1Pop 250 grams of plain or all-purpose flour into a large bowl.
2Pop 250 grams of plain or all-purpose flour into a large bowl.
3Pop 250 grams of plain or all-purpose flour into a large bowl.
4Add four teaspoons of baking powder and half a teaspoon of cayenne pepper to the flour.
5Add four teaspoons of baking powder and half a teaspoon of cayenne pepper to the flour.
6Add four teaspoons of baking powder and half a teaspoon of cayenne pepper to the flour.
7Give that a little stir.
8Give that a little stir.
9Give that a little stir.
10Add 85 grams of cubed butter.
11Add 85 grams of cubed butter.
12Add 85 grams of cubed butter.
13Rub the butter into the flour by lifting up and squeezing the flour into the butter until you have a coarse breadcrumb.
14Rub the butter into the flour by lifting up and squeezing the flour into the butter until you have a coarse breadcrumb.
15Rub the butter into the flour by lifting up and squeezing the flour into the butter until you have a coarse breadcrumb.
16Add 120 grams of grated red cheddar cheese and two tablespoons of Parmesan.
17Add 120 grams of grated red cheddar cheese and two tablespoons of Parmesan.
18Add 120 grams of grated red cheddar cheese and two tablespoons of Parmesan.
19Gently rub the cheese through to make sure all the cheese is coated in some flour.
20Gently rub the cheese through to make sure all the cheese is coated in some flour.
21Gently rub the cheese through to make sure all the cheese is coated in some flour.
22Add one finely chopped scallion or some dried chives.
23Add one finely chopped scallion or some dried chives.
24Add one finely chopped scallion or some dried chives.
25Add three level tablespoons of sugar.
26Add three level tablespoons of sugar.
27Add three level tablespoons of sugar.
28Add 240 grams of buttermilk and two beaten eggs.
29Add 240 grams of buttermilk and two beaten eggs.
30Add 240 grams of buttermilk and two beaten eggs.
31Finally, add either a teaspoon of salt or Aromat.
32Finally, add either a teaspoon of salt or Aromat.
33Finally, add either a teaspoon of salt or Aromat.
34Stir until it comes together, stopping as soon as it's fully combined, even if it looks a bit shaggy.
35Stir until it comes together, stopping as soon as it's fully combined, even if it looks a bit shaggy.
36Stir until it comes together, stopping as soon as it's fully combined, even if it looks a bit shaggy.
37Add it into a buttered loaf tin partially lined with non-stick tin foil.
38Add it into a buttered loaf tin partially lined with non-stick tin foil.
39Add it into a buttered loaf tin partially lined with non-stick tin foil.
40Pop into a preheated oven at 180 degrees Celsius for approximately 50 to 60 minutes until it's lovely and golden brown and a skewer comes out nice and clean.
41Pop into a preheated oven at 180 degrees Celsius for approximately 50 to 60 minutes until it's lovely and golden brown and a skewer comes out nice and clean.
42Pop into a preheated oven at 180 degrees Celsius for approximately 50 to 60 minutes until it's lovely and golden brown and a skewer comes out nice and clean.
Ingredients
250 grams plain or all-purpose flour
250 grams plain or all-purpose flour
250 grams plain or all-purpose flour
4 teaspoons baking powder
4 teaspoons baking powder
4 teaspoons baking powder
0.5 teaspoon cayenne pepper
0.5 teaspoon cayenne pepper
0.5 teaspoon cayenne pepper
85 grams butter, cubed
85 grams butter, cubed
85 grams butter, cubed
120 grams grated red cheddar cheese
120 grams grated red cheddar cheese
120 grams grated red cheddar cheese
2 tablespoons Parmesan
2 tablespoons Parmesan
2 tablespoons Parmesan
1 finely chopped scallion or dried chives
1 finely chopped scallion or dried chives
1 finely chopped scallion or dried chives
3 tablespoons sugar
3 tablespoons sugar
3 tablespoons sugar
240 grams buttermilk
240 grams buttermilk
240 grams buttermilk
2 beaten eggs
2 beaten eggs
2 beaten eggs
1 teaspoon salt or Aromat
1 teaspoon salt or Aromat
1 teaspoon salt or Aromat
Equipment
large bowlloaf tinnon-stick tin foilskewer
Tips
Fold tin foil over the top of the loaf if it's browning too much before the center is fully cooked.
Stop stirring as soon as the mixture is fully combined, even if it looks a bit shaggy.