- 4 1/2 cup (675g) self-raising flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 60 gram butter
- 1 egg
- 1 1/2 cup (375ml) milk, plus 2 tsp extra to glaze
- 100 gram mozzarella, cubed
- 80 gram vintage cheddar cheese, cubed
- 1/2 cup (40g) grated parmesan cheese
- 1 tablespoon thyme leaves, plus 6 sprigs extra
- 1 red onion, thickly sliced
- 1Preheat oven to 210C or 190C fan. Spray a 20cm round springform pan with cooking oil.
- 2Place flour, baking powder, salt and butter in a food processor. Process until mixture resembles fine breadcrumbs. Transfer to a large bowl. Whisk together egg and milk in a small bowl. Stir egg mixture, mozzarella, cheddar, parmesan and thyme leaves into flour mixture until it forms a sticky dough. Spread into prepared pan. Brush top with extra milk to glaze. Spray onion slices with cooking oil and press lightly into dough with thyme sprigs.
- 3Bake for 50-55 mins, until golden brown and bread starts to come away from sides of pan. Cover with foil if top is browning too quickly. Transfer to a wire rack to cool. Slice and serve.
Store in an airtight container lined with absorbent paper for up to 2 days. Refresh or reheat by wrapping loaf in foil and placing in a preheated 200C or 180C fan oven for 12-15 mins, until warmed through. To freeze, wrap loaf tightly in plastic wrap or a freezer bag, and freeze for up to 1 month. To reheat from frozen, remove plastic wrap, wrap loaf in foil and place in a preheated 200C or 180C fan oven for 30 - 35 mins, until warmed through.
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