Cheese and onion bread

I got a heart-shaped terracotta bread form as a Christmas present, so here is its first outing!

  • 300g strong white bread flourIMG_20151230_214705
  • 200g strong wholemeal flour
  • 1 sachet fast action yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons olive oil
  • 100g hard cheese, finely grated
  • 3 spring onions, finely chopped
  • a knob of butter for greasing the bowl

Tip the flours into a large bowl. Put the salt on one side and the yeast on the other, and sprinkle the sugar over the top.  Add about 370ml warm water and the olive oil, then the chopped spring onions, and mix to a dough. Turn the dough out onto a work surface and knead it for ten minutes. Put it into a greased bowl and cover with greased clingfilm. Leave it in a warm place until it has doubled in size. This should take about an hour.  Preheat the oven to 220 degrees C.  “Knock back” the dough and split it into eight or nine balls.  Put the balls into the breadform with a bit of space between them, then set it to prove in a warm place for another 20 minutes or so.  Then sprinkle the cheese (and any chopped spring onion you have left) over the top of the bread, and bake in the oven for 20  minutes until it’s slightly golden, and sounds hollow if you tap the base of the bread.