Cheese & onion bread
Ingredients
- 500 g half-white flour
- 0.75 tbsp salt
- 3 dl lukewarm water
- 1 tsp sugar
- 0.5 cube yeast
- 2 dl red wine vinegar
- 300 g onions
- 1 tbsp sugar
- 6 sprigs rosemary
- 2 tbsp olive oil
- 200 g Graubünden mountain cheese
- 6 sprigs sage
Total time: 3hr 25m
Preparation Time: 60m
Servings
For
4 people
Nutritional Information
Contains 717 Kcal, 31g Protein, 92g Carbohydrates, 23g Fat
Ingredients
- 500 g half-white flour
- 0.75 tbsp salt
- 3 dl lukewarm water
- 1 tsp sugar
- 0.5 cube yeast
- 2 dl red wine vinegar
- 300 g onions
- 1 tbsp sugar
- 6 sprigs rosemary
- 2 tbsp olive oil
- 200 g Graubünden mountain cheese
- 6 sprigs sage
Instructions
- Mix the flour, salt, sugar and crumbled yeast in a bowl. Add water, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
- Thinly slice the onions. Place the onions, vinegar and sugar in a pan and bring to the boil, simmer for approx. 20 mins., stirring occasionally until all the liquid has been absorbed.
- Cut the cheese into thin slices. Divide the dough in half. On a lightly floured surface, roll out the dough into two rectangles (each approx. 20 x 30 cm). Place one half on a baking tray lined with baking paper. Top with the onions and cheese. Place the second piece of dough on top and press down firmly. Cover and leave to rise for a further 30 mins. Using a knife, mark out 16 pieces (approx. 1 cm deep). Place the herbs in the incisions, drizzle with oil. Bake for approx. 25 mins. in the centre of an oven preheated to 220°C. Allow to cool a little on a rack. Serve with green salad.
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Tip:
Replace the mountain cheese with another semi-hard cheese.
