Ingredients

• 500g strong flour
• 1 tsp salt
• 1 tbsp caster sugar
• 1x15g sachet of fast action or easy blend dry yeast
• 2-3 tbsp sage leaves, freshly chopped
• 200g matured cheddar cheese, grated
• 4 tbsp Fussels cold pressed rapeseed oil
• 300ml luke warm water

Method

1. Dough: Place all the dry ingredients including the sage and cheddar into a bowl fitted to a mixer with a dough hook. Briefly mix to distribute the ingredients.
2. With the motor running slowly drizzle in the rapeseed oil, then the warm water. Mix until it comes together.
3. Leave to knead with the dough hook for 5-7 minutes until the dough is smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover loosely with a tea towel or cover with lightly oiled cling film. Place in a warm place and leave to rise until doubled in volume (1-2 hours dependant on the moisture and temperature).
5. Preheat an oven to 200C/400F/GAS MARK 6. When risen knock back the dough with a fist in the centre of the dough. Then lightly knead for 1-2 minutes. Shape as desired and place on a non stick or lightly oiled baking tray e.g. round cob loaf, plaited bread (separate into 3 equal pieces, roll each piece out to around 30cm long snake, join together at the top end and plate loosely, join at the bottom end underneath) or divide into 2 and roughly shape to fit two lightly oiled loaf tins. Cover lightly with a tea towel and place in a warm place and leave to rise for 20-40 minutes until doubled in size.
6. When risen place on the top shelf of the preheated oven and leave to cook for 20-30 minutes for 2 individual loaves or 30-50 minutes for 1 loaf. The bread is cooked when golden brown all over and the base sounds hollow when tapped.