Sun-dried Tomato, Red Onion, and Gruyère Bread
For a ‘back to school’-themed lunch at work, I decided to put a twist on the classic cheese and pickle sandwich. Instead of making regular sandwiches, I incorporated the fillings into the bread itself, twisting them together to create a loaf packed with flavour. Every bite is different, making it perfect for lunch or a picnic. You can bake it in advance, slice it, and you’re good to go!
Makes 2 loaves
Hands-on Time 50 minutes
Proving Time +2 hours
Baking Time 30-35 minutes
Ingredients
500g strong white bread flour (plus extra for dusting)
2 tsp fast-action yeast
2½ tsp fine salt
45g unsalted butter (softened, divided)
325ml full-fat milk
Oil for greasing (e.g., sunflower or vegetable)
2 red onions
½ tsp caster sugar
50ml red wine vinegar
1 tsp Marmite
100g sun-dried tomatoes
1 tsp dried oregano
200g Gruyère (grated)
Equipment
Large bowl
Clingfilm
Knife
Chopping board
Frying pan
Spatula
Tin foil
Mini-blender or coffee grinder
Rolling pin
Ruler or measuring tape
Spoon
Baking sheet
Baking parchment
Wire rack
Method
1. Make the dough
Mix the flour, yeast, 2 tsp salt, and 30g butter in a large bowl. Gradually add the milk, mixing until a soft, sticky dough forms.
Knead on a floured surface for 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with oiled clingfilm, and let it prove for 1 hour or until doubled in size.
2. Prepare the fillings
Peel and finely slice the onions. Cook in 15g butter with ½ tsp salt for 5 minutes until softened. Add the sugar and vinegar, cover with foil, and sweat for 15 minutes. Stir in the Marmite and let cool.
Blend the sun-dried tomatoes and oregano into a thick paste.
3. Shape the loaves
Divide the dough in half. Roll each piece into a 30cm x 40cm rectangle.
Spread one rectangle with the onion mixture and half the cheese. Roll up tightly, seal the seam, and set aside.
Spread the second rectangle with the tomato paste and remaining cheese. Roll up tightly and seal the seam.
Slice both rolls in half lengthwise. Twist one onion half with one tomato half, pressing the ends together. Repeat with the remaining halves.
4. Prove and bake
Place the twisted loaves on a parchment-lined baking sheet. Cover loosely with oiled clingfilm and prove for 1 hour or until doubled in size.
Preheat the oven to 200°C/180°C (fan)/400°F/Gas Mark 6.
Bake for 30–35 minutes, covering with foil if the tops brown too quickly. The loaves are done when they sound hollow when tapped underneath.
Cool on a wire rack before serving.
Enjoy!
