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Title: Neven Maguire's breaded heaven
It's possible to make tasty bread at home, writes Neven Maguire.
https://www.farmersjournal.ie/neven-maguires-breaded-heaven-157175
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Update Success !
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.
I know I often mention it but I cannot stress enough how important I think it is for children to learn to do some cooking. I gives them a much greater appreciation of food and taste and is a lifetime skill. Plus it is fun. Bread is a good one to start with. You might find time over what remains of the Easter holidays.
The cherry tomato, olive and foccacia bread will last for a day or two but you would need to put it under lock and key. Foccacia is a flat Italian bread with a high percentage of olive oil. I use the garlic or chili flavoured Donegal Rapeseed oil. If you are not a fan of oil, use goat’s cheese or onion marmalade. Donegal and Achill are two good brands of Irish sea salt.
Happy cooking!
Cheese and onion bread
Makes two loaves
675g (1½lb) strong white flour, plus extra for dusting
2 x 7g (¼oz) sachets fast-action dried yeast (about 1 tbsp in total)
1 tsp salt
About 450ml (¾ pint) hand-hot water
1 small egg, beaten
1 tbsp milk
100g (4oz) onion jam
100g (4oz) cheddar cheese, grated
Butter, to serve
Onion jam
25g (1oz) butter
2 red onions, thinly sliced
50g (2oz) light muscovado sugar
75ml (3fl oz) red wine
3 tbsp balsamic vinegar
1 tbsp dark soy sauce
Sea salt and freshly ground black pepper
Cherry tomato, olive and rosemary focaccia
Makes one large flat loaf
450g (1lb) strong white flour, plus extra for dusting
1 tsp fast-action dried yeast
1¼ tsp sea salt flakes
225ml (8fl oz) tepid water
6 tbsp garlic or chili flavoured Donegal Rapeseed oil, extra for greasing, drizzling
Small handful fresh tiny rosemary sprigs
15 oven-dried cherry tomatoes
50g (2oz) pitted black olives, roughly chopped handful fresh basil leaves
Oven-dried cherry tomatoes
Makes 20
10 cherry tomatoes, halved
4 tbsp Donegal Rapeseed oil
Good pinch chopped fresh thyme
Sea salt and freshly ground black pepper
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