·By David
Recipe
Cheddar, Parmesan and herb lunch loaf, no butter or filling required just slice a chunk off and chew.
Recipe
Standard 500g strong white, 330ml water at 30c, 6g Dorset Sea Salt Co. 7g dried yeast.
Mix or kneed for 8/12 minutes and leave to rise. Stretch out on the bench, add 20g grated hard cheese with 10g Parmesan, sprinkle with herbs and oil of choice roll up, drop into a bread tin and prove until risen.
Bake at 220c for 30 minutes or until internal temp is 98c ish.