Cheese Onion Breads I & II

By Cooky

Ingredients

• Ingredients I
• 2 tbsp (30 mL) olive oil
• 1-1/2 cups (375 mL) diced onion
• 2 tsp (10 mL) poppy seeds
• 2/3 cup (150 mL) water
• 1 tsp (5 mL) granulated sugar
• 1 tsp (5 mL) salt
• 1 egg, lightly beaten
• 2 tbsp (30 mL) unsalted butter, softened
• 3 cups (750 mL) white bread flour
• 1-1/2 tsp (7 mL) bread machine yeast
• 1/2 cup (125 mL) shredded old Cheddar cheese
• Ingredients II
• 250 g strong bread flour
• 250 g wholemeal flour
• 10 g salt
• 2 tsp fast action dried yeast
• 1 tbsp olive oil
• 300 ml-450ml warm water
• 100 g double gloucester cheese, 75g finely cubed, 25g grated
• 1 onion, roughly chopped

Preparation

Step 1

1. Sift the white flour into a large mixing bowl. Add the wholemeal flour, salt and yeast.

2. Rub in the olive oil. Pour in half the water and bring together to make a soft, pliable dough, adding more water as required.

3. Cover and leave in a warm place to rise for 1-2 hours, until doubled in size.

4. Knock back the dough on a lightly floured surface and knead in the cubed cheese and chopped onion.

5. Shape the dough into a rounded loaf. Cut slashes across the top and sprinkle over the grated cheese.

6. Place on an oiled baking sheet and leave to prove for a further hour.

7. Preheat the oven to 200ºC/Gas 6. Bake the bread for 25 minutes until browned and cooked through. Cool on a rack before serving.