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Quick Cheese, Sage and Onion Bread

A community recipe by Community

Not tested or verified by Nigella.com

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Introduction

This is from Delia`s Christmas Book. It is easy as it does not require yeast or all that kneading

Ingredients

Serves: 6

Metric Cups

350 grams onions (finely chopped)
2 tablespoons olive oil
350 grams self-raising flour
2 teaspoons salt
2 teaspoons English mustard powder
24 sage leaves (fresh, snipped into thin strips)
110 grams mature cheddar
1 egg
5 tablespoons milk (approximately)

12 ounces onions (finely chopped)
2 tablespoons olive oil
12 ounces self-rising flour
2 teaspoons salt
2 teaspoons English mustard powder
24 sage leaves (fresh, snipped into thin strips)
4 ounces mature cheddar
1 egg
5 tablespoons milk (approximately)

Method

Quick Cheese, Sage and Onion Bread is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre heat oven to GM 5 ,190 c

Heat oil in frying pan and brown onions for 10 minutes. till tender and well tinged with brown at edges Leave onions to cool

Place flour, onions, salt, mustard grated cheese and Pre sage in large bowl and mix together.

In small bowl beat egg with milk and add enough of this mixture to the dry ingredients to make soft dough. Start this with palette knife then knead gently till dough is smooth.

Transfer to baking sheet and roll out gently to 20 cm round. Using sharp knife make deep cuts in the top of dough to form 12 wedges.

Brush with left over egg mixture and bake in centre for about 45 minutes till brown. Serve as fresh as possible but it will freeze and re heat.

Pre heat oven to GM 5 ,190 c

Heat oil in frying pan and brown onions for 10 minutes. till tender and well tinged with brown at edges Leave onions to cool

Place flour, onions, salt, mustard grated cheese and Pre sage in large bowl and mix together.

In small bowl beat egg with milk and add enough of this mixture to the dry ingredients to make soft dough. Start this with palette knife then knead gently till dough is smooth.

Transfer to baking sheet and roll out gently to 20 cm round. Using sharp knife make deep cuts in the top of dough to form 12 wedges.

Brush with left over egg mixture and bake in centre for about 45 minutes till brown. Serve as fresh as possible but it will freeze and re heat.

Tell us what you think

What 1 Other has said

I served this with soup for tea.... A nice flavor but maybe a little heavy, if I made it again I might use a quarter less cheese. I used dried whole sage leaves but mixed them with the onion mixture to moisten, worked well.

Posted by Maryapple on 6th October 2014

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