Cheese and Onion Bread Recipe

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Cheese and Onion Bread Recipe

(A light-textured loaf flavored with onion, cheese, mustard and oregano

is given a crisp, savory crust with a sprinkling of Parmesan)

Ingredients:  Makes 20 slices, Oven: Preheat to 220C

1 tablespoon olive oil

1 large onion, peeled and chopped

4 fl oz (115 ml) lukewarm water

level teaspoon castor sugar

1 level teaspoon dried yeast

6 oz (175 g) plain wholemeal flour

6 oz (175 g) strong unbleached plain flour

1 level teaspoon mustard powder

level teaspoon salt

1 level teaspoon dried oregano

1 oz (30 g) grated Parmesan cheese

4 fl oz (115 ml) lukewarm skimmed or low fat milk



Heat the oil in a frying pan and cook the onion in it over a moderate heat for about 10 minutes, stirring occasionally, until golden.  Remove from the heat and leave to cool.  Pour the water into a small bowl, stir in the sugar until dissolved, and whisk in the yeast.  Cover and leave to stand in a warm place for 10 minutes until the yeast becomes frothy.  Sift the flours into a mixing bowl, tipping in the bran left in the sieve.  Stir in the mustard, salt, oregano and all but 1 tablespoon of the Parmesan.  Make a well in the center, pour in the yeast liquid and milk, and add the onion with its cooking oil.  Mix to a soft dough, using a little extra lukewarm water if necessary.  Turn the dough onto a floured surface and knead for 5 minutes, until even-textured and springy, then put it in a clean, lightly floured bowl.  Cover with a clean, damp teacloth and leave in a warm place until doubled in size.  Turn the dough onto a floured surface, knock out the bubbles and knead again for 2 minutes, until springy.  Roll with your hands into a sausage shape about 15 inch (38 cm) long.  Lift onto a greased baking sheet and cut across the top with diagonal slashes.  Brush with water and sprinkle with the remaining Parmesan.  Cover loosely with a clean teacloth and leave in a warm place for about an hour, or until the dough doubles in size, and retains a slight dent when lightly pressed with a fingertip.  Bake in the heated oven for 10 minutes, then turn the oven to 200C and cook for 15 minutes more, until the loaf is golden brown and sounds hollow when tapped underneath.  Cool on a wire rack. 


Note:  To speed up the rising, stand the bowl of dough in a warm airing cupboard or near a hot radiator.


Nutrient Value Per Serving:

150 calories

3 g total fat (1 g saturated fat)

26 g carbohydrates

2 g fiber

90 mg sodium


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