Cheddar and Mustard Loaf and Braised Borlotti Beans

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A few days ago I wanted to make some bread – so yet again I skipped ahead in The Great British Bake Off Big Book of Baking and I made cheddar and mustard loaf (65)

Cheddar and mustard Loaf: 150g strong cheddar – I used Isle of Mull cheddar from Neal’s Yard Dairy, 500g strong white bread flour, 5g crushed sea salt, 7g sachet of instant yeast (i made up 1tbs of Dove’s yeast), 2.5 tbs Dijon mustard, 300ml milk + milk and some extra grated cheddar to sprinkle on top.

cheddar cheese bread

Grate the cheddar and put in a bowl with 1 tbs of flour and mix. Put the rest of the flour in a mixer, add the salt and yeast, then add the mustard and milk and mix until you get a firm, and not sticky dough. Add more flour or milk according to the feel of the dough. Knead in the machine for 5 minutes (do not go off and watch sheep being killed). Leave the dough to rest for 5 minutes then add the grated cheese and mix again for another 5 minutes. Cover bowl and leave until doubled in size. Punch down and then press the dough into a rectangle about 26 x 30 cm.  Roll it up from the short end pinching everytime you make a little roll. Pinch the seam together and put it seam side down i a baking tin. Put the tin in a big bag and leave to double in size – about 1 hour.  Heat your oven to 190C uncover the loaf, brush with milk and sprinkle over the spare cheddar. Bake for 40 minutes or so until golden and until the bottom of the loaf sounds hollow when knocked. Cool on a wire rack.

cheddar cheese bread2

It was very very good. We had it the first night with braised fresh borlotti beans from the garden and roasted cauliflower also from the garden.

borlotti beans

I put the beans in a small casserole dish with some sage, frozen tomatoes and garlic. I then added enough water nearly to come to the top of the beans and topped it all off with olive oil – lots of oil. I covered the casserole with silver foil and put a lid on before braising it in an oven at 200C for an hour or so. Before serving I added more olive oil and salt. Absolutely fantastic and worth all the effort growing the borlotti. Just a little disappointing that from all those plants we only got enough beans for one meal. Every year I make a resolution to plant more borlotti – next year I will make it happen!

beans pre-cook

We then ate toasted slices for breakfast. However, by yesterday it had got a little stale so I decided to make a cheese, cabbage and bread stew with it and some of our home-cured pancetta. See tomorrow for the recipes and photos of this supremely delicious comfort food – perfect for the rainy grey day we had today.

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