Time for my second bake of Project BreadHead.
Here are the ingredients:
An onion, some butter, white bread flour, easy bake dried yeast, mustard powder, grated mature cheese, milk and water and some salt and pepper.
The recipe asks for unbleached white flour but I couldn’t find that anywhere convenient so I’ve used normal. For the yeast, you can use a sachet or the Dove’s Farm stuff. I used a sachet just because I have some lying around I want to get rid of. For the milk I had to improvise. I don’t drink milk, I use Soya milk but that’s generally rubbish for baking so I used a milk powder. I made up a mix of 300ml and used this. It’s got a lower viscosity than just milk so I assumed the mix replicated the watered down milk this recipe asked for.
First up, chop the onion pretty finely and saute in about half the melted butter:
Leave that to one side to cool. Sift the flour into a bowl and mix in the yeast, mustard, salt and pepper, three quarters of the cheese and the cooled onion. It gets a bit lumpy:
Make a well in the centre and pour in the milky mix. Stir to form a soft dough then turn out onto a floured surface for kneading. Knead for about 10 minutes. This is such a full and heavy mix and really takes some work but then as it starts to get more elasticy, it gets easier. Roll into a ball and place in an oiled bowl:
Leave to rise for an hour:
Turn it out onto a floured surface, knock it back and knead for a couple of minutes. Split into about 20 even pieces. I managed 16, could’ve gone smaller I suppose! Split in half and use one half to layer the bottom of the pan. Brush with some melted butter:
Add the other half and brush again:
Cover with cling film and leave to rise for 45 minutes:
Sprinkle the rest of the cheese on top:
Bake for 45 minutes on gas mark 5. I need a bigger tin, this exploded!
This is a really nice bread. It’s more like a massive cheese scone though. It goes well with soup, toasted or just with butter. Or if like me, you’ll spend hours just picking at it and eating it unspoiled!