Cheesy Bread

Adding extra yumminess to bread makes a super easy way to give your regular bread a taste-lift. Cheesy bread is a personal favourite - partly because I'm a cheese fiend, and partly because when you toast it's almost like ready-made cheese on toast. People are always half confused, half impressed by my near-total conversion to homemade bread, but I think it's better tasting, it's almost therapeutic to make, it's cheaper, and then I post-switch found out that they put enzymes in supermarket bread to keep it softer longer and don't have to inform you of it. So homemade bread, in my book, is a totally positive idea (except for that moment when you run out of bread and you know that having more will take 3 hours...). Cheesy bread is particularly good lightly toasted with butter and Marmite!

Here's my recipe for a 1lb-loaf tin sized cheesy loaf:

Ingredients:
200g wholemeal flour
2 tsp/1 sachet quick action yeast
1 tsp salt
approx 1 mug of tepid water
approx 50g mature cheddar cheese, grated

Method:

Combine flour, yeast and salt
Stir in water a little at a time until a slightly sticky dough has formed
Turn out onto a clean surface and knead for 10 mins
Knead in cheese in 2 goes, aiming for even distribution (it's a little hard to tell because the colours are similar)
Return to a bowl and leave to prove for an hour/until doubled in size
Turn out the dough onto a lightly floured surface and fold the corners into the centre a couple of times
Grease the tin with butter/oil
Roll the dough into a sausage the length of the tin and put in the tin
Cover and leave to prove for an hour/until doubled in size
Preheat the oven to 200C
Bake just below the centre of the oven for approximately 25mins, until the bottom of the loaf sounds hollow when you knock it
Leave to cool for at least half an hour before eating