On examining my fridge I found that I only had a solitary leftover lump of old brie so I decided to make my loaf with this instead. The recipe can be found here at Abel and Cole and I really recommend it. As it uses self raising flour there is no yeast or proving involved.
The result was a moist, yummy loaf of bread perfect for accompanying my lunches. The celeriac goes well with the brie and I love bread that has a hint of cheesy flavour. I used my bread for my bacon buttie and to go with my tomato soup.