Cheese & caramelised onion coburg Gar­lic & prosciutto plait

Easy Cook - - WEEKEND BREAD -

Makes 2 Prep 20 mins plus 2 hrs ris­ing Cook 30 mins 15p a wedge Per wedge 183 kcals, 5g fat, 2g sat. fat, 3g sugar

FLAVOUR­INGS 1 large onion, cut into thin wedges 1 tbsp olive oil 1 egg, beaten 50g ma­ture ched­dar, grated

Make a batch of brown dough, fol­low­ing the recipe to the end of step 3. Fry the onion in the olive oil un­til very lightly caramelised, then leave to cool. Cut the dough in half, shape into 2 balls, then cover with the glass bowl and leave for 15 mins.

Shape by flat­ten­ing each ball into an 18cm round, then put each one onto a large bak­ing tray lined with bak­ing parch­ment. Make 6 deep­ish cuts with a sharp knife to mark each round into 6 wedges. Cover with a clean tea towel, then leave for 40- 45 mins, or un­til dou­bled in size.

Fin­ish by brush­ing with beaten egg and scat­ter­ing over the onion and the grated cheese.

Bake as per step 5. If the onion is get­ting too brown, put a piece of bak­ing parch­ment over the top. Q Makes 2 Q Prep 20 mins plus 2 hrs ris­ing Q Cook 25 mins Q £1.25 a plait Q Per slice 81 kcals, 2g fat, 1g sat. fat, 1g sugar FLAVOUR­INGS

2 plump gar­lic cloves, crushed with 1/ 4 tsp salt 5 slices prosciutto, roughly chopped 1 egg, beaten

Make a batch of brown dough, mix­ing in the crushed gar­lic af­ter you rub in the but­ter. Fol­low the recipe to the end of step 3.

Shape by cut­ting the ball into 6 even pieces. Roll each with your hands into a 30-35cm sausage shape that is plump in the mid­dle and ta­pers off at each end. For each plait, lay 2 dough sausages in front of you like an X, then lay the other piece length­ways down the mid­dle of the X and scat­ter over a few slices of prosciutto. Start to plait from the cen­tre down, left over right, right over left, etc. When you reach the end, care­fully turn the plait over and com­plete the plait­ing, work­ing down from the cen­tre again. Press the ta­pered ends to­gether to seal, then lay each plait on a bak­ing sheet lined with bak­ing parch­ment. Tuck the rest of the prosciutto into the folds of each plait, cover with a clean, dry tea towel and leave for 40- 45 mins, or un­til dou­bled in size.

Fin­ish by brush­ing with beaten egg. Bake as per step 5 for about 25 mins.

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