Bread and Better

Bread and Better

Sunday, 23 March 2014

Lancashire Cheese, Onion and Rye Bread

There's nothing I love more in life than a good loaf of bread. Whenever we get a new loaf in at work my first thoughts are 'How can I make this?' and 'How can I make this even tastier'. So when we got a  light rye and cheese bread in a couple of weeks ago, I couldn't wait to get in the kitchen and come up with my own version.
   I had made a cheese and onion tear and share bread before and I thought these flavours would work well with the nuttiness of the rye. I think its good to take advantage of local produce, which is why I decided to go for Lancashire cheese. Its crumbly texture made grating easier too as it practically fell apart in my hands.

    Here is my recipe:

Rub 7g of dried yeast into a mixture of 300g of strong white flour and 200g of rye flour. Add a few pinches of salt, about 350ml of water (depending on your flour) and knead for around 10 minutes into a smooth dough. Leave to rise by half for about an hour (covered by some cling film, a tea towel or a shower cap).
    In the mean time, fry 2 onions until soft and set to one side to cool. Grate about 150g (to taste) of lancashire cheese and mix most of it into the cooled onion mixture (saving the rest for the top of the loaf).
   When the dough has risen, roll the dough out  into a large rectangle and then put the filling into the middle. Roll the dough into a sausage shape and then cut into 3 equal pieces. Roll each of the pieces into long sausage shapes and attach together at the top. Plait them together, tucking the end piece underneath. Leave the loaf to rise by half.
    When the loaf is ready to bake sprinkle the top with the remaining cheese.
    Bake at 200 degrees for about 20 minutes and then leave to cool.

    Tuck in.


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