Today I decided on a slight departure from my usual baking. In the UK we can get some wonderful bread mixes to make loaves or rolls. These mixes are very simple to use and can go into a bread machine or just be mixed by hand. In most cases it is as simple as adding water to the mix and then kneading and letting it rise before baking.
For this cheese and onion loaf, which is Wright’s Cheese & Onion Bread Mix the whole thing can be completed in 90 minutes, which is very fast indeed for bread. The results are great too, as is the case with most of the mixes I have tried from various sources. As I did mine by hand those are the instructions I give below. The dough doesn’t have to be a loaf, it can be divided into pieces to form rolls(but reduced baking time to 15 minutes).
- 500g Cheese & Onion Bread Mix
- 320g luke warm water
- In a large bowl put the bread mix and make a well in the centre.
- Add the lukewarm water.
- Mix together for 5 minutes, using a spoon or your hand, making sure all is combined.
- Flour the worksurface and tip the dough out onto it.. Leave for 5 minutes
- Knead the dough for 2 minutes, using more flour on the surface if still sticky.
- Form into a ball
- Leave for a further five minutes.
- Form the ball of dough into the shape you want, either to go in a 2lb loaf tin or to bake in a round on baking tray.
- Cover with a tea towel, or clingfilm, and leave to rest for 30 to 40 minutes, until doubled in size.
- As the dough is proving preheat the oven to 230C/210C Fan/410F.
- Bake in the oven for 30 minutes until the loaf sounds hollow when the underside is tapped.
- Turn out onto a wire rack and allow to cool completely.