Seaneen's Sunnyside Kitchen

Serves 8

500 Grams Strong White (bread) Flour

1 Sachet dried yeast

350Mil Luke warm water

1 1/2 Tsp Salt

1 Onion (cut in half and finely sliced)

125 Grams Grated Cheese (I used 100 Grams of mature cheddar and 25 Grams of parmasan, but use any combination you have)

1 Tsp dried Thyme

Black pepper

1 Tsp Oil

• Stir the yeast into the luke warm water
• Add the salt and flour to a large bowl before pouring in the yeast mix and mixing well until it forms a dough
• If you have a mixer with a dough hook, mix for 5 minutes.  If you don’t, turn the dough onto a floured surface and knead for 10 minutes
• Transfer the dough back to a bowl that has been wiped with a little oil. Cover the bowl with a tea towel and and prove for 1 hour
• When the dough has proved, uncover and hit it a punch to knock out the air and then form it into a ball
• Turn onto a floured surface and with a rolling pin (or wine bottle if you don’t have one) roll out the dough into a rough rectangle 12cm x 24cm
• Sprinkle the surface with the grated cheese, finely sliced onion, thyme and black pepper
• Roll the dough into a sausage shape (using the long side of the dough)
• Cut the dough into 8 equal sized slices
• Line a spring form baking tin with parchment (scrunch the sheet up first, it makes it easier to spread out)
• Place the slices of dough into the tin in a circle, cover the tin with a tea towel and prove again for 15 minutes
• Preheat your oven to 200 degrees Celsius
• Bake the bread for 35-40 minutes until golden brown
• Serve while still warm (your kitchen will smell amazing)