Based on Sandwich Bread recipe, with additions from Rachel Jones and her bread maker book Cheese & Onion bread recipe.

Ingredients

• 500g strong white bread flour
• 1 x 7g sachet Alinson’s easy bake yeast
• 2 tsp caster sugar
• 2 tsp fine sea salt
• 2 Tbsp onion granules
• 65ml plain yoghurt
• 60ml milk
• 52g (1 cup) grated mature cheddar
• 30g (1/4 cup) very finely chopped onion
• 150ml cold water
• 100ml boiling water
• vegetable oil for kneading

Method

1. Mix the flour, yeast, sugar, salt and onion granules in a large bowl.
2. Mix the yoghurt, milk, cheese, onion and water in a measuring jug.
3. Pour the wet ingredients into the bowl of dry ingredients.
4. Mix with a large spoon and then your hands into a ball of dough.
5. Repeat three times:
   1. Cover with cling film and leave for 10 minutes;
   2. Gently knead the dough on an oiled surface for 10 seconds;
   3. Return the dough to the bowl.
6. Leave for an hour.
7. Butter the base and sides of traditional 2lb loaf tin and line the base with baking paper.
8. Pat out the dough to about 2cm thick, roll it up tightly like a scroll and squish it seam-edge down into the tin.
9. Place in the oven on proving mode and leave to rise for 45 minutes.
10. Turn the oven to bread baking mode (200C), and dust the top with flour.
11. Bake for 45 minutes.
12. Take the bread out of the tin, and place on a wire rack to cool.