Friday, March 22, 2013

Cheese Bread - Make it - Eat it - Love it

I think it is no secret anymore that I love bread - not the gooey stuff you buy in the supermarket but the real bread. We are lucky in Cork that we have some amazing breadmakers - Arbutus Bread in Cork City & The Firehouse Bakery on Heir Island. For years, these 2 amazing bakeries have spread the word of real bread and Patrick of Firehouse Bakery has even started the Real Bread Revolution. Declan Ryan of Arbutus Bread has brought his love for bread to Cork after studying the craft in France & US. There is nothing this man doesn't know about bread. So, let's join the bread movement and start to make our own bread. The bread here is so easy, it's almost embarrassing how good it tastes. You just bung everything together and pop it in the oven. No kneading - no proofing and your bread is ready in 40 mins. 

If you still don't want to make your own bread (and it would be a pity if you don't), you can buy Arbutus Bread in Bradley's in North Main Street and On The Pigs Back in the English Market. The Firehouse Bakery bread is available from the Island and parts of West Cork. They are running wonderful breadmaking classes throughout the year - give Patrick or Laura a call on  085 1561984

Happy Baking and welcome to the Real Bread Revolution.... 

Cheesy bread

  • 200g whole meal flour
  • 200g plain flour
  • 1 tsp bread soda
  • 2 tsp cream of tartar
  • 1 tsp salt
  • 1 tsp sugar
  • 25 g melted butter
  • 300ml warm milk
  • 150-175g cheddar, grated
  • 4tbsp mix of pumpkin & sunflower seeds

Heat oven to 170C

Sift the flours, soda and cream of tartar into a large bowl. Add the salt & sugar. Mix well. Add the melted butter to the milk (milk has to be warmed otherwise the butter will solidify again) and pour into the flour mix. Using a wooden spoon, stir until well combined. Add most of the grated cheddar and most of the seeds and combine well.

Line a loaf tin with baking paper and pour the dough in, smoothing the top. Tap the tin on a flat surface to remove any hollows. Sprinkle the rest of the cheese and seeds on top and bake in the oven for 40 mins and until golden brown and baked through.

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