Bread and Better

Bread and Better

Tuesday, 12 May 2015

Cider, Cheese and Onion Tear and Share


This loaf is the perfect accompinement to any soup or pasta dish. The cider adds a tartness which balances out the rich, creamy cheddar.


For the loaf: 400g strong white flour
                    100g rye flour
                    7g dried yeast
                    2 teaspoons of salt
                    350ml of cider

For the filling: 1 red onion (finely chopped)
                       2 tablespoons of english mustard
                       100g mature cheddar cheese


Place both the flours in a bowl and rub in the yeast with your fingertips. Add the salt along with the cider and knead for around 5 minutes, until you have a smooth dough. Cover with a tea towel (or some cling film) and leave to rise for around an hour, or until it has almost doubled in size.
   In the mean time, soften the onions in a pan on a low heat and the set aside to cool. Grate the cheese.
When the dough has risen, roll it into a long rectangle. Spread on the mustard and the sprinkle on the onions and most of the grated cheese. Roll the dough into a sausage shape and cut in to 10 (or so) pieces. Oil a baking tray (or a 20cm cake tin, like I used) and arrange the rolls into any shape you desire, making sure you leave a slight gap in-between each one. Leave to prove again, for around 20 minutes, or until they have risen slightly. Pre-heat the oven to 200 degrees c.
    When the rolls have risen, sprinkle with the remaining cheese and bake for around 20 minutes, or until golden on top.
                   

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