Caramelised Onion & Cheddar Potato Bread

Method

1. 1. Grease and flour a 2lb loaf tin.
2. 2. To make the caramelised onions, heat the olive oil in a pan, add the onions and gently fry for 10–15 minutes until soft and caramelised. Remove to a plate and set aside to cool completely.
3. 3. Cook the potatoes until tender in salted water and drain, reserving 1-2 tablespoons of the cooking liquid. You can also use leftover mash here.
4. 4. Mash the potatoes very well or use a potato ricer, then cover and set aside.
5. 5. Sift the flour into a large mixing bowl with 1 teaspoon salt and rub in the butter. Make a well in the centre and add the sugar, yeast and the mashed potatoes, caramelised onions and two thirds of the cheese, mixing well.
6. 6. Warm the milk in a small saucepan over medium heat until it’s just warm- you should still be able to stick your finger into it without it scalding. Add the warm milk, 75ml water and reserved potato cooking liquid to the mixing bowl. Combine the wet and dry ingredients to bring together a rough dough and then tip onto a clean work surface. Knead very well until a smooth dough forms and it springs back when pressed.
7. 7. Shape into a ball and place into an oiled bowl. Cover and leave for an hour to double in size.
8. 8. Knock it back then divide the dough into three even sized pieces. Shape into balls and place into the prepared tin, cover and leave in a warm place for about an hour, until it has doubled in size.
9. 9. Before the hour is up, heat the oven to 220°C/425°F/Gas mark 7.
10. 10. Once risen, brush with a little milk, sprinkle with the remaining cheese and bake for 20-25 minutes until risen and golden brown.

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Ingredients

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You'll Need