Caramelised Onion, Rosemary & Cheddar Quick Bread

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Here’s to my third Great British Bake Off inspired challenge – Quick Bread! I have made quick breads in the past and just never really knew they were called quick breads. I understood them more as a ‘lazy bread’ because when I first started baking I saw ingredients such as yeast as ‘effort’ – something I would need to go out and buy and have a stock of in my so called ‘larder’.  A few years later I have plentiful amounts of yeast in my cupboard and see myself as a fundamentally lazy baker back then. Turns out I was lazy, rather than the bread. So! This is my take on the third challenge from GBBO – I got the basic bread recipe online and added my favourtire flavours as taken from John Whaite’s caramelised onion and rosemary fougasse recipe – (click here to see my bake of this) It was utterly scrummy taken straight from the oven and slathered with butter. It’s safe to say that the entire loaf had disappeared by lunchtime the next day!

I hope you enjoy and please tag me if you make any of my bakes 🙂

Happy Baking! x


  • 3 cups of strong bread flour
  • 4 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1 & 1/2 cups of milk
  • 1/4 cup melted margarine or olive oil
  • 1 white onion
  • 2 teaspoons of dried rosemary (or even better – fresh if you have it! Mine died in the garden a few weeks ago)
  • Cheddar (use as much as you like – I used a size about as big as a door wedge – specific as ever!)
  • 2 Tablespoons of brown sugar
  • 1 Tablespoon of balsamic vinegar


  1. Chop your onion into small pieces and fry off on a medium heat with some olive oil
  2. Add the brown sugar and vinegar and cook until translucent – around 10 minutes
  3. Mix together the dried ingredients
  4. Mix together the wet ingredients
  5. Add wet to dry including the herbs, onion mix and cheese
  6. Bake for 40 minutes in a 200C oven

Enjoy hot from the oven slathered in butter and in front of the telly – I would recommend something like University Challenge 🙂 x


Caramelised Onion & Rosemary Fougasse

This is another one of the lovely John Whaite’s recipes. They’re really easy to make and taste great. The recipe calls for white bread flour in the dough and wholemeal flour for dusting. But I did 400g of white bread flour and 100g of wholemeal to give them a bit more texture (that and I ran out of white bread flour! haha!) I tweeted my photo of this bake to John Whaite himself and he tweeted me back saying they look great! 🙂




  • 1 red onion
  • 1 tsp balsamic vinegar
  • 1 tsp caster sugar
  • 500g white bread flour
  • 10g salt
  • 7g (1 packet) dried yeast
  • 2-3 sprigs of rosemary
  • 350g tepid water
  • Wholemeal bread flour for dusting
  • Bottle filled with water for spraying


  1. Peel & finely slice the onion, fry the onion in the butter at a medium temperature and put a lid on for 15 mins. Then add the vinegar and sugar and cook for a further 5 mins uncovered.
  2. For the dough put the flour, salt and yeast in a bowl with the rosemary. Add the water in thirds and bring the dough together into a sticky mass.
  3. Tip out onto a surface and knead for 10 mins, then add the onions (once cooled) and knead for a few more mins. Place dough into a clean floured bowl, cover the top with cling film and leave until doubled in size (about 1 hour)
  4. Once proved, tip the dough out onto a surface and cut (with a dough scraper) into 4 quarters (it will look like fat pizza slices) and with each portion cut 6 slices in the middle of the dough.
  5. Prove for a further 30 minutes.
  6. Preheat the oven at 230C and once proved place the dough on baking sheets under greaseproof paper and cook for 12 – 15 minutes. Just before closing the oven door spray a few sprays of water into the oven as it will crisp up the outside of the bread.
  7. Enjoy! x