Cheesy Bonfire Bread
In this recipe, simple and wholesome ingredients come together to create delicious and flavorful cheesy bread buns. With a perfect balance of wholemeal and plain flour and a hint of sweetness from the peppers, each bite offers a delightful combination of savory and slightly sweet flavors. Topped with melted cheddar and crunchy pumpkin seeds, these buns are a delightful treat that is best enjoyed fresh out of the oven, still warm and oozing with cheesy goodness.
— Constant Cookbook
Ingredients
- 200g wholemeal flour
- 200g plain flour , plus extra for dusting
- 1 tsp bicarbonate of soda
- 2 tsp cream of tartar
- 1 tsp salt
- 1 tsp caster sugar
- 25g butter , melted
- 300ml milk , at room temperature
- 175g cheddar , coarsely grated
- 3 tbsp pumpkin seeds
- 85g ready-roasted peppers from a jar, drained and chopped
Instructions
- Heat oven to 190C/170C fan/gas 5. Sift the dry ingredients into a large bowl and make a large well in the middle. Combine the melted butter and milk, then pour into the well. Mix to a soft dough.
- Dust the work surface with flour. Add most of the cheddar, 2 tbsp of the pumpkin seeds and the chopped peppers to the dough. Gently knead to combine on the floured surface. Divide into eight lumps and shape into rough rounds two finger-widths deep.
- Put the pieces side by side on a floured baking sheet, scatter the remaining cheddar and pumpkin seeds over the top and bake for 30 mins until golden brown and the cheese is bubbling. Cool on a wire rack and eat while warm. Can be frozen at this point. To reheat, wrap the bread tightly in foil and bake at 200C/180C fan/gas 6 for about 30 mins.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 6 - 8
Nutrition
- Calories: 464 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 53 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 3.5 milligram of sodium
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