Cheese & Leek Bread

Cheese & Leek Bread We used to call this 'Herb Bread' when I was a kid. It's basically a giant scone that we used to eat warm and buttered and dipped in soup! There's no yeast, so there's no kneading or proving or waiting around...Just throw it all together and pop it in the oven! I've done loads of versions of this but cheese and leek is one of my favourites, the recipe's below - let me know if you want to give it a try, A x Feeds 4-6 500g self raising flour 1 tsp baking powder 1 tsp dried parsley 2 leeks finely sliced 110g butter or margarine 175g grated cheddar  200ml water A little milk to brush on top Heat the oven to 200C (fan) Place the sliced leek in a pan with a drizzle of oil. Fry for five minutes until soft. Place the flour in a large mixing bowl. Stir in the baking powder, dried parsley (you can use oregano or mixed herbs if you prefer) and salt and pepper. Add the butter or margarine. Use your finger tips to rub it into the flour until it disappears. Mix in the grated cheddar and leeks until evenly dispersed.  Add the water. Use your hands to mix it together until you have a smoothish dough. Place the dough on a large greased or lined baking tray press it down until you have a thick circle roughly 20cm across. Brush the top of the loaf with a little milk. Bake in the oven for 30 minutes or until golden brown and cooked through. If the top is cooking too quickly, just cover it on foil for the last minutes of baking. Leave to cool before cutting into wedges when it's still a little warm

Unbalanced

% Daily Values based on a 2,000 calorie diet