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1
put the water in a jug,add the dried yeast and the sugar.
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2
Mix well leave to stand in a warm place for about 10 minutes until it becomes slightly bubbly
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3
Heat oil in pan and soften the onions until they take on a good colour but are not fried or crisp
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4
Stir the flour into a clean bowl add salt, pepper and mustard powder, mix, add the chopped or dried herbs.
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5
Set aside one or two tablespoon of the grated cheese and add the rest to flour.
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6
Stir in.
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7
Make a well in the middle, add the yeast mixture and the onions.
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8
Gradually work into a soft dough with your hand, kneading it down.
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9
Add a little bit extra warm water if to dry.
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10
Knead on a floured surface for five minutes until smooth and elastic , put the dough into a clean bowl, cover with a slightly damp cloth and leave this to stand in a warm place to rise to double its size for about two hours.
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11
Slightly grease a baking sheet.
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12
Put the dough onto a lightly floured worksurface and knead just briefly.
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13
Roll into a foot long stick shape, put on top of the greased baking sheet and put some light diagonal cuts into top.
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14
sprinkle with the leftover cheese and cover loosely with kitchen plastic wrap , put in a warm place to rise for thirty minutes.
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15
Preheat oven to 220C/425F.
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16
Remive kitchenwrap and bake for 25 minutes, Bread is ready baked when you knock or tap on it from underneath and it sounds hollow.
