Weekend Baking: Part 1 - Cheesy Bonfire Bread

I decided to bake some bread recipes this weekend. I found two recipes on the BBC GoodFood website that I wanted to make ever since I added them to "My 100" list. We were having a chilled out evening with one of our friends and planned on snacking all night. They wanted a rustic type bread so I thought this Cheesy Bonfire Bread recipe would be great to try out. I had fun baking this one. The only other bread I have baked before was Banana Bread, which is a completely different process. I really enjoyed kneading the dough, mixing in the chargrilled peppers, cheese and pumpkin seeds.  It was very easy to make and the flavour was great. It tasted great with some onion chutney spread on it. I will be making this one again to enjoy by a bonfire or as we did last night by our chimnea. This recipe completes recipe 99 of "My 100" list.

Courtesy of BBC GoodFood
200g wholemeal flour
200g plain flour, plus extra for dusting
1tsp bicarbonate of soda
2tsp cream of tartar
1tsp salt
25g butter, melted
300ml milk, at room temperature
175g cheddar, coarsely grated
3tbsp pumpkin seeds
85g chargrilled peppers from a jar, drained and chopped

  1. Heat oven to 190C/fan 170C. 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.
  2. 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 8 lumps and shape into rough rounds two finger-widths deep.
  3. Place 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. BQVN4DD8UR7G



  1. this one tastes just great if you eat it still warm from the oven... or almost as good cold!