This looks a little bit fancy, but it really is very easy to make once you have mastered the art of basic bread dough. It is lovely served warm, but is just as nice eaten cold the next day. Great to have as a side with BBQ meats or it would also be perfect to enjoy with a ploughman’s style platter. The cheese and onion flavours would be a great match with a plate of cold meats, cheese and pickles.
Prepare one batch of my Basic Bread Dough (you can find the recipe and instructions here)
After the first rise, roll the dough into a large rectangle, and spread with onion relish, or caramilsed onion. I have a recipe for onion and red wine jam here, which is what I used.
Top the onion with a layer of grated cheese, and some chopped ham if you like. This is optional. At Christmas time I made this and used some leftover leg ham – which was very tasty.
Once you have the fillings all added, roll the rectangle up into a big sausage shape. Roll from the long edge into a snail. Then simply join the open ends together (squish and pinch them to make a join) and create a large ring shape.
Transfer to a baking tray lined with paper and let sit for a second rise. Allow about an hour.
After the second rise cook the bread in a hot oven (200 degrees – ensure it is pre-heated).
It will take about 15-20 minutes to cook, once it is golden in colour and sounds hollow to tap, it is done.
Let cool and slice into wedges and enjoy.
If onion is not your thing, or you don’t have any onion relish or jam, feel free to experiment with other savoury flavours, chutney or fruit relish would be nice too.