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Smoked Cheese and Onion Bread

This is a variation on Richard Bertinet's Bacon and Red onion bread but uses smoked cheese (thus suitable for some vegetarians) and is fortified with sourdough batter. It makes lovely toast and would be great with a hearty soup.

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Ingredients

440g white flour

125g rye flour

390g water

125 g 100% hydrated sourdough batter (i.e. 50:50 flour water)

7g fresh yeast (or 3g dried)

10g salt

2 medium onions, finely sliced

200g smoked cheddar, coarsley grated

1 tbs olive oil

1 tbs balsamic vinegar

Method

1) Gently fry the onions in the olive oil until caramelised and slighly crispy.  Deglaze with the balsamic and cool.

2) Make the dough, with the flour, water, batter and yeast.

3) Knead for about 5 minutes.  Add salt and knead for a further 3 minutes.  Add the cheese and onion mixture and knead for a further 3 minutes, or so, until smooth.

4) Put in a bowl to prove and cover with a cloth.  Leave until doubled (or overnight in a fridge / cool place).

5) Divide into three 400-500g loaves and put into tins or proving baskets. Cover with a cloth

6) Allow to nearly double again (1-2 hours).

7) Preheat oven to hottest setting and put heavy baking sheets or a baking stone on the oven shelves.  Optionally, put a tin of water in the bottom of oven to create steam.

8) Turn loaves onto a peel (if using proving baskets). Slash tops of loaves and slides onto pre-heated baking sheets or stone.

9) Bake for 25-30 mins turning heat down to 200-220C after 10 mins.

Added by: CassyP


Tags: Bread White Rye Sourdough Cheese

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Smoked Cheese & Onion

Hi Cassy - your finished bread looks fabulous - just how it should do! What did it taste like? And what exactly is your sourdough batter - I assume this is a leavening that has been going for some time? I have not made many sourdough breads with different things added in; just experimented with fresh coriander, garlic and olive and sun-dried tomato. But given what these look like, I'll give this recipe a try because I keep a leavening 'live' all the time so it has to be used just about every day on various sourdough breads. Cheers Alex

Alex Grinsted 27 November 2014

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