Celeriac and Lancashire Cheese Bread

This is yet another favourite and blissfully easy bread, which is crunchy and crusty on the outside and soft and squidgy within.

Makes 1 loaf (serves 4-6)

This recipe is taken from Delia's Vegetarian Collection.

Celeriac and Lancashire Cheese Bread
 6 oz (175 g) celeriac (peeled weight)
 4 oz (110 g) Lancashire cheese, roughly crumbled into ½ inch (1 cm) pieces
 6 oz (175 g) 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 teaspoon salt
 1 large egg
 2 tablespoons milk
 Pre-heat the oven to gas mark 5, 375°F (190°C).
You will also need a small baking tray, very well greased.


All you do is sift the flour into a large mixing bowl, add the spring onions, two-thirds of the crumbled cheese, the cayenne pepper and the salt. Then, using the coarse side of a grater, grate in the celeriac as well.

Now give everything a really good mix. Beat the egg and milk together and, using palette knife to mix, gradually add it all to the mixture until you have a loose, rough dough.

Now transfer it to the baking tray and, still keeping the rough texture, shape it into a round with your hands.

Next, 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 still warm, and if you have any left over, it's really good toasted.

Print Page