Cheese, Fennel and Sun-Dried Tomato Sourdough Boule
|Serves||1 sourdough boule|
|Prep time||18 hours|
|Cook time||1 hour|
|Total time||19 hours|
|Misc||Freezable, Pre-preparable, Serve Cold|
|Occasion||Barbecue, Casual Party|
|By author||Karen Burns-Booth|
A delicious cheesy sourdough bread with the added warmth of aromatic fennel seeds and juicy sun-dried tomatoes. Makes the most amazing toast.
- 1 quantity of Classic Sourdough Bread (Recipe posted on Lavender & Lovage)
- 250g grated reduced fat mature Cheddar cheese (VERY IMPORTANT, must be reduced fat. I used Waitrose reduced fat Cheddar cheese, taste strength 6)
- 1 teaspoon fennel seeds
- 4 large sun-dried tomatoes in oil (snipped into small pieces)
A delicious cheesy sourdough bread with the added warmth of aromatic fennel seeds and juicy sun-dried tomatoes. Makes the most amazing toast. IT is very important to use reduced fat Cheddar cheese - see note in main recipe.