Made with Allinson's white dough, our Goats Cheese and Caramelised Onion bread is packed with sophisticated flavours and ideal for bakers who have mastered this recipe and are looking to wow their family and friends.
We like to serve ours as a posh starter or sliced into squares to share when entertaining. Once you’re a fan, consider trying this loaf’s spicy cousin, Chilli Pepper and Feta Bread made with Allinson's wholemeal dough.
10 ingredients6 steps
Vegetarian
Method
Step 1
MIX
Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine ‘crumbs’ are left. Mix in the water with a cutlery knife.
Step 2
KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Step 3
RISE
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.
Step 4
SHAPE
Knock back the dough by gently kneading just 5 times to get the air out. Shape into a round on a flour dusted baking sheet. Scatter with the sliced onion, thyme and goat’s cheese. Push into the dough a little bit to stick.
Step 5
PROVE
Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C, gas mark 6).
Step 6
BAKE
Drizzle the toppings with the olive oil and bake for 30-35 minutes, until when you tap the base of the loaf it sounds hollow. Cool on a wire rack.
Ingredients
MetricImperial
For the Dough
500gAllinson's Strong White Bread Flour
7gAllinson's Easy Bake Yeast
1 1/2 tspBillington's Unrefined Golden Caster Sugar
1 1/2 tspSalt
1 tbspButter (softened)
300mlWarm water
For the Topping
1Red onion (small, thinly sliced)
1 tbspOlive oil
2 tspThyme (dried or a few sprigs)
7Goats' cheese slices (with rind)
Utensils
Large mixing bowl
Clean tea towel
2 Baker Ratings
Loved this recipe and would definitely make this bread again. The cheese and onion took the bread to another level. It can be eaten and enjoyed at any time. I would advise the placement of the cheese to the top of the bread as when it rises the cheese may end up around the sides, which then melt and dribbles off the bread whilst baking. I will try this recipe again but make individual bread rolls instead.
