- Time 1 hr 45 mins
- Makes 12
- Difficulty Medium
- 500 g / 1 lb 2oz strong white bread flour
- 1 tsp salt
- 1 7 g / 1½ tsp sachet easy-blend dried yeast
- 2 tbsp rapeseed oil plus extra for brushing
- 300 ml / ½ pt tepid water
- 1 large onion, finely chopped
- 125 g / 4½ oz Barber’s 1833 Vintage Reserve Cheddar, finely grated
- In a large bowl, mix together the flour, salt, yeast, 1 tbsp oil and the water, to make a soft dough. You may need to add extra water. Turn out the dough onto a lightly floured surface and knead for 10 minutes. Return the dough to the cleaned out mixing bowl and cover with oiled Clingfilm. Leave to rise in a warm place for about 1 hour, or until doubled in size.
- Meanwhile, heat the remaining oil in a frying pan and cook the onion gently, for about 10 minutes, until soft but not coloured. Leave to cool.
- Heat the oven to 220C/Gas 7. Line a shallow baking tin, about 30x20 cm, with baking parchment. On a floured surface, roll out the dough to a rectangle 40x30 cm. Spread the onion evenly over the surface then top with most of the grated cheese, leaving some to scatter over the top.
- Starting at a narrow end, roll up the dough, Swiss roll fashion. Cut the roll into 12 slices, then place the slices in the tin, in 4 rows of 3 swirl shapes. Brush the top with a little oil and scatter the remaining cheese over the top.
- Bake in the oven for 20-25 minutes until golden, then leave in the tin to cool. Separate into rolls to serve.