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Red Onion and Strong Cheese Bread
Recipe created by Sophie Ashton, Furness College Student
- 1kg strong bread flour
- 625mlk just over pint of tepid water
- 30g dried fresh yeast
- 2 table spoon of fine sea salt
- 2tbsp sugar extra flour for dusting
- 100g grated strong cheese( such as mature cheddar)
- 1 Jar Hawkshead Relish Red Onion Marmalade
- Balsamic Vinegar/Olive oil
Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to slightly wet pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 minutes until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
Heat oven to 220oc / Fan oven 200oc / gas mark 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Add the grated cheese. Mould the dough into a rugby ball shape that will fit a large loaf tin and place in the tin.
Make five or six deep cuts in the top of the loaf and add a generous tablespoon of Red Onion Marmalade deep into the bread. Close the cuts up as best you can, then cover with a clean tea towel and leave to prove for 30 minutes. Dust the top of the loaf with a little flour. Bake the bread for 15 minutes, then reduce the heat to 190oc/fan oven 170oc/gas mark 5 and continue to bake for 30 minutes until the load sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.
Serve cut into generous chunks with bowls of balsamic vinegar and olive oil for dipping.
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