Tear & Share Bread

If you’ve been thinking about giving bread a go then now is the time! This recipe is simple to follow and you can make it your own with some variations on the Chutney & cheese toppings.

Difficulty Medium
Time 3 hours
Serves 12 portions
  • 350g strong bread flour – can be substituted for wholemeal or plain, whatever you have in the cupboard

    150g plain flour

    20g fresh yeast / one x 7g sachet of dried yeast

    12g salt

    8g caster sugar

    350ml warm water

    200g mature cheddar

    40g parsley

    1 jar of Baxters Caramelised Onion Chutney

Caramelised Onion Chutney
Caramlised Onion
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Sieve the flours and salt into your mixer bowl then add in the yeast and sugar.

In a food mixer with the dough hook attachment mix the ingredients on a slow speed gradually adding the water to achieve a soft but not sticky dough.

Once all the water has been added leave to knead in the machine on a slow speed for 10 minutes.

Turn the dough out onto a floured surface and work for a further 5 minutes, the dough is ready when you feel it tighten.

Put dough back into the bowl and cover with a damp tea towel. Leave in a warm place until the dough has doubled in size, this usually takes 45 minutes - 1 hour.

Tip the dough back onto the table and work to form a smooth ball.

Shape the dough into 12 evenly sized balls then arrange these in a baking tin, spaced out evenly to allow them to prove.

Again, place in a warm place to prove until doubled in size.

Once doubled in size, spoon over the chutney and top with the cheese and parsley.

Place in a preheated oven on a baking sheet at 180°C for 20 minutes.

Remove the bread from the tin and cook for a further 15-20 minutes.

The loaf is ready when it’s a nice golden-brown colour and sounds hollow when tapped on the bottom.

Finally enjoy, these are best served warm.


Don’t be tempted to load too much chutney and toppings as the bread won’t cook evenly through and may be raw in the middle.

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