Sticky Buns

Coming soon....

Sheep's Cheese Bread

The bread before going into the oven.

Ella- here is the proper recipe.

Sheep’s Cheese Bread


1 kg strong plain flour
30g fresh yeast or 1 tbsp dried yeast
250g feta or other sheep’s cheese (I add a little gruyere)
1 tsp sugar
½ litre tepid water
1 tsp salt
3 large onions
1 tbsp oil

Cream the yeast with the sugar and the tepid water. Leave the mixture in a warm place until it is foaming, about 15 minutes. Sift the flour and salt into a warmed mixing bowl and add the onions. Stir in the cheese and the yeast mixture and knead the dough thoroughly for about 10 minutes. Cover the bowl and leave the dough to rise in a warm place for about 1 ½ hours or until doubled in bulk.
Knock back the dough and knead it again for about 5 minutes, dusting it with flour if it sticks to your fingers. Shape the dough into an oval 30cm long (yeah right) and leave it to proof on a buttered baking sheet for about 30 minutes, or until it has doubled in bulk again. With a very sharp knife (or just a serrated one), make three shallow diagonal slashes in the top of the loaf. Brush the oil into the loaf, but do not brush it into the gnashes. (I do the oil first and then the gnashes, no problem). Bake in an oven preheated 180C ( 350F ) oven for 50 minutes to 1-hour until golden brown.

The Good Cook Breads; Time Life Books