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  • Seasonal local food recipe No 126: Celeriac and Lancashire Cheese Bread

    Posted on December 16th, 2011 Trish No comments

    Thanks to Bridget for this recipe from Delia’s Vegetarian Collection. A tasty loaf – no yeast required.

    Makes 1 loaf (serves 4-6)

    Preparation: 15-20 minutes
    Cooking: 45-50 minutes

    175g celeriac (peeled weight)
    110g Lancashire cheese, roughly crumbled into 1cm pieces
    175g self-raising flour, plus a little extra for the top of the loaf
    4 spring onions, finely chopped (including the green parts)
    pinch cayenne pepper
    1 tsp salt
    1 large egg
    2 tbsp milk
    You’ll also need a small baking tray, very well greased.

    Preheat oven to 190C/gas mark 5.
    Sift the flour into a large mixing bowl , add the spring onions, two-thirds of the crumble cheese, the cayenne pepper and the salt. Then, using the coarse side of a grater, grate in the celeriac. Give everything a really good mix. Beat the egg and milk together and, using a palette know to mix, gradually add it all to the mixture until you have a loose, rough dough.

    Transfer the dough to the baking tray and, still keeping the rough texture, shape it into a round with your hands. Net, lightly press the rest of the cheese over the surface, sprinkle with a little flour and bake the bread 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. This is lovely served warm, and if you have any left over, it’s really good toasted.

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