Entertaining Side

Broccoli and cheddar loaf

Name: Broccoli and cheese loaf recipe
Yield: 6
Ingredients: 525g self-raising flour; 20.00 ml caster sugar; 1 tsp ground bush tomato (substitute ground cumin or coriander); 100g unsalted butter, chopped; 400ml milk, plus extra, to brush; 100g cheddar (or tasty cheese), grated; 2 heads broccoli, quartered into long stems; 250g salted butter, softened; 3 garlic cloves, crushed; 62.50 ml finely chopped flat-leaf parsley; Finely grated zest of 1 lemon

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by Dominic Smith

Oct 17, 2024

This delicious savoury loaf makes the perfect snack to slice up in the afternoon or to add to your lunch menu. The transportable nature of this broccoli and cheddar loaf makes it ideal for picnics with a luxuriously creamy parsley butter to slather on top. Serving the perfect balance of cheesy, zingy flavours with fresh and bright notes, this moreish bread loaf is set to be your new favourite.

Recipe note: You’ll need a 23cm x 14cm x 9cm-deep loaf pan.

3 1/2 cups (525g) self-raising flour, sifted, plus extra, to dust
1 tbs caster sugar
1 tsp ground bush tomato (substitute ground cumin or coriander)
100g unsalted butter, chopped
400ml milk, plus extra, to brush
100g cheddar (or tasty cheese), grated
2 heads broccoli, quartered into long stems

Parsley butter

250g salted butter, softened
3 garlic cloves, crushed
1/4 cup finely chopped flat-leaf parsley
Finely grated zest of 1 lemon

Method

1.

Preheat oven to 220°C/200°C fan-forced. Lightly grease base and sides of a 23cm x 14cm x 9cm-deep loaf pan.
2.

Place the flour, sugar, bush tomato and 1 tsp salt flakes in a large bowl and rub in butter using fingers until a crumb texture. Stir in milk and half the cheese. Using your hands, mix to a sticky, wet dough. Knead on a floured surface until just combined. Divide dough into 8 and roll into rough balls. Place balls evenly in one layer into prepared pan and rest for 15 minutes.
3.

Brush dough with a little extra milk, push in broccoli florets in desired pattern and scatter with remaining cheese. Bake for 40-45 minutes, until golden and a skewer inserted at centre comes out clean.
4.

Meanwhile, for parsley butter, whisk butter in stand mixer fitted with the whisk attachment on high speed until pale and fluffy. Stir in remaining ingredients and season to taste. Serve loaf warm or at room temperature with butter.