1. Heat the oil in a pan over a medium heat then stir in the onions and 1 tbsp water. Cover with a piece of roughly scrunched baking parchment, place the lid on and turn the heat down low. Cook gently for 15-20 minutes, stirring until the onions have softened. Season well, then spoon into a bowl with any juices and set aside to cool. 2. Make the dough. Pour the milk into a pan and bring to the boil. Turn off the heat. Put the yeast and caster sugar into a bowl and pour over about 100ml of the warmed milk. Stir well and set aside for 5-10 minutes to allow the yeast to activate. Whisk the butter and salt into the remaining milk. 3. Sift the flour into a large bowl. Make a well in the centre and pour in the yeast mixture and then the milk mixture. Stir well with a table knife to make a rough dough, then transfer to a board and knead until smooth and sticky. Put into a clean bowl, cover and allow to rise for 30 minutes in a warm place. 4. Line a 32 x 22cm baking tin with baking parchment. Put the dough into the middle of the tin and punch the dough with your knuckles until it spreads over the base of the tin. Cover with the onion mixture and top with the cheese. Set aside and allow to prove for 30 minutes. Preheat the oven to 180°C (160°C fan oven) gas mark 4. 5. Bake the bread in the oven for 40-50 minutes until golden all over. Transfer to a wire rack and allow to cool until just warm, then serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
