"Scrummy" dont do this bit of buppy justice,for me its one O my favourites to have warm with Roasted Pepper Chicken.
Easy to make in a 10ins x 4 ins Loaf Tin.
Butter the tin and set aside.
1 large Onion chopped fine
1 Tsp Garlic Puree
Melted Butter
450g of White Bread Flour
20g of Fresh Yeast
1 Tsp English Mustard
4 oz of Grated Parmasan Cheese
2 oz of Cheddar Cheese cut into 4mm cubes.
150ml warm milk
150ml warm water
1tbsp sugar
1 tsp salt
Olive Oil
Ground Black Pepper
(http://i156.photobucket.com/albums/t22/skatenchips/CHEESEANDONIONLOAF022_zps8f48a397.jpg)
Fry off the Chopped Onion in Olive Oil till soft and golden and at the last minute mix in the Garlic Puree and cook out for 1 minute further then set aside to cool.
(http://i156.photobucket.com/albums/t22/skatenchips/CHEESEANDONIONLOAF025_zps6ac0a321.jpg)
Prep the Cheeses and set aside.
Mix the dry flour with the salt,then mix the Fresh yeast into the warm milk and water and add the sugar,set aside for 10 mins for the yeast to activate.
Once there is a heady froth on the yeast mixture add this to the dry flour add the mustard and mix to a soft dough.
Return to a floured surface and work the dough for 5 minutes.
Stretch out the dough into a plate size.
(http://i156.photobucket.com/albums/t22/skatenchips/CHEESEANDONIONLOAF026_zps4990e676.jpg)
Spread the onions out and sprinkle the cheese over then grind on some black pepper.
(http://i156.photobucket.com/albums/t22/skatenchips/CHEESEANDONIONLOAF027_zps3cc1d88f.jpg)
Work the onion and cheese into the dough then form a ball of dough and place in an large oiled bowl and cover with a cloth in a warm room till the dough has doubled in size...1 hour approx.
(http://i156.photobucket.com/albums/t22/skatenchips/CHEESEANDONIONLOAF028_zpsc5fd67b2.jpg)
Empty the dough out on a floured surface and knock back for 5 mins then divide into 12 equal dough balls.
Heat oven to 180 degrees...........................
(http://i156.photobucket.com/albums/t22/skatenchips/CHEESEANDONIONLOAF031_zps67a56a26.jpg)
Layer 6 dough balls into the bottom of the loaf tin and brush with melted butter,now add the remaining 6 dough balls and again brush with melted butter and sprinkle some more grated cheddar cheese on top.
(http://i156.photobucket.com/albums/t22/skatenchips/CHEESEANDONIONLOAF032_zps8535cfad.jpg)
Put tin in middle of oven for 40 minutes.
(http://i156.photobucket.com/albums/t22/skatenchips/CHEESEANDONIONLOAF034_zps3d5ec40b.jpg)
Remove tin from oven and once cooled,remove bread from tin and set to rest on a wire tray.
(http://i156.photobucket.com/albums/t22/skatenchips/CHEESEANDONIONLOAF035_zps1325d0a6.jpg)
You can slice this loaf but as the bread is fully loaded and made with smaller lumps its easier to tear off chunks.
(http://i156.photobucket.com/albums/t22/skatenchips/CheeseandOnionwithchicken003_zpsdc3687db.jpg)
Tear off chunks and re heat in a very hot oven for 5 mins till crisp,then serve with butter along with Roasted Chicken and a small saled......very tasty, with small nuggets of hot cheese and onion complementing the Crusty Bread Flavour.
Enjoy !!!!!!!!!!!!!!!!!
Gazza
Mmmm Gazza drooling
Wondering if it might be worthwhile maybe doing that in a large round cake tin?? so that the breads spread out, more so than up, for tearing? Love cheesy bread tho xx
BTW, I managed to get some fresh yeast from my larger supermarket store, so will be experimenting next weekend... watch this space!
Gazza, can I ask what 20gms looks like in size? maybe in relation to an oxo?
Did you get hold of the Paul Hollywood booklets in the Telegraph this weekend? I Got todays, but missed yesterdays.
Looks delicious Gazza, and apart from the Parmesan - it's veggie!
Cant deny Jessands,this sort of tin is better for creating ripped loafs as its a darn sight easier to extract the cooked bread...............
(http://i156.photobucket.com/albums/t22/skatenchips/BakedPlaicewithNormandySauce008_zps4b434be2.jpg)
(http://i156.photobucket.com/albums/t22/skatenchips/BakedPlaicewithNormandySauce001_zps8c1045b7.jpg)
I use fine scales to weigh the fresh yeast,but a 1/3 rd sized lump equivelent to a spice jar is close I guess.
Paul Hollywood isnt one of my favs so I didnt get anything from the telegraph...I find he demeans the poor contestents in the baking prog....anyway,just my opinion....... :BangHead:
Gazza
You won't be watching his programme tonight then? BBC2 8:30.
hubby has rec it for me as I am working.. didnt even know he was on...I kinda like him but will look out for what you say next time I watch him x
I enjoy all cooking progs,and even though the fella dont float me boat,his skills are unquestioned,and id luv to hand make the bread he does.
Enjoyed the Prog contents,the Trench style loaf at the end would be crackin with Pulled Pork spread over it...........yum..!!!!!!!!!!!!
When I make loaves (never to Hollywood's standard!) I often incorporate grated cheese to the dough for one of the loaves when I knock it down. I do nothing more elaborate than that and it tastes great. Likewise sometimes I add a small finely diced onion at much the same time. Onion makes for a moist delicious bread but a warning, it goes mouldy far quicker than a standard loaf.
Gazza, I actually made this in the bread machine!
I made a standard dough, then when it was almost risen, I stopped the cycle, I incorporated the onions and cheese with a spatula and left it to rise again.
Then I put the machine on cook cycle :-) after sprinkling sone grated cheese on top.
And for once my homemade bread was almost all eaten in one sitting! So for any bread machine lovers, it's quite possible.
Mmmmmmmm Paul Hollywood :tongue3:
duke
sorry antipodes,I missed your reply,thats great,not being a machine fan im pleased you can apply it and find it works for you.
Gazza
Yes, it is quite easy to make speciality loaves in a breadmaker. I do not even stop a cycle, I just open the lid after the last mixing cycle and add any special ingredients that I want. Chopped onions, cheese, olives, capers, dried tomatoes. Sometimes I push them into the dough, or leave them on the top. Close the lid and let the maching finish the proving and the baking. Easy peasy!!