I do like savoury bakes and this is one of those that I come back to time and again. Perfect just buttered but oh so good toasted with a bit of extra melted cheese. You could of course try different cheeses or nuts but this combination is my favourite. The carrots keep this beautifully moist.

Carrot, Cheddar & Nut Loaf

INGREDIENTS

400g strong white flour

7g easy blend yeast

1 tbsp caster sugar

1 tsp salt

100g carrots, finely grated

100g Cheddar, grated

100g walnuts, chopped

280ml tepid water

METHOD

Place the flour, yeast, sugar and salt into a large bowl and stir everything together. Add the carrots, cheddar cheese, walnuts and the water and stir until combined. Turn the mixture out onto a lightly floured worktop and knead for 10 minutes until the dough is smooth and elastic.

Place the dough into a lightly oiled bowl, cover with cling film or a shower cap and leave to rise in a warm place for 1 – 2 hours.

Grease or line a large loaf tin. Turn the dough out onto your worktop and knead for 2 minutes. Shape into a loaf and place into the prepared tin. Cover the tin loosely with oiled cling film or place into a large plastic bag and leave to rise again in a warm place for 30 – 40 minutes.

Preheat the oven to 220C/200C fan and bake for 40 minutes. To test if the loaf is done tap the bottom of the loaf, it should sound hollow. Turn the loaf out onto a wire cooling rack and leave to cool. Slice the loaf when completely cooled.