Cheese and Tomato Soldiers | Baby Recipes

Cheese and tomato are a classic combination and who doesn't love a pizza tasting bread? Isaac loved these cheese and tomato soldiers, as did all the adults in the house. They were gone in a flash and just as well, since it didn't really keep for beyond a day.

It's another fantastic recipe from Ella's Kitchen's The Big Baking Book (the yellow one) and like all the recipes inside, it's pretty easy to make.

The recipes says it serves 24, but we never managed that many slices!


25g unsalted butter, cubed, plus extra for greasing
100g plain white flour
75g plain wholemeal flour (I used 175g white flour instead)
1 1/2 tsp baking powder
A good pinch of cayenne pepper, plus extra for sprinkling
100g grated cheddar cheese
1 egg, beaten
100ml whole milk
2 tbsp sun-dried tomato puree (I used regular tomato puree)

1. Preheat the oven to 190C degrees/gas mark 5. Grease a loaf tin and line the base and the long sides with a strip of baking parchment that comes over the sides. This will make the loaf easier to remove from the tin when it's cooked. There is no need to grease the tin
2. Place the flours, baking powder, cayenne pepper in a bowl, add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Set aside 3 tablespoon of cheese, then add in the remainder to the bowl with the egg and milk. Use a large metal spoon to stir it all together
3. Spoon half the mixture into the prepared tin and level the top. carefully spread over the tomato puree, then top with the remaining mixture. Level the top of the mixture, then sprinkle over a little more cheese and cayenne pepper
4. Bake the loaf in the oven for about 30 minutes until risen, golden and a skewer inserted into the centre comes out clean. Transfer the loaf to a wire rack to cool for 15 minutes
5. To serve, cut it into 8 thick slices and cut each slice into 3 chunky soldiers with cool, red 'belts'. Store unsliced for 24 hours in an airtight container

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