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    Denhay Cheddar Bread with Red Onion and Rosemary

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      Denhay Cheddar Bread with Red Onion and Rosemary

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    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


    • 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


    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.

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    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.


    Average user rating

    4 stars