Cheese and Onion Herb Loaf

Cheese and Onion Herb Loaf


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This is the recipe I used on my first attempt to bake a loaf of bread. It is quick and easy, and very tasty. Use stronger cheese for stronger flavour. Excellent with soups. Makes two loaves.


Serves: 12 

  • 1 tablespoon sunflower oil
  • 1 red onion, chopped
  • 4 cups white flour
  • 1 tsp salt
  • 1 tsp mustard powder
  • 2 tsp dried yeast
  • 3 tbsp chopped fresh herbs (thyme, parsely, marjoram or sage)
  • 3/4 cup grated reduced-fat Cheddar cheese
  • 1&1/4 cups cups warm water

Preparation:20min  ›  Cook:25min  ›  Extra time:1hour rising  ›  Ready in:1hour45min 

  1. Lightly oil two baking trays. Heat the oil in frying pan and fry the chopped onion until well browned.
  2. Sift the flour, salt and mustard powder into a mixing bowl. Stir in yeast and herbs.
  3. Set aside 2 Tbsp of the cheese. Add the rest to the flour mixture and make a well in the centre. Add the water with the fried onions and the oil; gradually incorporate the flour and mix to a soft dough. Add a little water if necessary.
  4. Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic. Divide the dough in half and roll each piece into a stick about 30cm in length.
  5. Place each bread stick on a baking tray, make diagonal cuts along the top and sprinkle with reserved cheese. Cover and leave in a warm place until doubled in size - about an hour.
  6. Preheat oven to 220 degrees celcius.
  7. Bake the loaves for 25 minutes or until the bread sounds hollow when tapped underneath.

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