Cheese and onion bread

If you have to follow a gluten- or wheat-free diet, there’s no need to miss out on your daily bread

Serves 4-6 ç


  • 300ml/½pt tepid water
  • 1 x 7g sachet dried yeast
  • 1 tbsp vegetable oil
  • 1 x 275g packet Mrs Crimble’s bread mix
  • 1 medium onion, peeled, finely chopped and lightly sautéed in a little oil or butter
  • 60g/2½oz mature Cheddar cheese, grated



Preheat the oven to 200°C, 400°F, Gas 6.

Pour the water into a bowl, add the yeast and oil and mix until the yeast has dissolved. Put the bread mix into a separate bowl then add the water, yeast and oil mix. Add the onion and cheese and mix well with a wooden spoon or electric hand whisk for 1-2 minutes until well combined. Spoon into a well-greased, non-stick 450g/1lb loaf tin and spread evenly.

Leave to prove in a warm, draught-free place for 30-45 minutes until doubled in size. Bake in the centre of the preheated oven for 25-30 minutes then leave to cool until cold before removing from the tin.

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