Sig's Very Strong Cheese and Onion Bread
Sig's Very Strong Cheese and Onion Bread

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sig's very strong cheese and onion bread. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Sig's Very Strong Cheese and Onion Bread is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Sig's Very Strong Cheese and Onion Bread is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook sig's very strong cheese and onion bread using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Sig's Very Strong Cheese and Onion Bread:
  1. Take 1 For the Cheddar bread
  2. Prepare 150 ml warm water
  3. Get 1/2 tsp dried yeast
  4. Prepare 1 pinch sugar
  5. Prepare 3/4 onion of choice, chopped finely
  6. Get 1 tbsp vegetable oil
  7. Make ready 225 grams strong white flour
  8. Get 1/2 tsp salt
  9. Take 1 pinch cayenne pepper
  10. Make ready 1/2 tsp English mustard powder
  11. Prepare 1 1/2 tbsp fresh mixed herbs or 1 tablespoon dried of your choice(I use wild garlic, marjoram, parsley,coriander)
  12. Take 50 grams grated seriously strong Cheddar if you can get it
  13. Get 1 I live about 15 miles away from where Cheddar cheese comes from. Cheddar is a beautiful little place in Somerset, England. The cheese has been made here since whenever
Steps to make Sig's Very Strong Cheese and Onion Bread:
  1. Put the water in a jug,add the dried yeast and the sugar. Mix well leave to stand in a warm place for about 10 minutes until it becomes slightly bubbly
  2. Heat oil in pan and soften the onions until they take on a good colour but are not fried or crisp
  3. Stir the flour into a clean bowl add salt, pepper and mustard powder, mix, add the chopped or dried herbs. Set aside one or two tablespoon of the grated cheese and add the rest to flour. Stir in. Make a well in the middle, add the yeast mixture and the onions. Gradually work into a soft dough with your hand, kneading it down. Add a little bit extra warm water if to dry.
  4. Knead on a floured surface for five minutes until smooth and elastic, put the dough into a clean bowl, cover with a slightly damp cloth and leave this to stand in a warm place to rise to double its size for about two hours.
  5. Slightly grease a baking sheet. Put the dough onto a lightly floured worksurface and knead just briefly. Roll into a foot long stick shape, put on top of the greased baking sheet and put some light diagonal cuts into top.
  6. Sprinkle with the leftover cheese and cover loosely with kitchen plastic wrap, put in a warm place to rise for thirty minutes. Preheat oven to 220C/425F. Remive kitchenwrap and bake for 25 minutes, Bread is ready baked when you knock or tap on it from underneath and it sounds hollow.

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