Chive / Red Onion And Cheddar Bread

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Step 1

Chive. Divide into 6 even pieces and from into balls and rest for ten minutes. Roll out to aprox 8 inches in diameter and rest for 5 minutes Grease two 10 inch rings and layer the dough spreading a thin layer of mascapone between the dough firmly press down around the edges to ensure the bread seals. Dust heavily with flour and prove till aprox 4 inches high then bake at 200*C for 30 minutes, remove the rings half way through to colour the edges.

Step 2

Red Onion and Cheddar Bread. Divide into 50g pieces. Roll into a ball in a little olive oil and place onto a heavily floured tray and prove. Half way through prove turn the rolls over so now flour side up and prove till doubled bake in oven at 200*C for 15 minutes (tops should split open for rustic effect)