Here’s a recipe from the One Mile Bakery for a wonderfully savoury bread. If you don’t have a bread tin don’t worry, simply shape the dough into a fat sausage shape and place on a greased baking sheet.
FOR THE ONIONS
- 1 large onion, finely sliced
- 1 tbsp oil
- ½ tsp salt
- ½ tsp sugar
- 1 tbsp balsamic vinegar, water or white wine
FOR THE BREAD
- 500g stoneground strong white bread flour, preferably organic
- 7g fast-action dried yeast
- 320g warm water
- 10g salt
- 30g fat (olive, sunflower or rapeseed oil, or melted hard fat such as butter or lard)
- 100g Perl Las or other mild blue cheese, crumbled
Begin by caramelising your onion. Fry it on a low-medium heat in the oil, adding the salt and sugar and stirring through. Cook for 30 minutes, stirring every 5-8 minutes, until browned, soft and sweet.
Remove to a plate to cool, and then deglaze the pan with vinegar, water or white wine for a minute, pouring any juices and scraps of onion on to the plate.
Put all the ingredients except the cheese and onions in a large bowl, mix until the ingredients come together and then tip on to an unfloured work surface.
Knead for 8 minutes, stretching the dough, then add the cheese and onions and knead for 2 minutes to mix. Put back in the bowl and cover with clingfilm. Leave aside for an hour-90mins.
Line a 25cm x 13cm deep baking tin with butter. Lightly flour your work surface and then tip the dough on to it. Using your fingertips, shape the dough into a rectangle the same length as the tin, pushing about half the air out of the risen dough as you do this. Roll the dough into a sausage shape, then place in the tin. Cover for another hour. Heat the oven to its hottest setting: 230-240C/450‑475F/gas mark 8 or 9.
After an hour, use a sharp knife to slash a line in the top of the loaf, spray it with a few splashes of water and place in oven. After 10 minutes turn the oven down to 220C/425F/gas mark 7 and bake for another 20 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.