These days people are becoming familiar with so many different types of bread. And they are also baking their own. Our baking and dessert courses are very popular in the cookery school and people like to go home with bread they have baked themselves. This cheese and onion offering is one of the breads that we like to serve before the starters arrive in the restaurant. You can experiment with a lot of different toppings. Smoked bacon works well, as do carmelised red onions, or basil or sundried tomatoes. We use fresh yeast, but you have to buy it by the kilo so it is not suitable for home baking and the fast-action dried yeast works fine.