About this recipe:This is a bread machine recipe for a savoury cheese and herb loaf. Excellent warm, or used for sandwiches the next day. Also delicious toasted with a fried egg on top.
Makes: 2 loaves
1 (330ml) bottle lager
2 tablespoons margarine
2 tablespoons milk
500g plain flour
2 teaspoons salt
2 tablespoons sugar
4 teaspoons dried active yeast
1 teaspoon black pepper
1 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic granules
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
225g mature Cheddar cheese
2 tablespoons margarine, melted
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Grease two loaf tins.
In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the centre of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic and herbs. Begin the dough cycle.
Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles.
As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk.
When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf tin, and allow the dough to rise, about 45 to 60 minutes.
Preheat the oven to 180 C / Gas 4.
When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool completely before cutting.