Chris Taylor, Andy Lawson and Will Pemberton are course tutors at Bettys Cookery School in Harrogate. They share a passion for great food that is honest, full of flavour and made from the finest ingredients. They are also big fans of The Great British Bake Off. Each week during this series Bettys Baking Boys will share some of their favourite recipes so you can put your own skills to the test. This week is Bread Week on Bake Off and the amateur bakers will be tasked with making quick breads in their bid to stay in the competition. Bettys Cookery School course tutor Will Pemberton has chosen one of his favourite recipes for an easy-to-make bread that is the perfect accompaniment to a meal at any time of year.

  • 60 mins
  • Makes 12
  • Medium


  • 500g Ciabatta flour
  • 5g mustard powder
  • 2g ground white pepper
  • 12g salt
  • 10ml extra virgin olive oil
  • 20g fresh yeast
  • 280ml tepid water
  • 45g Emmental cheese, grated
  • 45g Gruyère cheese, grated
  • 2 tsp chopped chives
  • For the topping:
  • 20g Gruyère cheese, grated
  • milk, to glaze


Place the flour, mustard powder, white pepper and salt into a mixing bowl. Add the oil and rub together to form a fine crumb.
In a measuring jug, dissolve the yeast in the tepid water. Add the yeast to the dry ingredients and combine to form a dough.
Knead the dough for 10–12 minutes or until a smooth and elastic dough has formed.
Roll out the dough on a lightly floured surface, sprinkle over the cheeses and chopped chives and roll into a swiss roll shape. Then, gently knead to ensure the cheese and chives are well distributed.
Split the dough into 12 balls and leave to rest for 5 minutes under a damp cloth. Once rested mould into youWill Pemberton Bettys Cookery Schoolr desired shapes and place onto a baking tray lined with baking parchment paper.
Brush the tops with milk and sprinkle over the reserved Gruyère cheese.
Leave the rolls in a warm place to prove for at least 20 minutes, or until the dough has almost doubled in size.
Bake in the preheated oven (210ºC fan assisted) for 12-14 minutes or until golden brown and crusty.
Transfer to a wire rack to cool.

TIP: Make your bread with fresh yeast instead of instant.  It gives a better flavour and is easier to work with.

To book onto a bread or bakery course at Bettys Cookery School call 01423 814016 or visit 

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