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130Total Time
1Prep Time
30Bake Time

Cheese and basil pinwheel bread

3 Reviews

About the bake

This cheese and basil pinwheel bread recipe is great to take on picnics and share with family and friends!

130Total Time
1Prep Time
30Bake Time


  1. Step 1:

    Mix the flour, salt and caster sugar in a large bowl. Stir in the oil, followed by the yeast.

  2. Step 2:

    Make a well in the centre of the flour mixture. Add most of the water and mix together until a soft dough starts to form (add a little extra water if needed – you want a soft but not too sticky dough). Turn the dough onto a very lightly floured surface and knead until smooth and elastic.

  3. Step 3:

    Cut the dough in half and roll each piece into a 30cm x 25cm rectangle. Scatter the cubed cheese and basil leaves between the 2 rectangles. Gently roll up to form a long sausage and place on a non-stick baking tray with the seam on the bottom. Scatter the tops with the grated cheese.

  4. Step 4:

    Cover loosely with oiled cling film and leave to rise in a warm place until doubled in size, then remove the cling film.

  5. Step 5:

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

  6. Step 6:

    Place the bread in the centre of the pre-heated oven and bake for 15 minutes. Reduce the oven temperature to 200°C (fan 180°C, gas mark 6) and bake for a further 10/15 minutes until the breads have risen, are golden brown and sound hollow when tapped underneath.

  7. Step 7:

    Cut into slices just before baking and arrange on a tray to form a large savoury version of a Chelsea bun!


    • 500g Very strong wholemeal bread flour
    • 1 Easy bake yeast sachet ((7g))
    • 300ml Warm water
    • 50ml Olive oil
    • 1.5 tsp Salt
    • 1 tsp Billington's Unrefined Golden Caster Sugar
    • 150g Cheddar cheese (cubed)
    • 50g Cheddar cheese (grated)
    •  Basil leaves ((a couple of handfuls))

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