In your electric mixer fitted with a dough hook, combine the flour, sugar, salt and yeast. Gradually add the water until it forms a soft dough.
400 g Stong White Flour, 1 tsp Caster Sugar, 1 tsp Salt, 7 g Fast Action Yeast
Add the cheese and onion and continue to mix for 3 minutes.
100 g Extra Mature Cheddar, 3 Spring Onions
Grease a large bowl and add your dough. Cover with clingfilm and set aside for 2-3 hours or until it has doubled its size.
Grease and fully line your loaf tin with baking paper.
When your dough has doubled it's size tip out onto a floured surface, knock back and roll into a log tucking in at the ends and tranfer to your loaf tin.
Leave in a warm place for about 40 minuted or until it has risen just above the tin edge. Preheat oven to 200°c Fan oven, Gas mark 7.
Bake the loaf for 40 minutes until deep golden brown colour. Let it rest in the tin for 2 minutes then transfer to a wire rack to cool. Serve with butter.
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