Cheese and Pickle Bread

It is with a broken heart I return to Scotland. My six and a half year relationship is over. I am not going to write details on here as I do not think that is fair on either myself or Jamie. What I will say is that I am deeply saddened and heartbroken.

I am back living with my parents while I get my life back on track. It is a huge change cooking for five people instead of one or two. I cook most nights and my dad helps too. Being back in Scotland I am enjoying being able to eat everything I have missed, this recipe includes one of those things… cheddar cheese. This bread is a family favourite, it is great for lunches and picnics as it is easy to pack up and isn’t messy.

My dad has a poly tunnel, which I helped to build last spring, at the moment is filled with spring greens, herbs and purple sprouting broccoli which we have been enjoying. We have also built two large raised beds this week which are now ready for planting our seedlings into. It is wonderful having fresh, homegrown produce for dinner and the building and gardening is very therapeutic.

Cheese and Pickle Bread

Ingredients (serves 6-8 people)

  • 250g strong wholewheat bread flour
  • 250g strong white bread flour
  • 10g fast action yeast
  • 10g salt
  • 1 tsp sugar
  • 1 tbsp olive oil
  • 340ml water
  • 200g mature cheddar cheese, grated
  • 4 tbsp pickle of your choice


  1. Place the flours, yeast, salt, sugar, olive oil and water into your bread maker and put onto a dough setting. Alternatively place the ingredients into a bowl and mix until incorporated, then knead on an oiled surface until the gluten has stretched, then place back in the bowl, cover and leave to prove for 45 minutes to an hour.
  2. Once the dough has proven, knock it back then roll it into a rectangle until it is 1cm thick. Spread the chutney all over the base, then cover with cheese.
  3. Roll the bread into a spiral along the longest edge, then cut the spiral in half lengthwise, twist the two pieces together and place onto a baking tray, covered in baking parchment, into a circular shape. (It looks very messy at this stage!).
  4. Leave to prove for a further 30 minutes. Place in an oven at 200C for 30-35 minutes.

Enjoy! H x


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