Cuisine Fiend

cheddar torpedoes


What’s more comforting than bread and cheese? Okay – stew, or cassoulet when the weather is cold, but in all seasons nothing feels more homey than a slice of fresh bread, thickly buttered and topped with whatever cheese you’re a fan of. You can hold the pickles.

My taste tends to go south-east – Jarlsberg, Emmental, Maasdam, Leerdammer win over Cheddar, I’m afraid. For cheese on toast (even thinking about it makes me grin) I’ll have Gruyère, Asiago or Monterey Jack. But Cheddar tops the competition when it comes to baking – cheese and chive scones, for instance, with Emmental? Naaah.

So we’re talking here about a cheese sandwich ready baked – cheesy bread. I dare you not to devour one of those torpedoes straight from the oven. I dare you to keep them in the house longer than a couple of days. I swear they taste something like cheese and onion crisps – only sooo much nicer and better for you. The recipe was published in the Guardian a good few years ago, I think it's Dan Lepard's again.

cheddar torpedoes

Servings: 8 large rollsTime: about 3 hours


  • 550g strong white flour
  • 1 tsp salt
  • 1 tbsp mustard powder
  • 300g Cheddar, diced
  • 3 spring onions, finely chopped
  • 300g warm water
  • 16g fresh or 2 tsp fast action yeast
  • 1 medium egg
  • a little oil for kneading


Mix the flour with salt and mustard powder in a bowl or in a standing mixer bowl with the dough hook attachment. Add the diced cheese and onion and stir in well.

Beat the egg with warm water in a jug and stir in the yeast. Pour this into the flour and cheese mix and stir to a soft dough. Leave to stand for ten minutes, then turn out onto an oiled surface (or drizzle a bit of oil into the standing mixer bowl) and knead again until strands begin to show in the dough. It won’t become a smooth ball and you wouldn’t want to mix or knead it too intensively as the cheese might crumble too much. Cover the bowl and leave to prove for an hour.

Turn out onto floured surface and divide in eight pieces. Shape each one into a torpedo shape and place on baking trays lined with parchment. Cover and leave to rise for 40 minutes to an hour.

Preheat the oven to 220C/425F/gas 7. Brush the rolls with beaten egg or sprinkle with extra cheddar and bake for 20 minutes until golden.

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