Cheddar and Red Onion Flower Bread

Cheddar and Red Onion Flower Bread

Yield: 7 large rolls/buns

1 cup plus 2 tablespoons white bread flour

1 1/2 teaspoon yeast

1 teaspoon salt

2 tablespoons olive oil, plus extra for drizzling

1 3/8 cup of warm water

Half red onion, finely chopped
1/2 cup shredded Cheddar Cheese
Knob of butter for greasing baking dish

Directions:

In a large mixing bowl place the flour, and on one side place the salt and on the other side the salt.  Make a well in the center and for the water and olive oil.  Mix well with a spoon.  

Remove dough to a work surface and knead for 10 minutes or until smooth and elastic.  

Allow the dough to rise in a lightly greased covered container until doubled in size.  Sauté the onion strips 10 minutes or until tender.

Preheat the oven to 425F*.  Grease the bread form with butter.  

Weigh and divide the dough into 7 equal pieces.  Place 1 of 6 pieces piece in each oval petal of the Mason Cash baking dish.  With the remaining piece of dough roll to 1/4" thin, 1 1/2" wide strip.  Sprinkle 1/4 of the cheese and the onions on the dough and roll into a spiral.  Place in the center petal.  

Allow the dough to rise a second time.  The segments should now be touching each other.   Sprinkle the cheese on the outer petals. Place in the oven to bake for 15 to 20 minutes or until the bread sounds hollow when tapped.