Making bread and breaking bread

Quite recently my friend Megan received a package from her parents, and there was cheese and onion bread in it. The way Megan described it, it sounded mouth-watering. Surprisingly, two days after, my friend Alexander, who is famous to the masses as Skye, baked the same for me, explaining it by saying ‘I’m really into baking these days’. He is baking due to the excess of free time since the dance battle season is over, but the warm bread was wonderful. 

He used this recipe:

Cheese And Onion Bread

350g plain flour
150g wholemeal flour
5g instant dried yeast
10g salt
Black pepper
1 medium sized onion
225g strong cheddar cheese
315g water

Mix the dry ingredients in a large bowl and season generously with salt and pepper.

Finely chop the onion and roughly chop the cheese.  Stir the cheese and onion into the other ingredients.

Add the water, a little at a time, stirring until you have a firm, sticky mixture.  You may need to use slightly more or less water, depending on the particular type of flour you use.

Leave the dough to rise.  This can take several hours and you should wait until the dough has doubled in size.

Knead the dough on a floured surface, forming it into a round loaf shape.

Place the loaf onto a greased baking tray and leave it to rise again for an hour or so.

When it is ready to bake, the dough will have a plump appearance and be springy to touch.

Bake at 200oC for 30 minutes.  Tap the bottom of the loaf to check that it is properly cooked.  Fully cooked bread sounds hollow when you knock on it.

Found on:

Get inspired by some food porn, as always. 



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