Cheesy salad onion loaf
Waitrose and Partners

Cheesy salad onion loaf

Cheese and onion is a classic combination for good reason and it's used to delicious effect in Chetna Makan's loaf – the onions provide a pleasingly sharp sweetness against the rich bread. Best eaten while warm from the oven, slathered in salty butter.

  • Makes1
  • CourseLunch
  • Prepare30 mins
  • Cook40 mins
  • Total time1 hr 10 mins
  • Plusproving

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Ingredients

  • 400g strong white bread flour
  • 1 tsp caster sugar
  • 1 tsp salt
  • 7g easy bake yeast
  • 100g Comté cheese, grated
  • 1 bunch salad onions, finely chopped
  • sunflower oil, for greasing
  • 0.09 salter butter to serve, optional

Method

  1. In the bowl of a freestanding mixer fitted with a dough hook, combine the flour, sugar, salt and yeast. Gradually add 250ml warm water until you have a soft dough. Mix for 5 minutes until the dough is smooth. Add the cheese and salad onions, then continue to mix for another 2-3 minutes until well combined. (You can also knead this by hand but it will get quite sticky when you add the cheese.)

  2. Grease a large bowl, then transfer the dough to it. Cover and set aside in a warm place for a couple of hours, until doubled in size. Meanwhile, grease a 900g loaf tin and line it with baking parchment, ensuring there are no gaps.

  3. Once the dough has risen, tip it onto a lightly floured surface; knead briefly. Fold and roll into a log, then transfer it to the prepared tin, seam-side down. Leave in a warm place for 30-40 minutes, until risen just above the tin edge. Preheat the oven to 220ºC, gas mark 7.

  4. Bake the loaf for 35-40 minutes until deep golden. Let it rest in the tin for 2 minutes, then transfer to a wire rack until cooled down. Serve warm with some butter, if liked. Per serving (for 8, with butter)

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,284kJ/ 306kcals

Fat

12g

Saturated Fat

7.3g

Carbohydrates

37g

Sugars

1.3g

Fibre

2g

Protein

10g

Salt

0.9g

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