Tear & Share ParsleyCheese Bread




50 Mins


Milk, Gluten


  • 600g Strong plain white flour
  • 1 tsp Caster sugar
  • Lo salt, pinch
  • 7g Yeast
  • 1 Handful of parsley, chopped
  • 400ml Lukewarm water
  • 75g Cheddar, cut into small cubes, or grated
  • 3 Garlic, cloves peeled & thinly sliced
  • 1 tbsp Olive oil


  1. Sift the flour into a large warmed mixing bowl and stir in the caster sugar, salt, yeast and parsley.
    Gradually add the water, and mix to a soft dough. Turn out onto a lightly floured surface and knead for 10 minutes.
  2. Divide the dough into 8 balls and gradually incorporate the cheese cubes into each ball by kneading it through. Place all the balls together in a rectangular shallow tin and cover loosely with a sheet of oiled cling film. Leave to prove in a warm place for approximately 40-60 minutes, until doubled in size.
  3. Meanwhile, roast the garlic in the oil for 1 minute, then scatter over the top of the risen bread. Push a few of the garlic slices gently into the dough.
  4. Preheat the oven to 200°C. Bake for 30-35 minutes until well risen and golden. Serve warm, sprinkled with a little extra parsley.