Posted in Recipes on 05.11.2023
Cheese and Herb Bread
prep: 20 mins / cook: 30 mins / inactive: 2 hours 0 mins / total: 2 hours 50 mins / quantity: 1 x 2lb loaf Print recipe?
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!
I shouldn’t make my own bread. I eat it far too quickly. But so help me it’s not just the eating of things like this cheese and herb bread it’s the whole bread making process I love too.
There’s something a little primal about making your own bread. Didn’t we as a nation survive on homemade bread during the Covid lockdowns? From banana bread to quick, no-knead loaves. We were hooked. I hope it’s something that people continue to enjoy and find time for because it’s so rewarding.
It also isn’t as much effort as people might think. Sure, there’s a bit of furious activity, or none if you’re lazy like me sometimes and use a machine. But it’s mostly about being patient and waiting.
In the interests of science I managed to make this loaf last past the first day of being made. No matter how tempted I was to go back for just.one.more.slice. It was actually two whole days later I toasted the last crust piece, standing in my kitchen doing nothing other than enjoying the fruits of my labour. Smothered in vegan butter obvs.
How to make this easy homemade bread:
The most important ingredient in this type of bread (yeast risen) is the yeast itself. It only needs a few things to help it do all the work for you – food (sugar), warmth and liquid.
It’s also the first thing we start with. Warm the cider (liquid) until it is literally just tepid. When you put your finger in to test the cider should feel neither warm nor cold. Whisk in the sugar and yeast and set aside for 10-15 minutes to allow it to froth.
While that’s doing it’s thing, weigh the flours, salt and oats into a large bowl (or bowl of stand mixer) and stir together.
Once the yeast liquid has a frothy surface add to the dry ingredients and mix until it just starts to form a dough. If you’re using a machine, use the dough hook and mix the dough for 5 minutes until soft and elastic. If doing this by hand, once the dough has started to take shape tip onto a lightly floured surface and knead for 5-10 minutes until the dough is soft and stretchy.
Put the dough into an lightly oiled bowl, cover and leave somewhere warm until doubled in size. This can take anywhere from 30 minutes to an hour+ dependent on temperature. I leave mine anywhere that’s warm – a sunny windowsill, near the boiler if it’s on or just in the kitchen if I’ve got the oven/stove on and it’s nice and warm!
While it’s proving grate the cheese, chop the herbs and prepare the tin. I brush a little margarine round the inside then dust with flour, tapping the tin to cover the margarine then tip out the excess.
Once the dough has doubled in size, tip out of the bowl and roll out to a medium sized rectangle. Sprinkle over the cheese and herbs then fold the dough over itself, roughly kneading again to incorporate the cheese and herbs into the dough.
Once that’s all evenly mixed shape the dough into a log the length of the tin then gently lift into the tin. Cover and again leave to prove until doubled in size.
Cooking the loaf:
Once the dough is almost ready to bake preheat your oven to 180 Fan.
Brush a little milk over the top of the loaf – be gentle, you don’t want to squash out any of those air bubbles! Sprinkle some seeds over the top.
Put the tin onto a tray then put the whole lot in the oven for 30 minutes until the loaf is well risen and golden. Allow to cool in the tin for 10 minutes then carefully lift out onto a wire rack to cool completely.
HOWEVER. I strongly recommend having at least one slice while it’s still warm.
Storing your cheese and herb bread:
One the bread has cooled completely store the bread in an airtight container at room temperature to enjoy for a couple of days. After that it can be refrigerated or frozen.
Looking for even more homemade bread recipes? I’ve got you covered …
Basic white bread recipe
Asparagus and sun dried tomato bread
Blueberry and lemon twisty bread with cream cheese frosting
Cheese and tomato tear and share pizza bread
If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!)
Cheese and Herb Bread
prep: 20 mins / cook: 30 mins / inactive: 2 hours 0 mins / total: 2 hours 50 mins / quantity: 1 x 2lb loaf
- 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)
- Warm the cider until just tepid then whisk in the sugar and yeast and set aside to froth
- Meanwhile put the flours, oats and salt into a large bowl or the bowl of a stand mixer and mix together
- 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
- 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
- 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!)
- 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
- 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.
- Just before the dough is ready to be baked preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
- Brush the top of the with the milk then scatter over the seeds
- Bake for 30 minutes until the loaf is well risen and golden
- Leave to cool in the tin for 10-15 minutes before carefully lifting out onto a wire rack to cool
- Once cooled completely, store in an airtight container
- This loaf can also be frozen or sliced and frozen
- 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
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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