350g/12oz self-raising flour
1 tsp baking powder
100g/3½oz unsalted butter
50ml/2fl oz milk
100g/3½oz cheddar, grated
6 sprigs fresh rosemary
salt and freshly ground black pepper
Preheat the oven to 200C/400F/Gas 6.
Place the flour, baking powder and butter into a food processor and blend together.
Continue blending and add the milk and cheese. Mix until the mixture just starts to come together then stop.
Remove the dough with floured hands and shape into a large flat round about 3cm/1in thick. Place onto a floured baking sheet and decorate with the rosemary sprigs.
Slash a criss-cross over the centre of the dough and place into the oven to bake for 15 minutes, until risen, golden and cooked through.
To serve, cut up the cheddar bread into eight pieces and place in a basket or bowl.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Swedish Lucia rolls
Mini Stollen
Roti
See more speciality bread recipes
See more James Tanner recipes
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
