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Wednesday 27th September 2017

Bonfire Banger Bread


300ml water
300ml milk
15g caster sugar
3 x 7g packets of dried yeast
1kg strong white flour, sifted, plus extra for dusting
1 tablespoon olive oil
Pinch salt
6 x British fine quality sausages just pre-seared to colour, then cut into 1 inch pieces
6 x tbsp. onion relish
150g x cheddar cheese, grated
2 x sprigs of chopped rosemary


1. Pour the water and milk into a pan with the sugar and heat over a low heat until just warm.

2. Remove from heat add the yeast and stir until dissolved.

3. Tip the flour into a mixing bowl with a pinch of salt. Make a well in the centre, and gradually add the liquids a little at a time.

4. Using your hands, mix to a soft dough. (It may need a little more or less liquid, depending on how dry your flour is). The dough should be soft, but not sticky. If it is sticky, mix in a little extra flour.

5. Turn the dough out onto a lightly floured surface and knead for 5 minutes.

6. Return the dough to a floured mixing bowl, then cover with a clean tea towel and leave in a warm place to prove for 40 minutes (or at room temperature for 1 hour) until doubled in size.

7. Line a baking sheet with parchment paper. Knock back the dough and form into a large rectangular shape, around 5cm thick. Place the loaf on the lined baking sheet, and using your fingers, push deep indentations into the loaf. Add some sausage and onion relish into holes, then scatter over grated cheddar and rosemary.

8. Cover with a clean towel and leave in a warm place for 40 minutes (or at room temperature for 1 hour) until doubled in size again. Preheat the oven to 200°C/400°F/gas mark 6.

9. Bake for 30–35 minutes until well risen and golden. Turn out, and check it is cooked by tapping the base - it should sound hollow. Leave to cool on a wire rack, then serve!