I made the loaf basically the same way as i made the rolls but instead of cutting the dough into portions and shaping the portions into rolls before the proving stage i just shaped the dough into a loaf and put it in a loaf tin before leaving it to prove.
For some reason the dough was a lot wetter than last time.I tried adding more flour as i kneaded it but it only seemed to work temporarily before becoming moist again.In the end i just went with it and hoped for the best.This may be what caused it to sag a little in the middle but it still looked okay and tasted lovely,
Ingredients
225g white flour.
225g brown flour.
1 1/2 tsp salt.
1 tsp mustard.
7g easy dried yeast.
2 tbsp mixed herbs.
2 tbsp spring onions.
175g cheddar cheese.
300 ml warm water.
Recipe1.Pour 300ml of warm water into a jug.
2.Put the flours into a mixing bowl.
3.Add the salt to the mixing bowl.
4.Add the mustard to the mixing bowl.
5.Add the herbs to the mixing bowl.
6.Finely chop the spring onions and add to the mixing bowl.
7.Grate the cheese and add most of it to the mixing bowl,saving a little bit to sprinkle over the loaf just before you bake it.
8.Add the yeast to the mixing bowl.
9.Stir in the above ingredients.
10.Add the water to the dry ingredients and mix to form a firm dough.
11.Cover your work surface in a light dusting of flour before placing your dough onto the surface.
12.Knead your dough until it is smooth and elastic.
13.Place your dough in a bowl and cover it.Leave in a warm place to rise foe about 1 hour or until doubled in size.
14.Brush a large size loaf tin with oil.
15.Pre-heat your oven to 200 degrees c/400 degrees f/gas mark 6.
16.Take your dough out of the bowl and knead briefly again until smooth.
17.Shape into a loaf and place in your prepared loaf tin.
18.Cover and leave to prove until it has risen to double size.
19.Place the tin in the pre-heated oven and bake for about 45 minutes until golden brown.
20.Take your loaf from the tin and leave to cool on a wire rack.
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