I’m not a big fan of bread as daft as that might sound, unless there’s a little something extra in it, chilli bread, olive bread, tomato bread……….. and so on. I bake bread a lot and this is one of my faves as I’m a huge lover of fried onions. This loaf for eaten in less that 2 hours, my dad wanted half and then my partner finished the rest.

17oz (500g) strong white bread flour

1 1/2oz (40g) butter (room temp)

2x 7g packets sachets fast-action dried yeast

2 tsp salt

10floz (300ml) tepid water (body temperature)

A little olive or sunflower oil

5 onions, chopped

1oz butter

Fry your onions first in the 1oz of butter (stirring constantly) for about 7-8 minutes or until nice and caramelised then set aside to cool.

Put the flour in a large mixing bowl with the butter and yeast at one side and the salt at the other or the salt will kill the yeast.

Add half of the water and mix using your finger tips, continue adding a little water at a time until you’ve picked up all the flour from the bowl (you might not need all the water, or you might need a little more) the dough wants to be soft but not sticky or soggy.

Tip out onto a lightly oiled surface and knead for 4-5 minutes (if at any point it becomes sticky then add a little flour to your hands).

Lightly oil a clean bowl and cover with a damp cloth then into a warm place to prove for 40-50 minutes or doubled in size. Now tip out onto a lightly floured surface and knock it back (knocking back removes any large air pockets that have formed and creates an even texture). This time place in a loaf tin or if making smaller buns then divide up and place on baking trays, cover again and prove for 40 minutes.

Place in a preheated oven at 200c (gas 7) for about 30 minutes (placing a baking tray with cold water in the bottom of the oven just before closing the door will create stream helping the bread form a crisp shiny coat).

The only cooking in the one is the onions and that’s frying so its a cooking free recipe.