I made cheese and celery bread - bit of an experiment but one that worked out. It was lovely and disappeared really quickly.
250g self raising flour
1 teaspoon salt
50g butter or margarine
2 sticks celery, finely chopped
100g Cheshire cheese, grated
1 small clove garlic, crushed
1 standard egg, beaten
Well grease a 400g (1 lb) loaf tin and set to one side. I used a silicone one as I like how flexible they are for removing the bread once it is baked. Using silicone bake wear does seem to increase cooking time slightly though - just something to be aware of! I check my bread quite frequently anyway and it took about 10 extra minutes to be done.
Sieve together the flour and salt into a large bowl. I have both a metal sieve and a plastic one. I used the plastic one in this case as it is finer and seems to take all the lumps out.
Rub in the butter or margarine. This takes quite a while! At first it seems to be forming bigger lumps rather than smaller ones.......
It should look quite fine with all the butter rubbed in and a texture almost like bread crumbs.
Add the celery, cheese and garlic and mix well. All of the cheese and celery should have a floury coating. I love cheese and celery and combining the two in a bread really appealed to me!
I also stitched the oven on at this point to give enough time to preheat.
Add the egg and milk and mix into a soft dough. I had the egg and milk in a glass jug so it was easy to beat and then pour into the flour mix. I just poured it all in at once and started stirring rather than adding bit by bit.
The dough is quite sticky!
Knead the dough lightly with your hands (messy, messy!) in the bowl, form into an oblong shape and place into your prepared loaf tin. As I used a silicone loaf tin, I placed it on a baking tray to support it.
Bake in a moderately hot oven (Gas Mark 5) for an hour or until golden brown and well risen. The whole kitchen smelt of bread!
Leave in the tin for a few minutes, then turn out onto a wire rack to cool. See how long you can resist!
It can be served warm or cold and I think it would go really well with hot vegetable soup. It was delicious served warm with butter!