Kilmeaden Recipes

Cheese & Chive Bread

Gorgeous with parma ham and pesto

3lbs strong white flour

2 tsp salt

2 oz fresh yeast or ½ oz yeast powder

2 tbsp olive oil

1 pinch of white sugar

¾ litre lukewarm water (approx 37C)

300g Grated Kilmeaden red or white mature cheddar

1 bunch of freshly chopped chives

In a mixing bowl, combine the flour, sugar, salt, cheese & chives.
With the bread hook attached to your mixer, mix at a low speed (1-2).
Using your fingertips dissolve the yeast in a little of the luke warm water.
Add the dissolved yeast to the flour mix.
Gradually pour in the water until the mix has formed a dough.
Leave the dough to mix for a further 4 minutes allowing the bread hook to knead the dough.
Turn off the mixer, remove the bowl and cover the top with cling film. Leave the bowl in a warm area until the dough has doubled in size.
Remove the dough from the bowl and cut into 3 equal portions.
Shape the dough into 3 greased loaf tins.
Bake @ 180c for 20 -25 minutes in a pre heated oven. Remove from the oven and turn out onto a wire rack to cool.