Cheese and Onion Loaf
- 45g Butter
- 1 Onion Finely chopped
- 150ml Milk
- 150ml Water
- 450g White Bread Flour (sifted)
- 1 1/2 tsp Easy rise yeast
- 1 tsp Mustard Seeds / powder
- 175g Cheddar Cheese (grated)
- 1 tsp Sugar
- 1 tsp Salt
- 1 tsp Pepper
Dividing into balls, and covering with melted butter causes the bread to fall apart into bite sized pieces. So if you want to slice it in a traditional way, don't divide into balls.
- Melt 25g of butter in a frying pan, and fry the onions until soft and light golden.
- Add the water, milk, then the flour, 120g cheese, yeast, mustard, sugar, salt and pepper.
- Use the Dough setting.
- When the machine has finished, knock down the bread onto a floured surface and kneed gently.
- Melt the remaining 20g butter
- Divide the dough into 20 pieces and shape into balls.
- In an oiled bread tin, add half of the balls in the bottom layer, and brush with melted butter.
- Add the remaining dough balls as a 2nd layer, and brush with the remaining butter.
- Cover, and leave in a warm place to rise for 45 minutes.
- Pre-heat the oven to 190°C / Gas mark 5
- Sprinkle the remaining 55g cheese on top, and bake for 45 minutes until golden brown.
- Cool on a wire rack.