How to Make Easy Tear and Share Cheese and Onion Bread
- 500g Carr’s strong white flour
- 1 Jar Tracklements onion marmalade
- 1 tbsp sugar
- 1 tsp salt
- 1 packet yeast
- 100g unsalted utter
- 250ml warm water
- 150g cheddar cheese, finely grated
In a large mixing bowl, combine the strong white flour, sugar, salt and yeast.
Make a well in the centre and pour in the melted butter and warm water. Bring everything together to form a dough.
Turn the dough out onto a lightly floured surface and knead for a few minutes until smooth and elastic.
Return the dough to the bowl, cover with a damp tea towel and leave to rise in a warm place for an hour.
Once the dough has risen, knock out the air and turn out on a lightly floured surface and roll into a rectangle.
Spread the onion marmalade evenly over the dough, top with the grated cheese and roll everything up.
Divide into eight equal portions and arrange in a lightly greased round tin or skillet pan, leaving space for growth.
Cover loosely with cling film and place in a warm place for 30–35 minutes to allow the dough to rise again.
Preheat the oven to 180C fan and bake the bread for 30–40 minutes until risen, golden and the onion marmalade is bubbling around the edge.
Allow to cool slightly before brushing with melted butter and topping with a light grating of cheese.
Serve and enjoy straight from the pan/tin.
