Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Grated Cheese, Onion & Olive Bread

Cooking time: 
15-30 minutes
2x 454g / 1lb loaves
Preparation time: 
15-30 minutes
  • 900g Strong White Bread Flour
  • 1 tsp salt
  • 1 tsp Billington’s Golden Caster Sugar
  • 2tsp Easy Bake Yeast
  • 4tbsp olive oil
  • 550ml warm water
  • 50g green olives, finely chopped
  • 4 spring onions, finely chopped
  • 2tbsp finely chopped parsley
  • 50g cheddar cheese, grated
  • Pyrex Mixing Bowl
  • Pyrex Non-Stick Baking Tray
  • Sift the Allinson flour, salt and caster sugar into a bowl and stir in the Allinson yeast. Mix the oil and water together. Make a well in the centre of the flour mixture and stir in the liquid. Bring together with a round bladed knife.
  • Turn the dough out onto a floured surface and knead well for 10 minutes.
  • Now, knead the olives, spring onions and parsley into the dough. Divide in half. Pat each half of the dough to an oval shape and place on a lightly oiled Pyrex Non-Stick Baking Tray. Cover with oiled cling film or a damp tea towel and leave to rise in a warm place for 1 hour or until doubled in size.
  • Preheat the oven to 200ºC/ 400ºF/ Gas 6. Scatter the cheese over the bread and bake for 20 – 25 minutes. Cool on a wire rack. Serve warm.