zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Denhay Cheddar Bread with Red Onion and Rosemary

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Audio recipe
      Close

      Audio recipe

      Denhay Cheddar Bread with Red Onion and Rosemary

      Download the audio file.
    • Home
    • Recipes
    • d
    • Denhay Cheddar Bread with Red Onion and Rosemary

    Denhay Cheddar Bread with Red Onion and Rosemary

    A pack of bread mix topped with a few extra ingredients are all that’s needed to make this gorgeous loaf - ideal for lunch in the garden.

    • Preparation time: Prepare 15 mins, plus 30-40 minutes proving
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 35 to 40 minutes, plus 30-40 minutes proving 40 minutes

    Serves: 6

    Ingredients

    • 500g pack Wright’s Premium White Bread Mix
    • 125g Denhay West Country Farmhouse Cheddar, from the Deli Service Counter, grated
    • 1 red onion, finely sliced
    • 2 tsp dried rosemary
    • 1 tbsp extra virgin olive oil

    Method

    1. Place the bread mix in a bowl and add ¾ of the Cheddar cheese and 320ml warm water. Mix together with a round-bladed knife to form a dough. Place the dough on a floured surface and knead for 5 minutes until it is smooth and elastic.
    2. Transfer the dough to a floured baking tray measuring about 25cm x 35cm and stretch it gently to make a large oblong that almost covers the whole tray.
    3. Sprinkle the onion and remaining cheese over the top of the loaf, then add the rosemary. Cover with a clean, damp tea towel or some clingfilm and leave for 30-40 minutes to rise and double in size.
    4. Preheat the oven to 200°C, gas mark 6. Remove the tea towel or clingfilm, drizzle with the olive oil and bake for 20-25 minutes, until the bread is well risen, golden and the base sounds hollow when tapped with a finger.
    5. Serve warm torn into chunks, with some extra virgin avocado oil to dip. Eat with cold meats and pickles.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Vary the topping by adding some pitted olives, or use different types of cheese such as grated mozzarella.

    Drinks recommendation

    Somerset Cider would be a good match for the robust flavours of rosemary, onion and cheese.

    Comments

    Average user rating

    4 stars

    Glossary