Twenty-First Century Ham, Cheese and Chive Bread

• 425g self-raising flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 150g mature Cheddar cheese, grated, plus an extra 10g grated cheese, for sprinkling
• 1/2 bunch of fresh chives, finely chopped
• Few twists of black pepper
• 1 teaspoon paprika (optional)
• 1 teaspoon mustard powder (optional)
• 6 slices of honey roast ham, ripped up into little bits
• 200-225ml water

RECIPE

1. Preheat the oven to 200ºC, (fan 180ºC), 400ºF, Gas Mark 6.  Put all the ingredients in a bowl expect the water and the 10g of grated cheese and mix together well. Add enough water to make a soft but not sticky dough. I usually add 200ml, stir it briefly and then get my hands in and squidge it together, adding more water if necessary. Remove the dough from the bowl and shape it into a ball, flatten the ball slightly, so it cooks more quickly, then slash the loaf three times vertically with a sharp knife. Sprinkle over the remaining grated cheese.
2. Spray some water into the oven to create a steamy atmosphere. I usually spray 8-10 squirts with a spray gun, then place the dough on a baking tray and bake for 35-45 minutes, or until the bread is golden brown and smells cooked.
3. Once cooked, remove from the oven and leave to cool for a bit (although I find this quite hard to do!). I love this bread served with lots of butter and a steaming hot bowl of soup.