1. Sieve flour, salt, sugar and dried yeast into a large bowl. Add the olive oil to the warm water and mix this into the flour and form a dough. Knead until shiny. This bread does not require a lot of kneading (contrary to popular belief). 2. Put the dough in a lightly oil bowl, and cover with a clean tea towel. Put the dough in a warm place to rise until it has doubled in bulk - approximately 40 - 60 minutes. 3. When the dough has risen, divide into two halves. To one half add 85g of grated cheddar cheese and one medium sized onion, finely chopped. Mix well into the dough and shape into an oval. 4. To the other half of the dough add 1 tablespoon of parsley, 1 tablespoon of rosemary and 1 tablespoon of thyme. Top both loaves with finely sliced onion and sprinkle with sea salt. 5. Leave the two loaves to rise for a further 40 minutes. Meanwhile preheat the oven to Gas Mark 8 / 220?c / 450F. When dough has risen, place each loaf on a greased baking tray. Bake for 10 minutes then spray with water, and bake for a further 20 - 25 minutes until golden brown. 6. Remove from the oven and cool on wire racks, serve warm or cold NOTES : Chef:Jean Davies
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|Serving Size: 1 Serving (814g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 512 (17%)|
|Amt Per Serving||% DV|
|Total Fat 56.9g||76 %|
|Saturated Fat 22.1g||110 %|
|Monounsaturated Fat 21.5g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 89.2mg||27 %|
|Sodium 547mg||19 %|
|Potassium 910.1mg||24 %|
|Total Carbohydrate 523.4g||154 %|
|Dietary Fiber 19.4g||78 %|
|Sugars, other 504.1g|
|Protein 103.3g||148 %|
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Calories per serving: 3058
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