Name: Three-cheese bread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 10
Ingredients: 4 1/2 cup (675g) self-raising flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 60 gram butter; 1 egg; 1 1/2 cup (375ml) milk, plus 2 tsp extra to glaze; 100 gram mozzarella, cubed; 80 gram vintage cheddar cheese, cubed; 1/2 cup (40g) grated parmesan cheese; 1 tablespoon thyme leaves, plus 6 sprigs extra; 1 red onion, thickly sliced

Ingredients

4 1/2 cup (675g) self-raising flour

1 teaspoon baking powder

1/2 teaspoon salt

60 gram butter

1 egg

1 1/2 cup (375ml) milk, plus 2 tsp extra to glaze

100 gram mozzarella, cubed

80 gram vintage cheddar cheese, cubed

1/2 cup (40g) grated parmesan cheese

1 tablespoon thyme leaves, plus 6 sprigs extra

1 red onion, thickly sliced

Method

1.Preheat oven to 210C or 190C fan. Spray a 20cm round springform pan with cooking oil.

2.Place flour, baking powder, salt and butter in a food processor. Process until mixture resembles fine breadcrumbs. Transfer to a large bowl. Whisk together egg and milk in a small bowl. Stir egg mixture, mozzarella, cheddar, parmesan and thyme leaves into flour mixture until it forms a sticky dough. Spread into prepared pan. Brush top with extra milk to glaze. Spray onion slices with cooking oil and press lightly into dough with thyme sprigs.

3.Bake for 50-55 mins, until golden brown and bread starts to come away from sides of pan. Cover with foil if top is browning too quickly. Transfer to a wire rack to cool. Slice and serve.

Store in an airtight container lined with absorbent paper for up to 2 days. Refresh or reheat by wrapping loaf in foil and placing in a preheated 200C or 180C fan oven for 12-15 mins, until warmed through. To freeze, wrap loaf tightly in plastic wrap or a freezer bag, and freeze for up to 1 month. To reheat from frozen, remove plastic wrap, wrap loaf in foil and place in a preheated 200C or 180C fan oven for 30 – 35 mins, until warmed through.
Note

Woman's Weekly Food

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