One of my favourite snacks when I lived in Australia were cheese scrolls from the local bakery. In fact, as a child of parents who ran a busy Vietnamese bakery, I often lived for the moment when the cheese scrolls came fresh out of the oven. Even better when there were onions in the mixture. My parents also made pizza scrolls as a variation, but I had a soft spot for just the plain cheese version. So when I came across this recipe for Three Cheese Bread in Rachel Allen’s latest cookbook, Rachel’s Everyday Kitchen, I knew I had to make it soon.
If you were to quickly browse through my cookbook reviews, you will notice that Rachel Allen is one of my favourite cookbook authors, and her new cookbook has provided much inspiration in the kitchen as of late. Rachel’s Everyday Kitchen is beautifully photographed with many tempting recipes ideal for everyday cooking. In keeping with Rachel Allen’s usual style, the recipes are always straightforward and delicious.
This Three Cheese Bread might require a bit of preparation time (as is the case for most breads) but it’s worth the effort for something deliciously savoury at breakfast, as an accompaniment to a soup or stew, or even on its own as a snack.
And as Rachel Allen hints at the start of the recipe, it’s a great way of using up leftover bits of hard cheese which you might have in your fridge. While there is no such thing as “leftover cheese” in our home, this bread has been a clever and tasty way of sneaking some extra calories into the diet of our 16-month old fusspot who could survive on bread alone if he could have his way. I was one proud mother to see him eat this cheese bread greedily.
If you don’t have fast-acting yeast, you could instead use 1½ teaspoons of dried yeast or 15 g (½ oz) fresh yeast and proceed as per the recipe. With fast-acting yeast, you don’t really need to let the mixture stand for 5 minutes, but you may as well while you are preparing the other ingredients.
Feel free to play around with different types of hard cheese in this recipe. We don’t usually have Cheddar in our home so I frequently substitute it with Gruyère, Emmental or Comté. A smoked hard cheese is also lovely in this recipe.
This bread is best eaten the day it is made, but it will keep well for a day or two when well-wrapped in a bread bin.