Cheese and Tomato Swirl Loaf

Name: Cheese and Tomato Swirl Loaf
Yield: Makes 1 Large Loaf
Ingredients: 1 sachet fast-action easy-blend dried yeast; 1 rounded tablespoon crushed sea salt; 750 g (1½ lb) strong white flour; ¼ teaspoon cayenne pepper; 9 tablespoons olive oil, plus a little extra; 150 g (5 oz) mature Cheddar cheese, grated; 2 teaspoons paprika; 2 large cloves garlic, crushed; About 1 rounded tablespoon fresh chopped tarragon or 3 teaspoons dried oregano; 2 rounded tablespoon tomato puree; 375 ml (13 fl oz) warm water

Preparation info

Makes
1
Large Loaf

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

The smell of this bread cooking is wonderful and the first cut into it causes impressed amazement as a perfect swirl of red tomato bread is revealed within the cheese dough. Your secret is that, using fast-action easy-blend dried yeast and with only one rising, it is extremely easy to make.

Ingredients

750 g (1½ lb) strong white flour
1 rounded tablespoon crushed sea salt

Snack
Lunch
Vegetarian

Method

Put the flour into a large bowl with the sea salt and yeast and mix together. Measure out 300 g (10 oz) of this mixture and place into another large bowl. Stir in the chopped tarragon or dried oregan