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Cheese & onion bread

Cheese & caramelised onion coburg

Cheese & onion bread

Name: Cheese & onion bread
Prep time: 20 min
Cook time: 30 min
Total time: 3 h
Yield: Makes 2
Cuisine: British
Ingredients: 400g malted grain brown bread flour or wholemeal or granary bread flour; 100g strong white bread flour; 7g sachet easy-bake dried yeast (or 2 tsp Quick dried yeast); 1½ tsp salt; 1 tbsp soft butter; 1 large onion cut into thin wedges; 1 tbsp olive oil; 1 beaten egg; 50g grated mature cheddar

Angela Nilsen

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Makes 2

Easy

Prep: 20 mins

Cook: 30 mins

You'll have a baked loaf in 2 ½ - 3 hrs

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This savoury cheese and onion bread is delicious served warm from the oven and makes a great easy sharing starter

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Ingredients

Nutrition

Units:

MetricUS

For the brown loaf

400g malted grain brown bread flour

or wholemeal or granary bread flour
100g strong white bread

flour
7g sachet easy-bake dried yeast

(or 2 tsp Quick dried yeast)
1½ tsp salt
1 tbsp soft butter

For the flavouring

1 large onion

cut into thin wedges
1 tbsp olive oil
1 beaten egg
50g grated mature cheddar

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Nutrition: per serving

kcal183
fat5g
saturates2g
carbs31g
sugars3g
fibre2g
protein7g
salt0.74g

low

Method

step 1

Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
step 2

Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
step 3

Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough’s lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
step 4

Fry the onion in the olive oil until very lightly caramelised, then leave to cool. Cut the dough in half and shape into 2 balls. Cover with the glass bowl and leave for 15 mins. Shape by flattening each ball into an 18cm round, put each on a large baking tray lined with baking parchment. Make 6 deepish cuts with a sharp knife to mark each round into 6 wedges. Cover with a clean tea towel. Leave for 40-45 mins, or until doubled in size. Finish by brushing with beaten egg, scatter over the onion, then the grated cheese.
step 5

Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 30-35 mins or until golden. If the onion is getting too brown, lay a piece of parchment over the top. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.

Recipe from Good Food magazine, September 2011

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