Ingredients

The following ingredients have 4 Servings
  • 3 cups (360g) self rising flour (plus extra for rolling)
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp garlic granules ((optional))
  • 1 tsp Italian mixed herbs ((optional))
  • ½ tsp paprika ((optional))
  • 1 cup (130g) grated cheddar cheese (or sub with grated mozzarella)
  • 1 cup (240ml) low-fat buttermilk

Instruction

  • Sift the dry ingredients – flour, baking powder, salt, spices and sugar into a mixing bowl.
  • Add the mixed herbs and grated cheese. Mix together to combine.
  • Add the buttermilk and mix together with the spoon, or your hands, until you have a very shaggy loose dough.
  • Tip the dough onto a floured worktop. Quickly shape the dough to a round loaf – avoid overworking the dough or the bread will be tough.
  • Cut a deep cross on top of your loaf using a sharp knife.
  • Transfer to a slow cooker lined with two layers of baking paper.
  • Cover the cooker with a clean towel or kitchen paper to prevent condensation from dripping on the bread. Add the lid and cook for 2 ½ hours on HIGH.
  • Lift the bread out using the baking paper and flip it over. Return to the cooker and cook for a further 30 minutes on HIGH.
  • Take the bread out of the crockpot. It should be cooked through – if you have a digital thermometer check the internal temperature is 95C /200F.
  • Leave the bread to cool down before slicing and serving. It tastes sensational spread with a little salted butter!