Cheesy salad onion loaf

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)