No-knead bread© Jonathan Page

Need something to mop up any leftover sauce after a good meal? Farm Chef writer Mary Ann-Beaty has the perfect solution with her no-knead cheese bread.

See also: Farm Chef recipe: Salted caramel pavlova

Preparation 15 minutes plus 90 minutes to rise

Cooking time 45 minutes

  • 450g strong bread flour
  • 1½ tsp salt
  • ¼ tsp dried mustard powder
  • 1 x 7g sachet of dried yeast
  • 175g hard cheese (I used Berkswell hard ewe’s-milk cheese), grated
  • 4 medium eggs
  • 240ml of milk

Method

  1. Heat oven 190C/170C fan/gas 5.
  2. Mix all the dry ingredients together with your hands.
  3. Combine the eggs and milk and add to the dry mix.
  4. Using your hands, mix well until it feels elastic.
  5. Butter a 900g loaf tin and pour in the mixture (it is quite wet).
  6. Cover in plastic bag and seal and leave to rise for at least one-and-a-half hours.
  7. Heat the oven, take the tin out of the bag and cook for 45 minutes.