MAKING BY HAND
Finely chop the onion and fry in 1 tablespoon of olive oil until golden brown.
When onions have cooled, add mixture together with mustard powder, grated cheese and olive oil to the bread mix following the instructions on the pack using 300ml of warm water.
Divide the dough into 3 pieces and mould into balls.
Rest for 5 minutes.
Mould each piece into a 30cm (12″) string and form a 3-piece plait.
Place on a greased baking tray and prove in a warm place for 25-30 minutes or until doubled in size.
Sprinkle with remaining grated cheese.
Bake in a preheated oven at 230°C (450°F) gas mark 8 for 25-30 minutes or until golden brown.
This recipe dates back to 2001 and was so successful that we now do our own Wright’s Cheese & Onion mix. Try this if you want a more authentic or rustic idea.
“hi just a thankyou! I have bought your bread mixes for several years however this weekend i added garlic oil and fresh rosemary from the garden to your ciabatta bread mix and the results were just to 'die for' ! seriously a beautifully subtle taste and the best i've ever made! Thanks to you. ”
Paul Cherry
This recipe dates back to 2001 and was so successful that we now do our own Wright's Cheese & Onion mix. Try this if you want a more authentic or rustic idea.