Recipe by Chef Brian McDermott.
Cook Time: 60 minutes.
Prep Time: 20 minutes.
650g strong flour
7g instant yeast
85g Donegal Rapeseed Oil
450g warm water
50g cheddar cheese
½ onion, diced
Sieve the flour and yeast and mix together in a bowl.
Make a well in the centre of the flour mix and add the Donegal Rapeseed Oil plus warm water and mix dough until all ingredients are evenly distributed.
The dough should be smooth but a little sticky.
Flour the table really well and stretch dough to double the length in a clockwise turn. Return dough to the bowl and cover with cling film and allow the dough to ferment and double in size for 45-60 minutes in a warm part of the kitchen.
Fry ½ diced onion and add to dough with 50g grated cheese. Then turn out to the table again and knead until you have a smooth non-sticky dough, add more flour if required.
Split dough into three and flavour each to your choice. Shape and add to 1lb loaf tin and allow dough to double once more.
Bake in a preheated over at 200°C for 20 minutes.
Wrap bread in a clean dry tea towel to cool.