Easy Cheesy Gannet Bread

Easy Cheesy Gannet Bread

 This is a lovely quick and easy bread as there's virtually no kneading involved.  I managed to make and bake it in just over an hour which is perfect for all of you busy mums. The bonus is that it is absolutely delicious with a wonderful light and fluffy texture. Great for sandwiches, burgers and perfect with a bowl of soup or casserole. It's so moist that you won't need to butter it either.  

I made this into a crown simply by dividing into 6 balls and placing 5 around the inner edge of a Victoria Sandwich tin and 1 ball in the middle. Alternatively you could just press the dough into the tin to make one round loaf.    Don't be surprised if the dough doesn't rise much on proving because as soon as it hits the hot oven it rises brilliantly.

If you prefer to measure your ingredients rather than weigh here's a Handy Conversion Chart

The Ingredients:-

1 level tsp Easy Bake Yeast
225 gms  Strong White Bread Flour
½ tsp Sugar
1 tsp Salt
2 Eggs beaten
105ml / 3 fl oz milk  plus a little extra for glazing
55gms Butter Melted
110 gms Mature Cheddar ( or any strong hard cheese) grated
a pinch of Cayenne Pepper
a pinch of Colmans English Mustard
Freshly milled black pepper ...2 or three twists

Method:-

Sieve the flour & Salt into a warm bowl
Add the yeast and sugar and combine
Warm the Milk to tepid ie blood temperature
add the melted Butter
add the Eggs and beat together
Make a well in the flour mixture and pour in the milk, eggs & butter mixture
Mix well together
It will form a sticky ball.
Cover and leave to rest for around 5-10 minutes... somewhere warm
It will hardly rise at all but don't worry.

Add ¾ of the grated cheese to the dough along with the Cayenne, Mustard Powder & Black Pepper 
and mix together
Flour your surface and place the sticky dough onto it
Knead very lightly to bring the dough together
Make the dough into a cylinder shape and cut into 6 equal pieces 
Roll each piece into a ball
Place 5 balls on the inner edge of a greased Victoria Sandwich tin ( mine was 23cms /9")
Now place the 6th ball in the centre of the tin
Cover and leave to prove for around 10 to 15 minutes in a warm place

Whilst it's proving heat your oven to 220C/ 425F/ Gas 7

Bake in the centre of the oven for exactly 30 minutes
Remove from the oven and brush with a little milk
Sprinkle over the rest of the cheese
Return to the oven for the final 5 minutes  

Leave to cool for around 5 minutes or so before removing from the tin.
Delicious served warm from the oven