Caramelised Onion Chutney and Feta Tear and Share Bread
This tear and share bread almost wasn’t a tear and share at all… Once I got my hands on it, it just became a tear, no sharing allowed! With a beautifully fluffy inside and a crispy, sweet, flavourful topping, this is a bread that you can’t say no to. It’s a dangerous thing, a loaf of bread that you can’t put down - but aren’t they the best kind?
Ingredients
500g strong plain Bread Flour
8g dried yeast
10g salt
1 tsp sugar
50g butter (melted)
190ml lukewarm water
100ml lukewarm milk
1 tbsp black onion seeds
1 tsp garlic powder
Ground black pepper to taste
4 tbsp caramelised onion chutney
100g feta
Method
Put the flour and salt in a bowl and mix. Add sugar, garlic powder, onion seeds and dried yeast - mix together with the flour. Add the melted butter, tepid water and milk - mix with your hand until all the flour is mixed in.
Tip the dough onto a lightly floured worktop and knead for about 5 minutes - until soft and pliable. Put the dough into a lightly oiled bowl and cover with cling film - leave to rise in a warm place for an hour or until doubled in size.
When the dough has risen, tip onto a lightly floured surface - gently pinch out the air and then roll into a rectangle approx 12 x 18 inches. Lift onto a baking tray lined with parchment.
Spread the caramelised onion chutney evenly over the top of the dough, try to cover right up to the edges.
Evenly sprinkle over the finely crumbled feta. Sprinkle with ground black pepper to taste.
With the shortest end facing you use a sharp knife to cut slits along both long edges all the way from top to bottom about 2 inches apart leaving a 3 inch strip down the centre of the dough (take care to cut up to the middle strip and not through it.)
Starting at the bottom take each strip and roll it up towards the centre of the dough - push it in place to slightly flatten it.
