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93.3p/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.)
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.
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.
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)
Typical values per item when made using specific products in recipe
Energy | 1,284kJ/ 306kcals |
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Fat | 12g |
Saturated Fat | 7.3g |
Carbohydrates | 37g |
Sugars | 1.3g |
Fibre | 2g |
Protein | 10g |
Salt | 0.9g |
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