Seasonal local food recipe No 126: Celeriac and Lancashire Cheese BreadPosted on December 16th, 2011 No comments
Thanks to Bridget for this recipe from Delia’s Vegetarian Collection. A tasty loaf – no yeast required.
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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