Quick savoury Easter bread

Sauté the onion in 15 ml of the butter. Add the sage and sautT; for another minute.

Sift the flour, baking powder and salt into a large bowl. Add the pepper and rub in the remaining butter.

Peel, core and finely chop the apple. Stir the apple and onion into the flour and butter mixture.

Whisk together the cheese spread and 60 to 75 ml milk and stir into the flour mixture to make a soft dough.

Turn out on to a lightly floured surface and quickly knead into a small, neat ball. Score a lattice pattern on the dough.

Place on a lightly greased baking sheet and bake in a preheated oven at
190 ºC for about 40 minutes, or until well risen and golden brown. Turn the bread over and bake for a further 5 minutes.

Brush the bread with melted butter as it comes out of the oven and cool on a wire rack.

Serve on the same day, buttered and topped with Cheddar and Gouda wedges or slices.