This is a recipe by Ruth Clemens, from the Pink Whisk. I got to know Ruth from the Great British Bake Off, which I loved watching. They are now doing a second series and for a split second I thought about applying to partake but then I thought I am nowhere near as good as any of the great bakers who featured in the last series so I left it!
The Cheese and Onion Bread is really easy to make and while it takes a while (the dough needs to rise and then rise again) it is totally worth doing!
1 onion, diced
25g butter (1 knob)
450g strong white plain flour
200g mature cheese, grated
1tsp caster sugar
1tsp fast acting dried yeast
25g butter, melted
Sautee the chopped onion gently in a pan with the butter until soft. Place the cooked onion in a bowl to cool to room temperature. Grate the cheese and split in half. To a large bowl add the flour, salt, and sugar.
Knead the dough for a few minutes. You shouldn’t need any extra flour on the work surface, the dough may seem a little sticky to begin with but as you work it together it will stop sticking to you and form a smooth dough. After kneading the dough will be much smoother and elastic.
Cover with a tea towel and leave to rise again somewhere warm for an hour or until the balls are nice and puffed up. Preheat the oven to 220°C/Gas Mark 7. Melt 25g of butter and brush liberally over the dough.