My friend Sam sent me this recipe knowing that it was right up my alley! Obviously I added a thick layer of butter on to the warm slice of bread as soon as it was out the oven. Seriously delicious.
Ham, cheese and chive bread
by Lorraine Pascale
Makes 1 loaf
425g self-raising flour
1 tsp baking powder
1/2 tsp salt
150g grated mature cheddar, plus an extra 10g for sprinkling on top
6 slices honey roast ham, finely chopped
1/2 bunch chives, finely chopped
1tsp paprika (optional)
1 tsp mustard powder (optional)
Twist of black pepper
Preheat the oven to 200˚C, gas mark 6. Put all of the ingredients in a bowl, except the water and 10g of grated cheese. Mix together well. Add enough water to form a soft, sticky dough – this usually takes around 200ml but could take up to 225ml. Stir it briefly, then get your hands in there and get them dirty! Squidge and squeeze the dough together – adding more water if necessary – until it all comes together. This could take a few minutes.
Remove the dough from the bowl and shape it into a nice, large ball. Now flatten it ever
so slightly (this will help it to cook quicker), then slash the loaf three times vertically with
a sharp knife. Sprinkle over the grated cheese.
Take a water spritzer and spray some water (about 8-10 sprays) into the oven to make things nice and steamy. Place the dough on a baking tray and bake for 35-40 minutes,
or until the bread is golden brown.
Remove from the oven and attempt to leave to cool slightly. I don’t bother with this. Bread is best eaten straight out the oven thanks.