Cheese & caramelised onion coburg
This savoury cheese and onion bread is delicious served warm from the oven
Difficulty and servings
Makes 2
Preparation and cooking times
Prep 20 mins
Cook 30 mins
You'll have a baked loaf in 2 ½ - 3 hrs
- Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
- Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
- Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
- Fry the onion in the olive oil until very lightly caramelised, then leave to cool. Cut the dough in half and shape into 2 balls. Cover with the glass bowl and leave for 15 mins. Shape by flattening each ball into an 18cm round, put each on a large baking tray lined with baking parchment. Make 6 deepish cuts with a sharp knife to mark each round into 6 wedges. Cover with a clean tea towel. Leave for 40-45 mins, or until doubled in size. Finish by brushing with beaten egg, scatter over the onion, then the grated cheese.
- Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 30-35 mins or until golden. If the onion is getting too brown, lay a piece of parchment over the top. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.
Per serving
183 kcalories, protein 7g, carbohydrate 31g, fat 5 g, saturated fat 2g, fibre 2g, sugar 3g, salt 0.74 g
Recipe from Good Food magazine, September 2011.
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http://www.bbcgoodfood.com/recipes/1582673/
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Ingredients
FOR THE BROWN LOAF
- 400g malted grain brown bread flour , or wholemeal or granary bread flour
- 100g strong white bread flour
- 7g sachet easy-bake dried yeast (or 2 tsp Quick dried yeast)
- 1½ tsp salt
- 1 tbsp soft butter
FOR THE FLAVOURING
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Difficulty and servings
Makes 2
Preparation and cooking times
Prep 20 mins
Cook 30 mins
You'll have a baked loaf in 2 ½ - 3 hrsIngredients
FOR THE BROWN LOAF
- 400g malted grain brown bread flour , or wholemeal or granary bread flour
- 100g strong white bread flour
- 7g sachet easy-bake dried yeast (or 2 tsp Quick dried yeast)
- 1½ tsp salt
- 1 tbsp soft butter
FOR THE FLAVOURING
Per serving
183 kcalories, protein 7g, carbohydrate 31g, fat 5 g, saturated fat 2g, fibre 2g, sugar 3g, salt 0.74 g
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28 August 2011
Odelle rated and commented on this recipe
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