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)
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|You will also need a small baking tray, very well greased.|
This recipe is taken from Delia's Vegetarian Collection.
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.
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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.
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