Cheesy Bonfire Bread

The Recipe: Cheesy Bonfire Bread

Cheesy Bonfire Bread - Recipes for Breeze House Owners Club


200g wholemeal flour

200g plain flour, plus extra for dusting

1 tsp. bicarbonate of soda

2 tsp. cream of tartar

1 tsp. salt

1 tsp. caster sugar

25g butter, melted

300ml milk, at room temperature

175g cheddar, coarsely grated

3 tbsp. pumpkin seeds

85g ready-roasted pepper from a jar, drained and chopped


1 . Heat oven to 190C/fan 170C/gas 5.

2. Sift the dry ingredients into a large bowl and make a large well in the middle.

3. Combine the melted butter and milk, then pour into the well. Mix to a soft dough.

4. Dust the work surface with flour. Add most of the cheddar, 2 tbsp. of the pumpkin seeds and the chopped peppers to the dough. Gently knead to combine on the floured surface.

5. Divide into 8 lumps and shape into rough rounds two finger-widths deep.

6. Place the pieces side by side on a floured baking sheet, scatter the remaining cheddar and pumpkin seeds over the top and bake for 30 minutes until golden brown and the cheese is bubbling.

7. Cool on a wire rack and eat while warm. The bread can be frozen at this point.

8. To reheat, wrap the bread tightly in foil and bake at 200C/fan 180C/gas 6 for about 30 minutes.

For more easy al fresco dining inspiration see our recipes section here, as part of our

Breeze House Owners Club.