Thursday, 6 March 2014

Cheese and Pickle Bread

cheese and pickle bread

I wanted to make this Cheese and Pickle Bread after I bought some a while back in ASDA – fact did you know ASDA came from the name Associated Dairies?

Anyway, I digress! I loved the cheesy bread with the pickle built right into the bread. The taste combination was quite a revelation to me and I knew I would have to try making it soon. Cheesy bread on it’s own is good but with this addition of the tangy fruity pickle it took it to a whole new level.

I looked for a few cheese bread recipes, but tweaked one recipe I found that wasn’t so much bread (no yeast involved), but to me looked more like a scone recipe baked in a loaf tin.

I experimented and came up with this delicious loaf, which is very cheesy and had chunks of pickle running through out. Plus the tangy pickle taste is all the way through the bread. Delicious.

It’s quite simple to make too. The recipe I used makes two loaves so you can keep one and freeze the other to have at a later date. The bread is great on it’s own or with a wee spread of butter. I even tried it toasted. It held together well and accentuated the cheesiness. If you love cheese and pickle with your bread, you must try this!!

Note: Go for the strongest, tangiest cheddar you can find! (I used Orkney mature cheddar)

350 grams plain flour
1 ¼ teaspoon salt
1 teaspoon bicarbonate of soda
45 grams butter, chilled, cubed
150 grams mature cheddar, grated
150 grams pickle (I used Branstons)
440 ml buttermilk

Grease and lightly flour two loaf tins, set aside and pre-heat the oven to 200C

Sift together the flour, salt and bicarb in a bowl. Rub 30 grams of the chilled butter into the flour until the mix resembles breadcrumbs. Add the grated cheese and stir through. Add the buttermilk and with a spoon stir just until the liquid has absorbed the flour. Lastly, add the pickle and mix this through the ‘dough’.

Divide the dough (it is quite wet) in two and place each half into the loaf tins, smoothing the tops. Lastly, top each loaf with bits of the remaining butter. Place into the oven for 25 to 30 minutes or until a toothpick comes out clean from the middle.

Leave to cool in the tins for about half an hour before running a knife around the edges and turning out. The bread won’t sound hollow on the bottom like regular bread.

The loaf slices well and tasted even better the next day. Enjoy…


  1. Mmm great flavours, and if love baking with buttermilk... Definitely one to try! Thanks...

  2. What a tasty combination Stuart! Perfect to have with soup.

    1. Never thought of having it with soup Janice - great idea!

  3. I sometimes forget what country I'm in!
    I was all like I love pickles!!
    Oh it meant Pickle not pickles aka gherkins.
    I was slightly disappointed, but not for long. I don't like pickle because of the texture, not the taste, so putting it in bread is ingenious!

    1. I love pickled gherkins too Lisa. Hope you like the bread if you try it!

  4. I didn't know that's why Asda was called that!

    I love cheese and pickle - this loaf is right up my street!

  5. Thanks for the recipe Stuart...Asda have now stopped making this wonderful bread. More fool them as I will now make my own!


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