The recipe for this Cheese and Onion Tray Bread comes from this year’s Donna Hay Fast Issue. It looked so good and the fact that it did not take a massive effort to make immediately appealed to me so I had to try it. I also love the fact that the tray bread allows you to get creative with all kinds of fillings. And to make it even more tempting, I have thought of an even quicker way to get the bread made.
In the original recipe the dough isn’t kneaded but I kneaded the bread for another 5 minutes or so after it was mixed until I had a smooth dough. I did not have enough white cake flour so made a mix of white and wholewheat flour which was delicious and I have written the recipe like that but feel free to only use white flour (cake flour is absolutely fine). The 375ml water is an indication of how much water you would need since flour take up different quantities of water depending on the brand and where you are etc. I suggest to start with about 300ml of the 375ml and add more water until you have a dough that is not dry or sticky.
This is a great tray bread to put in the middle of the table so everyone can tear off a piece. Serve it at a braai (barbecue) in stead of the usual garlic bread (think of it as giant braaibroodjie) but it will be as good as a soup or stew. The bread is delicious and very moreish. The onions are sweet, the cheese rich and salty within the soft dough of the bread.
The filling options are really endless. Reduce the onions and add some crispy fried bacon or chorizo. Add a lot more garlic and chopped fresh parsley for a full on garlic tray bread. Or add grated mozzarella for a oozy stringy cheese version. And if you want to simplify things even more, go to your favourite bakery and ask them for some dough that you can take home, then shape, fill, slice and bake. Enjoy!
**GIVEAWAY** Two subscribers will each receive 2 bottles of Baleia Extra Virgin Olive Oil. All you need to do is make sure you are a subscriber to the blog (the option to subscribe is to the right of this recipe) and tell me when the first Baleia Extra Virgin Olive Oil was pressed and bottled by leaving a comment below before the 25th of August 2017. *The giveaway is only open to readers based in South Africa*
We’ve changed the date of our next Food Photography Workshop, it will now take place on Saturday the 21st of October 2017. Our goal for the day is to create a space where we all can play, learn from each other and have a lot of fun doing it. Come be inspired, get creative, get more comfortable with your camera and most importantly play. All the details can be found here and do let me know if you would like to join us for the day at the most beautiful location.
- 450g cake flour
- 110g whole wheat flour
- 2 tsp dried yeast
- 1 tbsp caster sugar
- 1½ tsp salt
- 300ml - 375ml lukewarm water
- 60ml Baleia Extra Virgin Olive Oil
- Baleia Extra Virgin Olive Oil for frying
- 3 fat cloves garlic, mashed
- 3 large onions, thinly sliced
- 1 tbsp caster sugar
- salt and freshly ground black pepper to season
- 125g grated Kasselshoop Cheddar Cheese
- milk for brushing
- Place the flour, yeast, sugar, salt, about 300ml of the water and oil in a bowl and mix well to combine and a dough has formed. (Add more of the leftover water as needed)
- Mix with a dough hook or knead for another 5 minutes or so until the dough comes away cleanly from the sides of the bowl
- Cover with a damp tea towel and set aside in a warm place to rise until double in size (about an hour or so depending how warm it is)
- While the dough is rising, fry the garlic, onion, sugar and seasoning over a medium high heat until soft and golden brown – about 10 minutes or so
- Turn the dough out on a lightly floured surface and press into a 3cm thick rectangle
- Top with the onion mixture and grated cheese, fold the dough over like a book to enclose the filling and press the edges to secure the filling inside the dough
- Cut the dough into 7 equal portions and place cut side up on a well greased 20cm x 30cm baking tray
- Cover with a damp tea towel and set aside to rise again for 20 minutes
- While the dough is proving, preheat the oven to 200 degrees C
- Brush the proven dough with the milk and bake for 30 – 35 minutes until brown and cooked through and serve while warm
I am proud to be associated with Baleia Extra Virgin Olive Oil and Kasselshoop Cheese and use it whenever a recipe allows. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples. Kasselshoop’s traditional cheese is produced on the Kasselman family farm, Klein Soebattersvlakte. The farm is situated on route to Stilbaai in the heart of “fynbos” country. Here, four generations of Kasselman’s have been breeding Jersey’s known for the rich and creamy milk they produce.
A few more of my favourite bread recipes :