PREPARATION TIME 20 minutes, plus rising COOKING TIME 25–30 minutes MAKES 1 loaf (serves 12–14)
350g (12oz) brown rice flour
55g (2oz) soya flour
1 teaspoon salt
55g (2oz) butter, diced
55g (2oz) mature Cheddar cheese, grated
1 sachet (7g/¼oz) fast-action dried yeast
1 teaspoon light soft brown sugar
1 egg, beaten
250ml (9fl oz) warm milk
150ml (¼ pint) warm water
1 Grease a 1.1kg (2½lb) loaf tin and set aside. Place the rice flour, soya flour and salt in a bowl and stir to mix. Lightly rub in the butter, then stir in the cheese, yeast and sugar. Make a well in the centre, then add the egg, milk and water and beat together until thoroughly mixed to form a smooth, thick consistency.
2 Transfer the mixture to the loaf tin and level the surface. Cover and leave in a warm place for about 45 minutes, or until the mixture has risen to the top of the tin.
3 Meanwhile, preheat the oven to 200°C/400°F/gas mark 6. Bake the loaf for 25–30 minutes, or until lightly browned. Remove from the oven, turn out and cool on a wire rack. Serve warm or cold in slices.