Cheese and Tomato Swirl Loaf

Preparation info
  • Makes


    Large Loaf
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

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.


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


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