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Cheesy sage and garlic bread

Cheesy sage and garlic bread

400ml hand-hot water
1½ tsp caster sugar
1 tbsp active dried yeast
325g strong white bread flour
175g stoneground wholemeal bread flour
1½ tsp fine sea salt
Vegetable oil for greasing
2 tbsp coarsely chopped walnuts
3 tbsp finely grated cheddar

  • Put 150ml of the hand-hot water into a cup, whisk in the sugar and the dried yeast with a fork, then leave somewhere warm for about 5 minutes or until covered in a thick layer of frothy bubbles.
  • Meanwhile, sift the white flour, wholemeal flour and salt into a stand mixer fitted with a dough hook or into a large mixing bowl, then stir in any bran left in the sieve.
  • Add the yeasty mixture and almost all the remaining hand-hot water and stir together, adding the rest of the water if necessary, to form a slightly sticky dough. Knead the dough using the mixer (or by hand on a lightly floured surface) for 10 minutes or until smooth and elastic, then return to a clean, lightly oiled bowl. Cover and leave somewhere warm for 1 hour or until the dough has doubled in size.

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