Cider, cheese and onion tear-and-share bread recipe for you to try (featured in the Guardian newspaper May 2015 and created by reader Alice Shields, Lytham St Annes, Lancashire). Obviously we recommend you use Dunkertons Cider in the recipe
This loaf is the perfect accompaniment to soup or pasta. The cider adds a tartness that balances out the rich, creamy cheddar.
For the dough
400g strong white flour
100g rye flour
7g dried yeast
2 tsp salt
350ml Dunkertons Organic cider
For the filling
1 red onion, finely chopped
2 tbsp English mustard
100g mature cheddar cheese, grated
1 Place both the flours in a bowl and rub in the yeast with your fingertips. Add the salt and the cider, then knead for 5-10 minutes, until you have a smooth dough. Cover with a tea towel or clingfilm and leave to rise for around 1 hour, or until it has almost doubled in size.
2 Meanwhile, soften the onions over a low heat, then set aside to cool.
3 When the dough has risen, roll it into a long rectangle. Spread on the mustard, then sprinkle with the onions and most of the grated cheese. Roll the dough into a sausage shape and cut into 10-12 pieces.
4 Transfer the rolls to an oiled baking tray, making sure you leave a slight gap between each one. Leave to prove again, for around 20 minutes, or until slightly risen.
5 Preheat the oven to 200C/400F/gas mark 6. When the rolls have risen, sprinkle with the remaining cheese and bake for around 20 minutes, or until golden on top.