Barmy Barrow Bread
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- 375ml Water & 1 Egg, mixed
- 500g Wholemeal Flour
- 2 tbsp Sunflower Oil
- 2 tbsp Skimmed Milk Powder
- 1 tbsp Raw Cane Sugar
- 1½ tsp Sea Salt
- 2 tsp Fast Action Dried Yeast
- 30g Cheddar Cheese, grated
- 20g Cheddar Cheese, sprinkled over loaf
- 4 Sundried Tomatoes
- ½ Clove of Garlic, crushed
- 1 tsp Oregano
- 1 tsp Mustard Seeds
- ½ tsp Mustard Seeds, sprinkled over loaf
Method
1. Follow the manufacturers’ instructions regarding the order of liquid / dry ingredients, leaving the cheese, garlic, oregano and the mustard seeds until last.
2. Set the machine to the basic / normal setting, medium crust.
3. Sprinkle remaining mustard seeds and cheese over the loaf at the start of baking.
Recipe by Greengate Junior School - a finalist bread recipe of the Carrs Junior Breadmaking Competition.
