Cheese and onion baps

Versión Española

This recipe is not very difficult, but it requires a lot of time to allow dough to rise and some kneading skills (if you don't have a mixer with a dough hook, which is my case). The result are really tasty baps, suitable to make sandwiches or to eat as snacks.

Before we start:

• Difficulty: medium
  
• Preparation time: 30 min
• Cooking time: 7-15 min for baking + 2-2,5 hours for rising
  
• Cost: cheap
• Origin: International
  
• Recipe obtained from: Baking Bible, "Cheese baps with cheddar and onion"

Ingredients (makes 12):

650g unbleached white bread flour, plus extra for dusting
2 teaspoons sea salt
200g mature Cheddar cheese or raclette cheese, grated
40g onions, finely chopped
15g fresh yeast
200ml skimmed milk at room temperature, plus extra for dusting
200ml water at room temperature
Olive oil


Preparation:

• Mix in a large bowl the flour, salt, 150g cheese and onions. Make a well in the centre.
  
• In a small bowl, cream the yeast and the milk to a smooth liquid. Stir in the water, then pour into the well in the flour. Gradually work the flour into the liquid to make a soft but not sticky dough.
  
• Turn out the dough on to a floured work surface and knead for 10 minutes until it feels smooth and elastic.
  
• Put the dough into a lightly greased bowl (with the olive oil), turning it so the entire surface is lightly coated with oil.
  
• Cover with a damp tea towel and let rise until doubled size (it will take between 1'5 - 2 hours).
  
• Turn dough out onto a floured work surface and knead for a few seconds. Divide the dough into 12 equals parts and pat into ovals about 11x8x3 cm. Arrange well apart on two oven trays covered with baking parchment. Brush with milk, then sprinkle with remaining cheese.
  
• Let rise until doubled in size (about 30 minutes).
  
• Press a thumb into the middle of each bap, then bake in a preheated oven at 200ºC for 15 minutes until golden. Remove from the oven an transfer to wire rack to cool.
  

Comments:

Original recipe added 1 teaspoon mustard powder to the flour. As I don't like mustad, I didn't try it...