I’ve been putting off making bread over the last few weeks. We’ve had a couple of loaves in the freezer, and whilst I love baking bread, it feels a bit mad to bake more until we’ve depleted the supplies a little.
However… We only have plain loaves, no flavoured loaves… So baking a cheese and onion loaf is all good. Right?
I’ve used my sour dough started to make this loaf, but if you don’t have any starter to hand, just substitute with 50g plain flour mixed with 50ml water.
- 100g Sour Dough Starter (Or 50g plain flour mixed with 50ml of lukewarm water)
- 160ml Luke Warm Water
- 300g Strong Plain Flour
- Pinch Salt
- 1tsp Caster Sugar
- 1tsp Dry Active Yeast (Or 1 x 7g sachet easy bake yeast)
- 50g Hard Cheese, Diced (I used Double Gloucester, but Cheddar, Red Leicester or similar would fit the bill)
- 1/4 Small Onion, Diced (Or use 1 large shallot)
- Add the sugar to the lukewarm water, stir, then add the dry active yeast and leave for 10 minutes – until a froth appears on the top – Don’t worry about this if you’re using the easy bake sachet yeast
- Once ready mix the starter, flour and water solution in a large bowl and then knead for 10 minutes
- Add in the onion and cheese and mix through, pop into a floured bowl and cover for 2 hours until doubles in size
- Knock back, then pop into a greased and floured loaf tin. Cover and leave until doubled in size again
- Pop into a preheated oven at 250c, or as hot as your oven goes for about 20-25 minutes until browned on top and hollow when tapped on the bottom