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This cheese and herb bread with oats and cider is easy to make but so delicious to eat! Enjoy it warm and fresh out of the oven simply with (vegan) butter, make into tasty sandwiches or enjoy it toasted after a couple of days! Recipe on thecookandhim.com #cheesebread #herbbread #veganbread #breadrecipe

Cheese and Herb Bread

Prep: 20 mins | Cook: 30 mins | Total: 50 mins | Quantity: 1 x 2lb loaf

Ingredients

  • 1 cup (240ml) apple cider
  • 1 tablespoon sugar
  • 1 x 7g sachet fast action dried yeast
  • 2 cups (300g) strong white bread flour
  • 1/2 cup (75g) strong wholemeal flour
  • 1/4 cup (30g) oats
  • 1 teaspoon salt
  • 1/2 cup (50g) vegan Smoked Applewood cheese – grated (see note)
  • handful fresh herbs – chopped (see note)
  • 1 teaspoon non dairy milk
  • 1 teaspoon mixed seeds (or any seeds you have)

Equipment:

Instructions

  1. Warm the cider until just tepid then whisk in the sugar and yeast and set aside to froth
  2. Meanwhile put the flours, oats and salt into a large bowl or the bowl of a stand mixer and mix together
  3. Add the frothy yeast liquid to the dry and mix (by hand or with a dough hook) until it starts to form a dough. If proceeding by hand knead the dough for 5-10 minutes or use the dough hook and knead for 5 minutes - both until the dough is soft and elastic
  4. Put the dough into a lightly oiled container, cover and leave somewhere warm until doubled in size - this can take anywhere from 30 minutes to over an hour dependent on temperature
  5. While it's proving, grate the cheese and chop the herbs and prepare your loaf tin (I grease and flour mine as it's well used!)
  6. Once the dough has doubled in size tip out onto your surface and roll out to a medium rectangle. Scatter over the cheese and herbs then fold the dough over itself until everything is well incorporated
  7. Shape the dough into a log the length of the tin then lift into the tin. Cover and once again leave to prove until doubled in size.
  8. Just before the dough is ready to be baked preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  9. Brush the top of the with the milk then scatter over the seeds
  10. Bake for 30 minutes until the loaf is well risen and golden
  11. Leave to cool in the tin for 10-15 minutes before carefully lifting out onto a wire rack to cool
  12. Once cooled completely, store in an airtight container
  13. This loaf can also be frozen or sliced and frozen

Notes

  • substitute the smoked applewood for any smoked cheese or strong flavoured vegan cheddar type cheese
  • a combination of any herbs such as basil, rosemary, thyme, chives, parsley - whatever are your favourites or you have to hand

Recipe by The Cook & Him at https://thecookandhim.com/recipes/cheese-and-herb-bread/