We are on holiday, so this weeks recipe is one of our evening meals, with the soup being kept as simple as possible.
Cheese n Onion Bread
serves 4
- 600g of strong bread flour
- 2½ tsps of fast acting yeast
- 300mls of lukewarm water
- 1tsp of salt
- 2tbls of oil, I use rapeseed or olive oil
- 100g of strong cheddar
- 1 medium onion diced
- Into a large bowl measure your flour, yeast and salt keeping those two ingredients separate
- Add the cheese and onion and gently mix through
- Create a well in the centre and add the oil and ¾ of the water
- Bring all the ingredients together adding more water if needed
- Turn out onto a floured surface and knead until the dough feels smooth and complient
- Put into a lightly oiled bowl, cover and leave somewhere warm to rise (prove) this will take between 1 hour and 1½
- Knock the bread back with your knuckles
- Turn out onto a tray and shape into a round, tucking the edges in as you go
- Set aside to rise again for around 1hr
- With a sharp knife score a cross in the top, sprinkle over some flour
- In a pre heated oven 220°C 400°F Gas mark 5/6 bake for 25mins
- Carefully remove and tap the bottom, your bread should sound hollow, cook for a further 5mins if required.
Lamb Broth
- 2-2½ pints of Lamb stock or other
- 1 packet of Scotty Brand Broth vegetable mix with Barley
- 1 leak sliced
- ½ cup of rice (optional)
- Salt and Pepper as required
- ½ tsp garlic granules
- 25g of butter
- In a large pan melt the butter
- Add the leak and saute for a few minutes
- Add the rest of the ingredients, bring to the boil and cook for approx 1½hrs
- Salt and pepper to taste