This is super easy to make and makes the whole house smell delicious. This is a perfect side or appetizer.
- 1 tablespoon oil
- 5 small brown onions, peeled and halved
- 8 rashers streaky bacon, trimmed
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 cup (8 1/2 fl oz) lukewarm milk
- 2 1/2 cups plain (all-purpose) flour
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 100g (3 1/2 oz) sliced cheddar
Preheat the oven to 180C (355F). Heat a large non-stick frying pan over medium heat. Add oil, onions and bacon and cook for 6-8 minutes or until the onions are golden. Set aside.
Place the yeast, sugar and lukewarm milk in a bowl and mix to combine. Set aside for 5 minutes or until bubbles appear on the surface.
Place the flour, salt, olive oil and yeast mixture in a bowl and mix until the dough forms. Knead on a lightly floured surface for 5 minutes or until smooth and elastic, adding a little extra flour to the dough if it becomes sticky. Place the dough in a bowl, cover loosely with plastic wrap and set aside for 20 minutes or until doubled in size. Place dough on a lightly floured surface and gently knead in half the bacon, onions and cheese. Transfer to a lightly greased 22 x 9cm (8 1/2 x 3 1/2 in) loaf tin and top with remaining bacon, onions and cheese. Bake for 35 minutes or until golden and bread is cooked through. Serves 4