A meal in itself

Cheese and Oat Loaf

¾ tsp fast action dried yeast

400g / 14oz strong white flour

15g / ½ oz butter

1 tsp sugar

1 x Willie’s white egg

100g / 4oz porridge oats

100g / 4oz mature Cheddar cheese, grated

40g / 1½ oz Parmesan cheese, finely grated

1tsp mustard powder

330ml water

Put all the ingredients in the bread pan in the order specified by your bread machine.

Bake on wholewheat setting, medium crust.

The wholewheat setting takes a long time, but allows the bread to rise so that it’s beautifully light. The smell of the baking loaf will make your stomach growl, but try to stop yourself cutting it the minute it’s done, because it won’t slice properly and will end up soggy.

Toasted and spread with butter and Marmite, a slice of this loaf is a meal in itself.

2 Responses to “A meal in itself”

  • Tim Flinn:

    I’ve tried this. It wasn’t brilliant. Maybe it lacked Willie’s white egg. It also lacked salt. I’ll try again as it sounds good.

  • SauvignonBlanc:

    Sorry it didn’t work well. The last cheese and oat loaf I made was fantastic (if I say so myself), and didn’t last long. Perhaps Willie’s eggs are the key! Try using extra strong bread flour, to help lift up the oats and cheese.
    There’s no salt in the recipe because mature cheddar is usually pretty salty anyway. If you feel you must, add no more than 1tsp of salt.

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