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Cheesy salad onion loaf

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.

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

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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


  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)


Typical values per item when made using specific products in recipe


1,284kJ/ 306kcals



Saturated Fat












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