Cheese and Chutney Cob


A bread that needs nothing more, full of flavour, this bread only a spread of butter and you’re good to go.


Cheese and Chutney Cob


  • 500g strong white bread flour, plus extra for kneading
  • 7g instant yeast
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 tbsp onion chutney (like this one)
  • 120g strong cheddar cheese, grated
  1. Begin by mixing together the flour with the yeast, salt and cheese. Measure out 300ml of Luke warm water and add the olive oil to it.
  2. Mix the liquid into the flour along with the chutney and stir with a wooden spoon until it comes together into a dough.
  3. Tip out onto a floured surface and use you hands to knead for ten minutes until it comes to a smooth dough.
  4. Leave in a greased bowl to rise for one hour.
  5. Knock back the dough and shape into a pressed ball shape, leave on a greased baking tray to rise for another hour.
  6. Bake at 200oC for 40 minutes, the bread should be a golden brown hue with a hollow sounding base when cooked.






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