- 1kg white bread flour
- 10g packet instant yeast
- 2 tbsp sugar
- 2 tsp salt
- 100ml olive oil
- 525 ml warm water
- 4 tbsp olive oil
- 6 red onions, sliced
- Pinch Salt
- 125ml Clover Krush grape juice
- 2 tbsp brown sugar
- 2 tbsp chopped fresh thyme
- 2 tsp chopped fresh oregano
- 125g mature cheddar, grated (or any cheese of your liking)
- 2 tbsp melted butter
PreparationMix together flour, yeast, sugar and salt.
Mix in the olive oil, then add enough water to form a soft dough.
Knead until the dough is smooth and elastic (about 10 minutes by hand or 5 minutes if using a machine).
Cover and leave to rise in a warm place until doubled in size.
Heat oil, then add onions and salt then fry gently until softened and a light golden brown.
Add grape juice, sugar, thyme and oregano then simmer until the liquid completely reduces and the onions become sticky and dark – leave to cool completely.
Knock down the bread dough then roll out into a large rectangle.
Spread the cooled onions onto the dough, then sprinkle on the cheese.
Roll the dough to encase the filling and form a spiraled sausage shape, stretch the dough to make a long thin dough roll.
Cut the roll in half lengthways, leaving the one end intact, making the shape of a V.
Roll each of the arms of the “V” inwards to form a heart shape.
Cover and leave to dough to rise again until doubled.
Brush the dough with the melted butter then bake in a pre-heated 180C oven until the dough is golden and cooked through – the bread loaf should sound hollow when tapped.