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Cheese & Onion Boboli

  • BAKE: 30m
  • SERVES: 12

METHOD

METHOD (Makes 1).

Fry the finely chopped onion in the vegetable oil until golden brown, leave to cool.
Add the cooled onion mix, mustard powder, butter and half the grated cheddar cheese to the bread mix. Make up using the instructions on the pack using 150ml of warm milk and 150ml of warm water.
Divide the dough into 16 equal pieces and mould round, rest for 10 minutes.
Mould 8 pieces of dough into the bottom of a 2lb bread tin and sprinkle with a layer of cheese. Mould a further 8 pieces and place on top of the first layer. Sprinkle with the rest of the cheese.
Cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 25-30 minutes or until doubled in size.

Remove the cover before baking.

Bake in a preheated oven at 230°C (450°F Gas Mark 8) for 25-30 minutes or until golden brown.
Remove from tin and put on a wire tray to cool

“Many thanks for the very helpful newsletters from you throughout the year and to wish you all a very happy New Year from our small team of breadmakers. ”

Pat, Dave, Joan, Ann, Val, Ivy and Bernard.

Deb's Tips

This winning combination of Cheese & Onion creates a delicious loaf or rolls and aromatherapy in your kitchen. Years after this recipe was devised, we created the Cheese & Onion bread mix itself.

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