ingredients
makes 2 sticks, each serving 4 - 6
1 1/4 cups warm water
1 tsp dried yeast
pinch of sugar
1 tbsp sunflower oil
1 red onion, finely chopped
4 cups strong white flour
1 tsp salt
1 tsp dry mustard
3 tbsp chopped fresh herbs, such as thyme, parsley, marjoram or sage
3/4 cup grated reduced fat Cheddar cheese
method
1. Put the water in a jug. Sprinkle the yeast on top. Add the sugar, mix well and leave for 10 minutes.
2. Heat the oil in a small frying pan and fry the onion until it is well coloured.
3. Stir the flour, salt and mustard into a mixing bowl, then add the herbs. Set aside 2 tbsp of the cheese. Stir the rest into the flour mixture and make a well in the centre. Add the yeast mixture with the fried onions and oil, then gradually incorporate the flour and mix to a soft dough, adding extra water if necessary.
4. Turn the dough on to a floured surface and knead for 5 minutes until smooth and elastic. Return to the clean bowl, cover with a damp dish towel and leave in a warm place to rise for about 2 hours until doubled in bulk. Lightly grease two baking sheets.
5. Turn the dough on to a floured surface, knead briefly, then divide the mixture in half and roll each piece into a 12 inch long stick. Place each stick on a baking sheet and make diagonal cuts along the top.
6. Sprinkle the sticks with the reserved cheese. Cover and leave for 30 minutes until well risen. Preheat the oven to 220°C/425°F. Bake the sticks for 25 minutes or until they sound hollow when tapped underneath.
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more information
Use an extra-strong cheese to give plenty of flavour without piling on the fat.
