Cooking Time: 1 hr +
Serves: 4   

Ingredients

FOR THE DOUGH MIX (You will need a bread maker for this recipe): 1 1/2 tablespoons of fast action dried yeast 4 1/2 tablespoons of olive oil 1 1/2 tablespoons salt 750g of strong white bread flour 440ml of warm water cling film, silicone paper or greaseproof paper and a large baking sheet extra virgin olive oil 2 egg yolks beaten FOR THE FILLING: 330g of strong cheddar cheese grated 75g of pine nuts plus extra to sprinkle over the finished bread 2 x 190g jars of Sacla' Sun-Dried Tomato Paste 4 onions peeled, thinly sliced 2 large cloves of garlic, peeled and crushed 50g of butter

Instructions

To make the sun-dried tomato and onion filling: Melt the butter in a non stick frying pan. Add the onions and garlic and cook gently for 30 minutes, stirring occasionally until the onions are soft and golden brown. Add the Sacla' Sun-Dried Tomato Paste and leave to cool. It is very important that the filling is completely cold before it goes into the dough. While the onions are gently cooking start the dough. Put all the dough ingredients in a bread maker and press the pizza / dough cycle. It will take about 45 minutes to reach the correct dough consistency. Place the dough on a floured surface and knead for four minutes. Using a rolling pin roll the dough out just like pastry (adding more flour when needed) to a square shape, 32cm square. Spread the tomato and onion mix over the dough and sprinkle with pine nuts and the cheese. Roll up the dough like a large sausage, pinching together the sides of the dough secure. Place one end of the 'sausage' on a lined baking sheet. Form a circle and push the outer end down into the top of the circle to form a twist. Cover with oiled cling film and leave to prove in a warm room for 30 minutes. Remove the cling film, brush the top and sides of the dough with beaten egg. Bake in the oven for 20 minutes, check to see if the bread is browning too quickly. If so, cover with silicone paper and continue to bake for another 20-30 minutes. The bread is ready if you hear a hollow sound when tapping on the base. If not, pop the bread back into the oven for another 5-10 minutes and check again. Always cool the bread on a wire rack. To serve: Re-warm the bread, if made earlier. Cover with aluminium foil and bake for 30 minutes at 200°C, fan 180°C, gas mark 6. The bread can be frozen for one month. Defrost and warm as above.