Cheese Bread Wedges
What is it about Heinz tinned soups? They’re actually pretty disgusting – I mean, how do they get that gelatinous texture? It doesn’t bear thinking about. And the mushroom flavour, which is #1′s preferred choice, is frankly revolting. Too creamy, oddly grey in colour and, well, mushrooms don’t really taste like that, do they. And then there’s the tomato flavour. It’s bloody orange, for goodness sake. If there’s a power cut you could just crack one open and bingo – you’d all be able to see by the luminous orange glow emanating from the tin. But hey, on a lazy Saturday afternoon, sometimes only a tin of soup will do (I favour Baxter’s curried vegetable and lentil one personally) and I often whip up these little beauties, which are actually more scone than bread, to dunk in a revoltingly bad mannered way, into the bowl.
8 oz self raising flour
1 1/2 oz butter
4 oz cheese
1 egg
1/4 pint milk
So put your flour into a bowl, season generously with salt and pepper, then rub in the butter just like you would for, say, a crumble or whatever until it looks breadcrumby. Grate the cheese and stir into the flour mixture with a fork until well blended (you don’t want big lumps of cheese). Then measure out your milk in a jug, add the egg and whisk until combined. Pour slowly into the floury cheesy mixture, mixing until it just comes together and makes a soft dough. You can reserve any leftover egg/milk mixture to brush onto the top before baking.
So tip it out and give it a gentle knead just until it comes together in a nice ball. Flatten it out until it’s about 2″ thick and vaguely circular and then just divide it into six or eight wedges. Brush with the leftover milky mixture and bake at 200 degrees for about 15 minutes. Eat warm with your weirdly gelatinous soup, or with a nice salad, or with cheese and pickle…mmmmmmm…
By the way, if you’re having a posh dinner party, these are amazing made with, say, half and half cheddar and parmesan and a sprinkle of chopped rosemary, or with snipped chives and a teaspoon of mustard, or any other flavourings you can think of. Chopped sundried tomato and fresh basil would be lovely with a fresh tomato salad. Much easier than baking bread rolls and with a lovely soft texture.
22 Responses to “Cheese Bread Wedges”
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Thrifty: In Lidl they do packs of 4 and I’m always buying them. I know, it’s weirdly addictive isnt it. Your soup sounds yummy. Might turn you into a food blogger yet! Remember me if you get the urge to write out the recipe!
Theses scones look delicious and good for soup on cold days
I had a creme brulee candle once. It made everyone feel sick every time I lit it x
Wee One: Yeh, that’ll be the one. Wish I was nearer, I’d loiter on their doorstep before opening time to get in first.
And yes, EM, you’re on the ‘pink please’ mailing list…
Have actually made that bread and it’s bloody good. Bringing some in for the undeserving hordes at work; I’ll let you know how I get on…
J: Oooh pink Le Creuset – be still my beating heart…
Please don’t poison anyone. I take no responsibility for stodged up workmates with stomach cramps lol xx
My Dad hated all things tomato, except Heinz tomato soup, which he adored. Says something about it’s similarity to actual tomato, does it not? Oh, but I love it too, as it happens, even though Covent Garden soups are far superior. Or should that be souperior?
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