An easy bread from ” Delia’s How to Cook: Book Three”. It is crusty on the outside and soft and squidgy within, best served still warm with soup . Leftovers are good toasted too.
Ingredients
- 175 g celeriac weight after peeling
- 110 g Lancashire cheese roughly crumbled into 1 cm pieces
- 175 g self raising flour plus a little extra to dust the loaf
- 4 spring onions trimmed and finely chopped
- 1/8 tsp cayenne pepper
- 1 large free range egg
- 2 tbsps milk
- 1 tsp sea salt
Servings:
Instructions
- Preheat the oven to 190 C, 170 Fan, Gas 5. Grease a small baking tray.
- Sift the flour into a large mixing bowl. Add the spring onions, two thirds of the cheese, the cayenne pepper and salt. Using the coarse side of a grater grate in the celeriac.
- Give everything a good mix. Beat the egg and milk together and, using a palette knife, gradually add it to the mixture until you have a loose rough dough.
- Transfer it to the baking tray and, still keeping the rough texture, shape it into a round with your hands. Lightly press the remaining cheese over the surface.
- Sprinkle with a little flour and bake on the middle shelf of the oven for 45-50 minutes, or until golden brown. Cool on a wire rack and eat as fresh as possible.
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