QUICK-MIX CHEESE AND TOMATO BREAD
For a quick lunch of bread and cheese, you can throw this loaf together in a matter of minutes. Serve it with good farmhouse butter, a hunk of mature cheddar cheese and some home-made chutney. It is also scrumptious for a picnic; bake it just before you leave and wrap it in foil and a tea towel to keep it warm.
Makes 1 medium loaf, serves 4 – 6
You will need: one 8 inch (20cm) loaf tin
285g /10oz plain (All purpose) flour (2 1/3 cups)
15ml /3 tsp baking powder
A generous pinch of salt
85g /3oz butter (6 Tbsp)
130g /4 ½ oz extra mature cheddar cheese, grated (1 cup)
15ml /1 Tbsp finely chopped parsley
15ml / 1 Tbsp finely chopped chives
1 free-range egg (UK medium / USA large)
125ml (1/2) cup milk
½ red onion
4 sundried tomatoes (approximately 30g / 1oz)
15g /1/2 oz butter (1 Tbsp)
- Pre-heat the oven to 200ºC /400ºF
- Line the base of the loaf tin with baking parchment and grease the sides with butter.
- Sift the flour, baking powder and salt into a large mixing bowl. Rub in the butter.
- Grate the cheese and mix in 3/4 of it into the dry ingredients with the herbs.
- Finely chop the onion and dice the sun dried tomatoes, add to the dry ingredients.
- Whisk the egg and milk together and add to the dry ingredients.
- Mix carefully. All the flour should be mixed in, but do not over-mix or you will have tough bread.
- Spoon mixture into the prepared loaf tin.
- Melt the butter and drizzle it over the loaf. Sprinkle with the remaining grated cheese and herbs.
- Bake for 30 – 40 minutes until golden. Check if the loaf is cooked by inserting a skewer; it will come out clean if the loaf is ready.
- This bread is best eaten on the day that it is made, but the next day it makes wonderful toast.
- It makes lovely individual loaves if baked in mini loaf tins.
This bread is so versatile – wonderful for picnics yet equally brilliant served in chunky slices as an accompaniment to both soups and salads. With a hearty biscuit-like texture, one loaf features traditional Cheddar cheese with chives, red onion, and sun-dried tomatoes, and the second loaf has the robust flavors of Kalamata olives, garlic, and feta cheese. This bread is best served warm with plenty of butter, a chunk of cheese, and some chutney. Great for simple lunches and picnics, or toasted and served with a bowl of wholesome soup.
Carolyn’s story is very much a fairytale; from cooking by her Mum’s side in South Africa, to standing in front of Buckingham Palace at the age of nine and whispering to her father that one day she would cook for British Royalty, to becoming the youngest and first female Personal Chef to Prince Charles and his family, all while living at Kensington Palace in London. Carolyn absolutely loves to inspire all to treat family and friends to a Royal Touch! Happily, Harry & David has partnered with Royal Chef Carolyn Robb in which all desserts are immediately available online. Carolyn’s journey continues as a single mom of two little girls; Lucy and Mandy, and being a true entrepreneur.