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October 29, 2012

Recipe courtesy of Food4MaccDirect Bread Club


380 g Strong white Flour
230 g Water
75 g Mature Cheese, grated
8 g Fresh yeast
8 g Salt
8 g Sugar


1. Mix yeast and water in a large bowl
2. Add the flour, sugar and cheese. Mix making sure there is no dry flour left in the bottom of the bowl then cover and leave for 10 minutes
3. Add the salt and “fold” the dough 30 times by pulling the dough into the centre, turning the bowl as you go. Turn over to the smooth side and cover and leave for 10 minutes.
4. Repeat the folding and resting until the dough has been folded four times. Rest for 30-40 minutes.
5. Place the dough on an oiled surface and stretch and fold twice. Make into a rectangle and fold top down a third and bottom third up over then turn 90 degrees and repeat.

Dough ready to fold

6. Return the dough to the bowl and leave for 30 minutes.
7. Turn the dough out onto the oiled surface and repeat the fold. Shape the dough and place into the oiled loaf tin, cover with a tea towel and leave in a warm place for about an hour until dough has reached the top of the tin.

8. Bake in a preheated oven at 220 degrees C (gas mk 7) for 15 minutes. Reduce the temperature to 190 degrees C and bake for a further 15-20 minutes. Remove the loaf from the tin and return to the oven for 4-5 minutes. The base of the loaf should sound hollow when tapped. If browning too quickly cover with a double piece of foil.

9. Turn out of the tin onto a wire rack to cool.

My first Cheese Loaf


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