A super easy bread to make. Looks fabulous!
And it’s best eaten on the day. If you have any left, wrap it and freeze it, then toast it.
The recipe will serve 10 and it’s from Good taste magazine.
4½ cups (675g) self-raising flour
1 tsp baking powder
1/2 tsp salt
1½ cups (375ml) milk, plus 2 tsp extra to glaze
100g mozzarella, cubed
80g vintage cheddar cheese, cubed
1/2 cup (40g) grated parmesan cheese
1 tbsp thyme leaves, plus 6 sprigs extra
1 red onion, thickly sliced
- Preheat oven to 210°C (190°C fan forced). Spray a 20cm round springform pan with cooking oil.
- Place flour, baking powder, salt and butter in a food processor. Process until mixture resembles fine breadcrumbs. Transfer to a large bowl. Whisk together egg and milk in a small bowl. Stir egg mixture, mozzarella, cheddar, parmesan and thyme leaves into flour mixture until it forms a sticky dough. Spread into prepared pan. Brush top with extra milk to glaze. Spray onion slices with cooking oil and press lightly into dough with thyme sprigs.
- Bake for 50-55 minutes, until golden brown and bread starts to come away from sides of pan. Cover with foil if top is browning too quickly. Transfer to a wire rack to cool. Slice and serve.
It took about 1h15 minutes to cook in my oven.