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 from Delia's Vegetarian Collection. Makes 1 loaf (serves 4-6)
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.
Pre-heat the oven to gas mark 5, 375°F (190°C).