Cheese, Chive and Garlic Recipe

25 g/1 oz fresh yeast or 40 ml/2.5 tbsp dried yeast
5 ml/1 tsp caster (superfine) sugar

600 ml/1 pt/2.5 cups water

450 g/1 lb/4 cups wholemeal (wholewheat) flour

350 g/12 oz/3 cups strong plain (bread) flour
30 ml/2 tbsp milk powder (non-fat dry milk)

10 ml/2 tsp salt
225 g/8 oz/2 cups Cheddar cheese, grated
2 garlic cloves, crushed
30 ml/2 tbsp snipped fresh chives
5 ml/1 tsp made mustard

2.5 ml/0.5 tsp cayenne

15 ml/1 tbsp rolled oats

Method:

Blend the yeast with the sugar and a little of the warm water and leave in a warm place for about 15 minutes until frothy. Mix together the flours, milk powder and salt and make a well in the centre. Stir in the yeast mixture and the remaining warm water and mix to a dough. Knead well until smooth and elastic. Place in an oiled bowl and cover with clingfilm (plastic wrap). Leave in a warm place for 45 minutes until doubled in size.
Add the cheese, garlic, chives, mustard and cayenne and knead into the dough. Shape into three loaves and place on a greased baking (cookie) sheet. Cover and leave to rise for 15 minutes. Sprinkle with the oats and bake in a preheated oven at 230°C/450°F/gas mark 8 for 25 minutes until golden on top and hollow-sounding when tapped on the base.