Cheesy bonfire bread
If you have around 40 minutes to spend in the kitchen, Cheesy bonfire bread might be a tremendous lacto ovo vegetarian recipe to try. One portion of this dish contains approximately 18g of protein, 18g of fat, and a total of 448 calories. For 79 cents per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have sugar, pumpkin seeds, bicarbonate of soda, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 176 would say it hit the spot. It is brought to you by BBC Good Food. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is solid. Bonfire Dinners, Bonfire of the Cranberries, and Bonfire® Bacon Popovers are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
200g wholemeal flour
200g plain flour, plus extra for dusting
1 tsp bicarbonate of soda
2 tsp cream of tartar
1 tsp salt
1 tsp caster sugar
25g butter, melted
300ml milk, at room temperature
175g cheddar, coarsely grated
3 tbsp pumpkin seeds
85g ready-roasted pepper from a jar, drained and chopped
Equipment:
oven
bowl
baking sheet
wire rack
aluminum foil
Cooking instruction summary:
Heat oven to 190C/170C fan/gas 5. Sift the dry ingredients into a large bowl and make a large well in the middle. Combine the melted butter and milk, then pour into the well. Mix to a soft dough. Dust the work surface with flour. Add most of the cheddar, 2 tbsp of the pumpkin seeds and the chopped peppers to the dough. Gently knead to combine on the floured surface. Divide into eight lumps and shape into rough rounds two finger-widths deep. Put the pieces side by side on a floured baking sheet, scatter the remaining cheddar and pumpkin seeds over the top and bake for 30 mins until golden brown and the cheese is bubbling. Cool on a wire rack and eat while warm. Can be frozen at this point. To reheat, wrap the bread tightly in foil and bake at 200C/180C fan/gas 6 for about 30 mins.
Step by step:
1. Heat oven to 190C/170C fan/gas
2. Sift the dry ingredients into a large bowl and make a large well in the middle.
3. Combine the melted butter and milk, then pour into the well.
4. Mix to a soft dough.
5. Dust the work surface with flour.
6. Add most of the cheddar, 2 tbsp of the pumpkin seeds and the chopped peppers to the dough. Gently knead to combine on the floured surface. Divide into eight lumps and shape into rough rounds two finger-widths deep.
7. Put the pieces side by side on a floured baking sheet, scatter the remaining cheddar and pumpkin seeds over the top and bake for 30 mins until golden brown and the cheese is bubbling. Cool on a wire rack and eat while warm. Can be frozen at this point. To reheat, wrap the bread tightly in foil and bake at 200C/180C fan/gas 6 for about 30 mins.
Nutrition Information:
covered percent of daily need
