Return to listing

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.

 
 

This recipe is taken from Delia's Vegetarian Collection.

Method

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.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Slow-cooked Celery and Celeriac Soup Serves 6

Slow-cooked Celery and Celeriac Soup

This is perfect for winter, when celery and celeriac are at their height of seasonality, having had a good frost to intensify their flavour. Serve with crusty bread.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For Zebra
30 Oct 2014 21:08
Coffee Break christmas cooking
29 Oct 2014 09:02
Food and travel Escaping at Christmas
23 Oct 2014 11:36
Ingredients FusyCook
27 Oct 2014 10:55
Can Anyone Help? Suet
30 Oct 2014 13:08
Books Video
21 Oct 2014 19:59
Equipment Microwaves
30 Oct 2014 22:08
Gardening Gardening
28 Oct 2014 21:33
 
NetObserver
CMS solutions by REDtechnology.com