Cheesy onion pull-apart

This classic flavour combo gets a makeover

YIELDS 1 LOAF Combine ½ cup lukewarm milk, ½ cup plus 2 tbsp lukewarm water and 1 tsp caster sugar in a jug. Add 1½ tsp dried yeast and stir through. Allow mixture to bubble. Add 2 cups strong white bread flour,

1 cup wholemeal plain flour and 1 tsp sea salt to the bowl of a stand mixer. Slowly pour in yeast mixture and knead slowly using dough hook attachment until just combined. Add 2 tbsp butter and knead again. Turn off mixer. Allow dough to rest 5 mins. Knead 8-10 mins until dough is no longer sticky. Turn dough into an olive oil-covered mixing bowl. Cover and let sit 1½ hours until it’s doubled in size. Meanwhile, heat 1 tbsp unsalted butter in a frying pan. Add 3 thinly sliced brown onions and 3 thinly sliced red onions. Once they become transparent, add 1 tbsp brown sugar and 1 tbsp balsamic vinegar. Cook 6 mins until caramelised. Brush the inside of a bread loaf tin with melted butter. Punch down risen dough, turn it out on to a floured surface and roll into a rectangle shape. Spread ²⁄³ of the onions over the dough followed by 2½ tsp dried oregano, 40g grated gruyere cheese and 40g grated cheddar cheese. Slice dough up into squares. Place bread tin on its short side so it’s easier to fill. Add first square piece of pastry with onion filling facing inwards.

Add second layer of dough with filling facing down. Brush top side with melted butter. Repeat process until all pieces of dough have been stacked up. Turn the bread tin back down and gently rearrange pieces so they’re even in the tin. Brush top with melted butter. Sprinkle over remaining caramelised onions, dried oregano and grated cheese. Cover and allow to rest 30 mins. Remove cover and bake 40 mins in preheated oven at 220°C.