My 13yo made this bread by herself and it really is super quick to whip up should you have unexpected guests for lunch or just want to have something tasty to take on a picnic or to the park. It would also make a great accompaniment to BBQ fare. Don't panic if you don't have buttermilk, just add 1 Tblsp/15ml lemon juice to 300ml milk and let it sit for 10 minutes.
Likewise should you not have chives then finely chop 3 spring onions, green and white parts, and use that instead. You could also use fresh oregano or thyme instead.
Quickest Cheese Bread Ever
375g self-raising flour
1 tsp baking powder
100g grated cheddar, plus extra for topping
1 bunch fresh chives, finely chopped (or use 3 spring onions)
310ml buttermilk or natural yoghurt
1 free range egg
Preheat your oven to 180C/160C Fan. Line a baking tray with non-stick baking paper. In a large bowl combine the self-raising flour, baking powder, grated cheddar and finely chopped fresh chives.
Combine the buttermilk and egg in a jug with a little freshly ground pepper if you want. Mix until smooth.
Make a well in the dry ingredients, add the buttermilk and egg mixture then gently mix until a dough starts to come together.
Turn out the dough onto a lightly floured surface. Knead a little until just smooth, not too much or your bread will be heavy. Shape into a circular mound. Put the dough onto a lined baking tray. Flatten the mound slightly and using a sharp knife score the bread about ¾ of the way through into 8 wedges. Sprinkle with a little extra grated cheese.
Bake for 25-30 minutes or until golden and cooked through, it should sound hollow when tapped on the bottom. Set aside to cool on the tray for 5 minutes then transfer to a wire rack until cool enough to eat or cool completely before packing into a picnic basket.