Double Gloucester and Caramelised Onion Loaf
Working time: 40 minutes
Resting time: 4 hours
Baking time: 25 minutes
Makes 3 loaves
Ingredients:
For the ferment:
125g brown ale
5g yeast
125g wholemeal or strong white bread flour
For the dough:
50g Vegetable Oil for shallow frying
50g Lurpak® unsalted butter for shallow frying
2 onions
300g Double Gloucester
700g strong white bread flour
100g dark rye flour
1 tsp dried yeast or 10g fresh yeast
500g water
20g sea salt
Lurpak® Slow Churned butter (for serving)
Method:
First make the ferment: Warm the ale, crumble in the yeast and stir in the flour. Leave at room temperature for two hours.
Peel and finely slice the onions and fry in about 100g of oil or 50g vegetable oil blended with 50g Lurpak® butter until crispy. If you don’t use sufficient oil they will catch and burn. Drain on some paper towel and blot until dry. Dice 200g of the Double Gloucester and grate the rest.
Pre-heat your oven to 250°C.
Make the dough by adding the remaining flour, yeast, water and salt to the ferment. Work the dough by stretching it and folding it over onto itself for about 10 minutes until soft and supple.
Do not add flour or oil to the work surface as it will alter the recipe quantities. Add the onions and the diced cheese to the dough. Rest for one hour
Divide the dough into three equal portions. Mould each one into a ball. Leave to prove for 60 minutes until it has nearly doubled in size.
Slash the top of the loaves with a sharp knife and sprinkle the remaining grated cheese on top. Place your loaves into the oven. Bake for five minutes then turn the oven down to 220°C and bake for a further 20 minutes until golden brown.
Leave to cool before slicing and spreading generously with butter.
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