I want to bake bread, sweet and savoury and need an excuse to do so as at the beginning of the year I planned on doing just that, learning about bread, all different kinds and baking all different kinds to feature here on the blog. So far, it hasn’t gone to plan but that’s about to change.
I’ve joined a new baking group, #Bread Bakers. Each month we are set a theme and have to bake a bread according to said theme. November’s theme is Thankgiving. We don’t do Thanksgiving here in the UK so I set about thinking would kind of bread would go great with a nice meal. A big feast, a treat for the eyes, a real celebration. Multiple courses perhaps. Soups are commonplace in big meals and what would go marvelously with a nice bowlful of soup, some bread.
I’ve made a Cheese & Mustard Pull Apart bread. Dunked in soup, pure bliss. Toasted and spread with some butter, again pure bliss. Pull apart and eat it with what you wish, pure bliss. This bread basically goes with anything. It’s a great sharing bread as you can tear as little or as much as you want and it doesn’t take too long to make either.
I love to bake with yeast and watch the magical process of it rising and becoming all yeasty and puffy. This bread has a simple dough which get’s rolled out and onto the doughy blanked a buttery mustard mixture get’s brushed on top. Next is the filling, a strong, deep flavoured cheddar cheese get’s flaked on top then a light dusting of smoked paprika. Fold In half and sliced, the pieces then get squished into a loaf tin. It may look ugly, but ugly is rather scrumptious in this cake.
Hot cheese oozes out of the sides and the mustard present in the butter gives a lovely deep, full-bodied flavour. I used English Mustard instead of Dijon Mustard as the recipe called for. I love the strong mustardy flavour that English Mustard gives and paired with cheese you have a great combination.
This bread is perfect for these cold dark nights when you’re looking for something to accompany a nice bowl of homemade soup, it’s got all the right flavours to match any kind of soup you may be making and it’s really quite simple to make. Who could resist a nice cheesy slice of bread, could you? It’s also ready good toasted, with bacon inside. Just a suggestion.
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Yields – One, 2 lb loaf
- 445 grams (3 1/2 cup) OO Flour
- 7 grams (1 sachet) Dry yeast
- 2 tablespoons Caster sugar
- 1 1/2 teaspoons Maldon sea salt
- 1 1/2 teaspoons Baking powder
- 320 ml ( 1 1/3 cups) Warm water (40-43C)
- 40 grams (1/4 stick – 2 teaspoons) Unsalted butter, melted
- 2 teaspoons English mustard
- 100 grams (4 ounces) Cheddar Cheese, roughly chopped or grated
- 1 teaspoon Hot smoked paprika
- In the bowl of an electric mixer fitted with a dough hook add the flour, yeast, sugar, salt and the baking powder. Turn to a low-speed and begin adding the warm water stopping when the dough starts to come apart from the side of the bowl. Continue to mix for 5 minutes until puffy and smooth. Place the dough in a lightly oiled bowl and set aside somewhere warm for 45 minutes or until doubled in size. Butter the bottom and sides of a 2lb loaf tin.
- Melt the butter along with mustard. Roll the dough onto a well floured surface until about 1 cm thick. Brush over some of the buttery mustard mixture, then evenly sprinkle over your cheese followed by the paprika.
- Fold over the dough in half to encase the filling then using a pizza cutter cut into 6 pieces. Cut these in half again then stuff them into your loaf tin. Place a clean tea towel on top and leave again in a warm place to rise for 30 minutes. Brush over the remaining buttery mustard and bake for 30 minutes or until golden brown.
- Leave in the until warm enough to handle then either leave to cool or dig in.
* Recipe is adapted from Milk & Honey
* This is best eaten on the day it’s made but will last for up to 3 days stored in a tuppaware box with a tight-fitting lid.
* Store in a cool, dry place away from direct sunlight.
Here’s what the other member of #Bread Bakers make for November’s theme, Thanksgiving.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
- Brown Butter Sage Biscuits by Sophia at Sweet Cinnamon & Honey
- Butterflake Rolls by Anshie at Spice Roots
- Buttermilk Rolls by Renee at Magnolia Days
- Cast Iron Parker House Rolls by Veronica at My Catholic Kitchen
- Classic Anise Dinner Rolls by Kathya at Basic N Delicious
- Crusty French Bread Rolls by Robin at A Shaggy Dough Story
- Gruyère Gougères by Nicole at The 2nd 35 Years
- No Knead Dinner Rolls by Heather at Hezzi-D’s Books and Cooks
- Parker House Rolls by Tara at Noshing With The Nolands
- Parmesan Garlic Knots by Lauren at From Gate to Plate
- Pumpkin and Rosemary Bread by Rocío at kids&chic
- Pumpkin Pani Popo by Kelly at Passion Kneaded
- Pumpkin, Sage & Cheddar Pull Apart Rolls by Mireille at Chef Mireille’s East West Realm
- Overnight Rosemary Rolls by Holly at A Baker’s House
- Soft and Tender Dinner Rolls by Stacy at Food Lust People Love
- Sourdough Cornbread Rolls with Sage by Karen at Karen’s Kitchen Stories
- Sweet Potato Rolls by Cindy at Cindy’s Recipes and Writings
- Tomato Herb Loaves by Camilla at Culinary Adventures with Camilla
- Zopf – Braided Swiss Milk Bread by Carola at En la Cocina de Caro