves and coarse salt scattered on top.