Cheese, Onion and Sage Loaf
Ingredients
- 1 tsp olive oil
- 1 onion, finely diced
- 200g self-raising flour
- 1 tsp baking powder
- ½ tsp mustard powder or mustard
- ¼ tsp smoked paprika
- 25g butter, cold and cubed
- 75g mature cheddar cheese, grated
- 1 tbsp fresh parsley, chopped (can use dried)
- 1 tbsp fresh sage, chopped (can use dried) (plus ½ tsp for top)
- 210g full-fat Greek yoghurt
- 2 eggs
Instructions
Preheat the oven to 200°C (fan 180°C) or Gas Mark 6. Line a loaf tin with parchment paper.
Heat the olive oil in a pan over a low–medium heat, add the diced onion and cook slowly for 10–12 minutes until soft, golden and caramelised. Allow to cool slightly.
In a large bowl, sift together the self-raising flour, baking powder, mustard powder, and smoked paprika.
Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
Stir in the onions, cheese (leave a little cheese for the top of the loaf), and herbs.
In another bowl, whisk together the Greek yoghurt and eggs, then gradually add to the dry ingredients. Mix until a soft dough forms.
Turn the dough onto a floured surface and lightly knead until you have a soft but not sticky consistency. If it’s a bit sticky, add a touch more flour.
Place the dough into the loaf tin and sprinkle the top with the remaining cheese and a sprinkle of sage.
Bake for 20-25 minutes or until golden and cooked through. Cooking time may vary due to different ovens. Check by inserting a skewer into the centre; if it comes out clean, it’s ready. If the top is browning too quickly, loosely cover with foil partway through baking.
Serve 1 or 2 slices for breakfast with fruit or additional vegetables. 1 slice could also be enjoyed as a snack.
Note - Can also be made individually in muffin cases.