Caerphilly & Leek Bread

  • Total Time

    1h 5m
    • Prep Time

    • Bake Time

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This delicious loaf contains Caerphilly cheese, a tasty hard white cheese from south Wales.


  1. Add the flour to a large bowl and place the salt to one side of a bowl and the yeast on the other.

  2. Add the olive oil and 300ml warm water, to make a soft dough. Add only enough liquid, you may not need it all.

  3. Place the dough on a lightly floured surface and knead for 10 minutes (this can be done in a mixer with a dough hook on a medium speed for 4-5 minutes), until the dough is smooth and silky.

  4. Place in a large lightly oiled bowl and cover with cling film and leave to rise to at least double in size, about 1-2 hours.

  5. Meanwhile gently fry the leeks in the butter with the thyme until softened but not coloured, about 10 minutes. Season and cool.

  6. Tip the dough out onto a floured surface and roll out to a 25cm x 35cm rectangle.

  7. Scatter over the leeks and the cheese leaving a 1cm border, roll the dough up into a tight cylinder from the short end to make a sausage shape with the seal underneath. Pinch the ends and then just tuck them under to seal the filling in.

  8. Place on a large lined baking tray and cover the dough with a tea towel and leave to prove for another 30 - 45 minutes until slightly puffed.

  9. Preheat the oven to 220C (fan 200C, gas mark 7).

  10. Brush the loaf all over with milk and bake in the oven for 35 - 40 minutes until risen and golden brown. Cool on a wire rack and serve with soup or on picnics.

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