Cheese And Onion Loaf

Jun 15, 2011 by Aly Hodge

Last  month Michelle from Utterly Scrummy Food For Families invited me to Join Fresh From The Oven blog where there is a carnival of freshly baked bread recipes with a theme.

With Summer in full swing we're all gathering together for barbecues at the weekends and the  following recipe is a one I have adapted.It's great for  a large gathering as you can pull off small rounds of the bread, I love taking a piece to soak up the left over juices left and salad dressing left on the plate.

Ingredients

 

1 onion roughly chopped
45g butter
450g bread flour
6g easy blend dried yeast
1 tsp mustard
175g grated mature cheese
150ml lukewarm milk

150ml water
Salt and pepper

1. Grease a 25 x 10cm (10 x 4in) loaf tin.Saute the onion in 2 tbsp of oil until golden.Leave to cool.
2. Sift the flour into a large bowl and stir in the yeast, salt and pepper. Stir in the 3/4 quarters of cheese and the onion.Make a well in the centre. Add the mustard to the milk and water then blend to a soft dough. Turn out on a lightly floured surface and knead for 10 minutes until smooth and elastic. If your are using a free standing mixer it will only take 5 minutes.
3. Place the dough in a lightly oiled bowl, cover with lightly oiled cling film and leave to rise, in a warm place, for 45-60 minutes, or until doubled in bulk.
4. Turn the dough out on to a lightly floured surface, knock back, and knead gently. Divide into 20 equal small rounds. Place half in the prepared tin and brush with melted butter.Top with remaining rounds and brush with the remaining butter.
5. Cover with oiled cling film and leave to rise for 45 minutes, until the dough reaches the top of the tin. Meanwhile, preheat the oven to 190C/375F/Gas 5.
6. Sprinkle the remaining cheese over the top. Bake for 40-45 minutes or until risen and golden brown. Cool on a wire rack.

Enjoy!