Rosemary Bread Recipe

1 sachet

175 g

175 g

25 g

50 ml

250 ml

15 ml

5 ml

15 ml

15 ml

15 ml

115 g

Easy blend dried yeast

Wholemeal flour

Self-raising flour

Butter

Warm milk

Milk, at room temperature

Sugar

Salt

Sesame seeds

Dried chopped onion

Fresh rosemary leaves

Cheddar cheese

Rosemary leaves and coarse salt, to decorate

• Mix the yeast with the flours in a large mixing bowl. Melt the butter. Then stir the warm water, milk, sugar, butter, salt, sesame seeds, onion and rosemary into the flour. Knead thoroughly until quite smooth.
• Flatten the dough, then add the cheese cubes. Knead them in until they are well combined.
• Place the dough into a clean bowl greased with a little melted butter. Cover with a dish towel and put in a warm place for 1 ^1/2 hours, or until the dough has doubled in size.
• Grease a 23 x 13cm loaf tin with butter. Punch down the dough and shape into a loaf. Place in the tin, cover with the dish towel and leave for about 1 hour until doubled in size. Preheat the oven to 190^oC/375^oF/Gas 5.
• Bake for 30 minutes. Cover the loaf with foil for the last 5-10 minutes of baking.
• Turn the bread out on to a wire rack to cool. Garnish with some rosemary leaves and coarse salt scattered on top.