Leek & cheddar loaf

Currently unemployed/freelance, I seem to spend most of my days, actively avoiding doing any form of work. Whether it be cleaning, job hunting or working on my ‘brilliant’ life changing new business ideas, I just seem to find myself watching episode after episode of Judge Rinder and eating slice after slice of this delicious leek and cheese loaf. Well a girl has got to eat and Judge Rinder is very wise… I can change my life tomorrow.

This loaf goes great with hearty soups and can also be enjoyed as a breakfast on the go or simply toasted spread with butter. Unlike a regular bread, this loaf requires no kneading or proving, making it closer in texture to a cornbread rather than a standard farmhouse loaf.

Leek and cheddar loaf
Makes 1 loaf / Hands on time 20 mins / Total time 1hr 20 mins + cooling / V ❄
You’ll need: 2lb/900g loaf tin, baking paper
Oil or butter for greasing (I use rapeseed oil)
150g leek (1 medium leek) finely chopped
75g strong mature vegetarian cheddar, grated
250g self-raising flour
50g wholemeal flour
1 tsp baking powder
½ tsp sea salt flakes
250ml semi-skimmed milk
2 eggs
Few springs of thyme, leaves picked
Black pepper
40g vegetarian Italian hard cheese or Parmesan*, grated
Small handful pumpkin seeds

TIP: If you have any extra vegetables to use up, replace the leeks with whatever you have to hand. Grate hard vegetables such as carrots and butternut squash and finely chop fibrous greens. You can also replace the cheddar with another hard cheese of your choice. 

Method
1. Preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4. Grease a loaf tin with oil or butter and line the bottom with baking paper. Put to one side.
2. Finely chop the leek and finely grate the cheddar and Parmesan. Put to one side.
3. In a large mixing bowl, measure out the flours, baking powder, salt and mix until  combined. Add the leeks, thyme leaves, cheddar and most of the Parmesan saving a handful for the topping later. Mix well until the ingredients are evenly distributed.
4. In a measuring jug, pour 250ml of semi-skimmed milk and crack in 2 eggs. Beat with a fork until fully incorporated. Pour straight into the dry mixture and mix quickly until combined – adding the wet ingredients to the dry actives the raising agents in the flour and baking powder so you need to work quickly to get a good rise.
5. Spoon into a loaf tin and top with the remaining cheese and a sprinkling of pumpkin seeds. Bake in the oven for 50 minutes – 1 hour or until the top is golden brown.
6. Remove and cool in the tin for 15 minutes before turning out and cooling fully on a rack. Serve on its own or spread with butter. Wrap in foil and keep refrigerated for up to 5 days.

V – Vegetarian
❄ – Once cooled, slice and wrap well in cling film or foil. Freeze for up to 3 months. Defrost fully in the fridge before consuming.
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.