Cheesy salad onion loaf

Name: Cheesy salad onion loaf
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 1
Ingredients: 400 g strong white bread flour; 1 tsp caster sugar; 1 tsp salt; 7 g easy bake yeast; 100 g Comté cheese, grated; 1 bunch salad onions, finely chopped; sunflower oil, for greasing; 0.09 salter butter to serve, optional

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.

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Makes1
CourseLunch
Prepare30 mins
Cook40 mins
Total time1 hr 10 mins
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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

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)

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