Cheese and Onion Bread

A quick and easy loaf that is almost a meal in its own right.

Recipe for Cheese and Onion Bread, contributed by Janey Macleod

This is one of my kids' all-time favorite lunches. Serve it from the oven with slices of cheddar cheese, and you've got a satisfying midday meal that three or four people will gobble up at one sitting. I've been told that it's also nice cold, but I've never had any around long enough to confirm that.

• 1 cup (3.5 oz, 100 g) grated cheese
• 4 spring onions or scallions, finely chopped
• 1 large potato, peeled and grated
• 1 cup (5 oz, 150 g) self-raising wholemeal flour (or all-purpose wholewheat flour with 1 tsp. of baking powder)
• 1 beaten egg
• Enough milk to make into a stiff dough (approx. 2 tbsp.)
• Salt and pepper to taste

Oven: Pre-heat to 375F (190C)

Mix all the ingredients together to make a stiff dough. Form into a ball. Place on an oiled baking tray and bake for 45 minutes. Leave to cool slightly before serving.

Recipe for Cheese and Onion Bread (March 2003)

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Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units.  Do not mix the units - use one or other system throughout the recipe. 
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons. 
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.

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