Cheese and chutney quick bread

Author: Sophie Gray - Food Writer, Author

Photographer: Melanie Jenkins

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Serves: 6

Time to make: 25 mins

Ingredients

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2 tablespoons reduced-fat spread (I used Olivani Lite)

2 cups self-raising flour

4 tablespoons grated edam cheese

1 teaspoon dried sage

½ cup calcium-enriched skim milk

½ cup water

⅓ cup chutney

extra grated cheese

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Instructions

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1 Preheat oven to 220°C. Process or rub spread into flour with your fingertips to form fine crumbs. Add cheese and sage. Add liquids and process or lightly mix to form soft dough.

2 Lightly knead dough on a well-floured surface and shape into about 8 small loaves. Spread chutney on tops and add a sprinkle of grated cheese.

3 Place dough on a greased baking tray and bake for 15 minutes. Reduce temperature to 180°C and cook a further 10 minutes until bread is golden.

HFG tip

Like scones, savoury breads are best eaten the day they are made, or frozen for future use.

Nutrition Info (per serve)

Calories 268 cal

Kilojoules 1120 kJ

Protein 11 g

Total fat 8 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 10 g

Dietary fibre 2 g

Sodium 290 mg

Calcium 190 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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