Cheese and onion bread

Recipe from: 1/4/2001 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 2
    medium-sized onions, halved and thinly sliced
  • 2
    cloves garlic, crushed
  • 60
    olive oil
  • salt
  • 30
  • 750
    white bread flour
  • 10
    instant yeast
  • 10
  • 450
    lukewarm water
  • 50
    blue cheese, crumbled


Preheat the oven to 220 ºC and lightly oil a baking sheet or spray with non-stick spray. Sauté the onions and garlic in half the olive oil until tender and fragrant. Season well with salt. Add the water, cover and leave to sweat until soft. Set aside to cool. Combine the flour, yeast and salt in a large mixing bowl. Add the lukewarm water and mix to form a dough. Shape into a ball. Brush the dough with the rest of the oil and cover lightly with plastic wrap. Leave in a warm place until the dough has doubled in size. Turn the dough out onto a floured surface and flatten slightly. Sprinkle with half the onion mixture and half the cheese. Lift the edges of the dough and fold over the filling. Shape the dough into a ball once more, flatten slightly and make incisions on the top with a bread knife. Sprinkle with the rest of the onion mixture and cheese. Place on the prepared baking sheet and bake for 10 minutes. Reduce the heat to 190 ºC and bake for another 20-30 minutes until the bread sounds hollow when tapped on the base. Cover with aluminium foil if the bread browns too rapidly on top. Serve hot with butter and cheese. Makes 1 medium-sized loaf.

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