Ingredients

The following ingredients have 4 Servings
  • 5 sun dried tomatoes (in oil, drained, finely chopped)
  • 1 cup+1½tbsp buttermilk (plus a little for brushing (optional))
  • ½ cup mature cheddar (extra mature/another strong cheese, coarsely grated)
  • 2⅓ cups+1tbsp all-purpose/plain flour (10.58oz, plus a little for dusting (optional))
  • 1 teaspoon bicarbonate of soda (baking soda)
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon onion and garlic granules/powder (each)

Instruction

  • Start by preheating the oven to 200 C/ 400 F/ gas mark 6 (190 C for fan assisted).In a bowl combine the buttermilk, grated cheese and chopped sun dried tomatoes. Stir thoroughly.
  • In another, larger bowl combine the flour, bicarbonate of soda, salt, garlic and onion granules and stir thoroughly using a whisk.
  • Make a well in the centre and pour in the buttermilk mixture. Mix together using a fork until the dough starts coming together.
  • Turn onto a clean surface and continue bringing the ingredients together to make a round dough. Place on top of a baking sheet lined with parchment (and lightly floured). Make a cross by pressing a large knife 2/3 of the way down.
  • Dust with a little flour (or brush the top with buttermilk) and bake in the centre of the oven for 35-40 minutes or until the bottom of the bread sounds hollow when tapped. Remove from the oven and set aside to cool. Serve thinly sliced, slightly warm.