Directions
- 1Pop 250 grams of plain or all-purpose flour into a large bowl.
- 2Add four teaspoons of baking powder and half a teaspoon of cayenne pepper to the flour.
- 3Give that a little stir.
- 4Add 85 grams of cubed butter.
- 5Rub the butter into the flour by lifting up and squeezing the flour into the butter until you have a coarse breadcrumb.
- 6Add 120 grams of grated red cheddar cheese and two tablespoons of Parmesan.
- 7Gently rub the cheese through to make sure all the cheese is coated in some flour.
- 8Add one finely chopped scallion or some dried chives.
- 9Add three level tablespoons of sugar.
- 10Add 240 grams of buttermilk and two beaten eggs.
- 11Finally, add either a teaspoon of salt or Aromat.
- 12Stir until it comes together, stopping as soon as it's fully combined, even if it looks a bit shaggy.
- 13Add it into a buttered loaf tin partially lined with non-stick tin foil.
- 14Pop 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
- 4 teaspoons baking powder
- 0.5 teaspoon cayenne pepper
- 85 grams butter, cubed
- 120 grams grated red cheddar cheese
- 2 tablespoons Parmesan
- 1 finely chopped scallion or dried chives
- 3 tablespoons sugar
- 240 grams buttermilk
- 2 beaten eggs
- 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.
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