Well it’s been a while since we did anything bready, and I was in the mood for something a bit different to the regular old free-form loaf. How about a fortified bread, I pondered. Nah, still just a boring old loaf or bun. So I thought hey! What about something swirly and whirly? These cheddar and red onion bread swirls are a combination of a standard white bread dough, caramelized red onion and tangy cheddar, Swiss rolled and sliced to make Chelsea bun-esque buns that smell divine, taste better, and look even better!
As ever the kneading of the dough is a wonderful workout and my poor flabby arms are feeling a bit sorry for themselves, but no pain no gain and all that, and now after all the energy I’ve exerted I feel completely justified in stuffing my face with these lovely lovely swirls. If I manage to get at them before Mr BrightSpring scoffs the lot of course…
This recipe can work wonderfully with a variety of different fillings; how about sun-dried tomatoes and goats cheese, or pesto and olives? To be honest, you can chuck pretty much anything you like in there.
Cheddar and red onion bread swirls – Ingredients
For the dough:
- 500g / 4 cups strong white bread flour
- 7g / ¼ ounce sachet of easy-blend dried yeast
- 6 tbsp olive oil plus extra for brushing
- 300ml / 1 ¼ cups warm water
- 1 tsp salt
For the filling:
- 1 medium red onion
- 70g / 1 cup grated cheddar cheese
- 1 tbsp olive oil
Cheddar and red onion bread swirls – Directions
- Sieve the flour into a bowl with the salt and yeast, being careful to keep the salt and yeast apart. Gradually add the 6 tbsp of olive oil and water, bringing the ingredients together into a rough dough.
- Tip the dough out onto your BrightSpring silicone baking mat, and knead for around ten minutes. There is no need to flour the non-stick mat, but you may wish to lightly flour your hands to stop the dough sticking to you.
- Form the dough into a round and place back into the cleaned bowl. Cover with lightly oiled cling film and leave to rise for around one hour or until doubled in size. To tell when it is done, press the dough lightly with your finger. If it bounces back, leave for a little longer. If the dent remains, your dough is ready.
- Meanwhile, thinly slice the onion. Heat the remaining 1 tbsp of olive oil in a non-stick pan, before adding the onions. Cook over a medium heat until the onions are soft and slightly caramelized.
- Place your BrightSpring Silicone Baking Mat on a baking tray or cookie sheet. Pre-heat oven to 220⁰C / 430⁰F
- Turn the dough out onto a lightly floured surface, and gently roll out into a rectangle of about 30 x 40 cm or 11 ¾ x 15 ¾ inches. DO NOT DO THIS ON YOUR SILICONE BAKING MAT!! You will be cutting the dough, which cannot be done on a silicone baking mat.
- Sprinkle the grated cheese and onions over the dough. Roll the dough up like a Swiss roll, starting at a short end to give a sausage shape. Cut into 12 slices, and then place each slice onto your baking mat, four rolls by three, so they are just touching. Brush the rolls lightly with olive oil, and then cover loosely with cling film and leave to rise for 20 minutes.
- Cook for 20-25 minutes until lightly golden. If possible, enjoy your cheddar and red onion bread swirls while still warm.