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)
|Oven temperatures and Conversions|
|Click here for information|
|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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
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.
Most Popular recipes
Sunday Roast Recipes
whole candied peel
20 Nov 2014 17:32
20 Nov 2014 18:32
|Food and travel||
11 Nov 2014 09:07
Whole Candied Peel - Charb
20 Nov 2014 21:14
|Can Anyone Help?||
20 Nov 2014 17:24
21 Oct 2014 19:59
15 Nov 2014 14:55
28 Oct 2014 21:33