Quick cheese and herb bread

Quick cheese and herb bread

Category: Snack/side dish | Serves: 6-8

Prep time: 20 minutes | Cooking time: 25-35 minutes


140g (5oz) self-raising white flour

140g (5oz) self-raising wholemeal flour

1 teaspoon baking powder

55g (2oz) sunflower spread

115g (4oz) half-fat mature Cheddar-style cheese, finely grated

1 1/2 teaspoon dried Herbes de Provence

1 teaspoon mustard powder

A few turns of freshly ground black pepper

1 egg, beaten

About 150ml (1/4 pint) skimmed milk

  1. Preheat oven to 190ºC/fan 170ºC/gas mark 5. Flour or grease a non-stick baking sheet; set aside. Combine flours and baking powder in a large bowl; lightly rub in sunflower spread until mixture resembles breadcrumbs.
  2. Stir in cheese, herbs, mustard powder and black pepper. Add egg and enough milk, mixing to form a soft, but not too sticky dough. Knead dough gently on lightly floured surface; form it into a 17cm (6Y:zin) round. Place on prepared baking sheet; using a sharp knife, cut 3 slashes in top of loaf.
  3. Bake for 25-35 minutes or until cooked and deep golden brown. Transfer to a wire rack to cool; serve warm or cold in slices or wedges.


  • Try using 2-3 tablespoons chopped fresh mixed herbs in place of the dried herbs.

Nutritional information

Quick Cheese Herb Bread