Pumpkin Seed Cheese Bread

• 2 1/3 cups self-rising flour
• 5 1/2 tbsp unsalted cold butter, finely chopped
• 2 oz aged cheese, grated
• 4 oz feta cheese, finely crumbled
• 1 tbsp caraway seeds (optional)
• 3/4 cup skim milk, + 1 tbsp extra
• 2 tbsp pumpkin seeds

1. Preheat oven to 425u0b0F. Line a baking sheet with parchment paper. For the dough, sift flour and a pinch of salt into a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the cheeses and caraway seeds, if using, then make a well in the center. Add the milk and stir with a blunt knife until a sticky dough forms. Turn out onto a lightly floured work surface and knead gently until just smooth.
2. Shape the dough into an 8 inch round and place on the prepared baking sheet. Using a large sharp knife, draw 8 wedges on the top. Brush with the extra milk and sprinkle with the pumpkin seeds. Bake 20-25 mins, until the bread sounds hollow when tapped. Serve warm.

flour, butter, aged cheese, feta cheese, caraway seeds, milk, pumpkin seeds

Taken from recipes-plus.com/api/v2.0/recipes/26840 (may not work)