There is nothing quite like the smell of freshly baked bread, and it is even nicer when the smell is coming from your very own kitchen. This Cheese and Chive bread requires no yeast and is made the farm style way using self raising flour instead.
I love how this bread is so versatile and can be made as a loaf, or individual mini loaves, or even in muffin pans. My favourite way is to bake them in these small terra cotta pots, which can be bought at any nursery. When made as small loaves, they taste almost like cheese muffins or scones. Either way, this Cheese and Chive bread is amazing served straight from the oven with lashings of farm butter.
This earthy and rustic bread reminded me so much of my stay in Namibia a few years back, I thought I would share a few pictures from my stay there. Namibia has a truly unique landscape. Sun scorched and starved of rain, it is home to endless desert plains, sand dunes and beautiful scrubland. The red dunes of the Namib Desert that stretch for miles are so spectacular and a landscape photographer’s dream.
I was so privileged to have been part of a photographic workshop to this beautiful part of Africa. We were up every day way before dawn to drive for miles through the barren landscape, and then hike up the huge dunes, so that we would be in the perfect spot to photograph the sunrise over the plains. As you can imagine the weather is brutal and the sun beats down relentlessly, so we would return back to the farm before the heat was too intense, for a late breakfast and to work on our images, have lectures, and present our best pictures of the day, before we would head out again to catch the late afternoon light. Getting back way after dark, we would always be greeted by the smell of meat stews and home baked bread.
If you ever get a chance to visit this beautiful part of Africa it is well worth the journey.
These recipe is great as a large loaf and can be baked in 12 muffin pans or mini terra cotta pots
- 450 g self raising flour
- 200 g mature cheddar cheese or any strong yellow hard cheese, grated
- 2 tsp English mustard powder
- 2 tsp salt
- 2 eggs
- 2 Tblsp Chopped chives
- 50 g butter, melted
- 300 ml milk
Grease a 23cm square cake pan or loaf pan.
If using muffin tins or terra cotta pots, grease these.
Preheat the oven to 180ºC.
Sift the flour, salt, and mustard together.
Grate the cheese and reserve a few tablespoons for sprinkling on top.
Add the cheese and chives to the flour mixture.
Mix together the melted butter, eggs and milk, and add to the flour mixture.
This mixture is stiff like a bread dough.
Put dough into baking pans and sprinkle remaining cheese on top.
Bake for 35 mins if you are doing small loaves and 1 hour if making a large loaf.
Remove from the oven and allow to cool slightly. Serve hot with lashings of butter.