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 Georgie Girl 1077
21 Dec 2014 23:08
Coffee Break Carnation
20 Dec 2014 17:49
Food and travel Venice
11 Nov 2014 09:07
Ingredients Golden Icing Sugar
05 Dec 2014 23:17
Can Anyone Help? For Kah22
21 Dec 2014 16:49
Books Video
21 Oct 2014 19:59
Equipment sammymax
20 Dec 2014 17:02
Gardening Gardening in general
09 Dec 2014 13:19
 
NetObserver
CMS solutions by REDtechnology.com