- 450g plain/cream white flour
- 1 tsp salt
- 1 tsp bread soda
- 400ml buttermilk
- 100g grated parmesan cheese
- 2 tbsp chopped fresh thyme (or rosemary)
Last we heard from Emma she was whipping up some mega cheesy 10 minute Italian eggs, this week she’s back again with something equally as cheesy and tasty. Emma’s guaranteed a taste explosion with this one, given that she’s rarely gotten the bread from the oven to the plate without gorging into at least half of it by herself. Get it while it’s hot, this one’s sure to impress. And, as always, we promise you won’t burst a vein trying to make it; it’s super simple.
Just six pretty basic ingredients involved
Mix all dry ingredients together in a bowl (make sure bread soda and flour are stirred in together well)
Make a well in the middle of the dry ingredients, and pour in all the buttermilk.
Mix together with your hands until just combined (don’t be tempted to overwork the dough or it will be tough).
Pop out onto a floured surface and shape it into a round (don’t knead it, you just want to pat it into a circular shape around the edges).
Cut a deep cross into the middle of the bread. Put it onto a floured baking tray and into an oven pre-heated to 220C for 15 minutes, then reduce the heat to 200C and let it cook for a further 30 minutes. That’s it!
Hot from the oven…. Let it cool on a wire tray so the base doesn’t go soggy.
Enjoy this hot and buttered. This would be also amazing toasted with melty cheese on top, or to pimp out your sandwiches for lunch.
So, you’re having the other half’s rents over for afternoon tea? This will seal the deal of approval. Or you could just say f*ck them and eat it all yourselves.