| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 55 minutes |
| Serves | 6 |
| Cuisine | British |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 592 |
| Fat | 20.9g |
| Saturates | 7.4g |
| Protein | 18.7g |
| Carbs | 88.7g |
| Sugars | 3.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFIn a large bowl, combine the flour, sugar, bicarbonate of soda, salt and raisins.
Chop the butter into small cubes and grate the Cheddar cheese. Reserve a small handful of grated cheese to sprinkle on the top of the bread. Add the remaining cheese and butter into the mixture and toss through.
In a small separate bowl, whisk the egg, yoghurt, thyme and honey together and add to the flour mixture.
Using your hands, knead the mix together until a soft dough forms.
Turn out onto a lightly floured surface and knead 3-4 turns or until it comes together and is slightly smooth. Shape into a ball, place into a greased bowl and cover it. Place the dough in the fridge for 1 hour.
Preheat the oven to 200ºC, gas mark 6, and remove the dough from the fridge.
Place on a lightly greased baking tray and score 1cm deep on the top into a cross using a sharp knife. Sprinkle extra cheese over the top.
Bake for 50-55 minutes or until baked through.
