Being inspired from Mary Berry’s simple Farm House Loaf recipe, I decided to add a cheesy twist by making a cheesy loaf and bread rolls.
Here is my simple adaptation to the original recipe to help you make a scrummy Farm House Loaf, with the extra addition of cheese!
Makes 1 Loaf:
- 500g of strong white flour, plus extra for dusting
- 7g easy-blend (fast action) dried yeast
- 2 tsp salt
- 1 tbsp sunflower oil, plus extra for greasing
- Put the flour, yeast and salt into a large bowl, followed by pouring in 300ml of hand-warm water and the oil. I am lucky enough to own a KitchenAid (frankly, I’m not sure what I would do without it!) so for me, bread making is made slightly easier as my dough hook kneads the ingredients nicely together to form the dough. If you like to do things the old fashion way (I take my hat off to you!), using a round-bladed knife, mix all the ingredients to a soft dough. I find that I need to add an extra few teaspoons of water to get the right consistency for the dough, but it depends on the sort of flour you use and how quickly it absorbs.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it feels smooth and elastic.
- Turn the dough into a large, lightly oiled bowl. Cover the bowl with cling film and leave to rise in a warm place for about an hour and a half, or until the dough doubles in size. Keep a watchful eye when the bread is rising, as I have found that an hour has made the dough double in size.
- Lightly grease your baking tin with baking parchment.
- Turn the risen dough onto a lightly floured surface and knead 3 or 4 times, then pat or roll it into a rectangle to fit the size of your baking tin with the seam underneath ready to drop into the tin. Cover loosely with some more oiled cling film and leave to rise in a warm place for a further 20/30 minutes.
- Preheat the oven to 230 degrees (fan 210 degrees/gas 8).
- To make a plain Farm House Loaf, simply dust the top of the loaf with flour and your loaf is ready for the oven. For a cheesy top, grate cheese (the amount all depends on how cheesy you want your loaf to be) and sprinkle (for me, I sprinkle VERY generously!) the cheese on the top of the loaf.
- When you’re happy with your loaf, pop in the oven at 230 degrees (fan 210 degrees) and set a 10 minute timer. After 10 minutes, lower the temperature of the oven to 210 degrees (fan 200 degrees/gas 7) and bake for a further 20-30 minutes.
- Once the loaf looks golden brown on top and the cheese has melted and looks slightly crisp, pop the loaf out of the oven and leave to cool for about 10 minutes.
Then voila! You have your very own cheesy (or plain) Farm House Loaf! And what you do with it is entirely up to you. Personally, I love warm, fresh bread so as soon as its ready to cut I’m there – plain and simple with a little bit of butter to melt into the soft bread. It’s also great for a Sunday afternoon sandwich, a small side to a dish of pasta or perfect to dip into a warm bowl of tomato soup to warm your belly on a cold January! Mmmm ..
Keep me posted on your bread making ideas – as soon as you conquer the basics, the possibilities are endless!
Happy bread making! x