Ploughman’s loaf recipe
 This delicious cheesy loaf is at its best spread thickly with butter still warm from the oven. 70g/2½oz whole rolled jumbo oats500g/1lb 2oz bread flour with malted grains85g/3oz rye flour1 tsp salt1 tsp sugar2 sachets fast action dried yeast500ml/18fl oz bitter4 tbsp vegetable oil150g/5½oz mature Cheddar, cut into 1cm/½in cubes4 onions, chopped 70g/2½oz whole rolled jumbo oats 500g/1lb 2oz bread flour with malted grains 85g/3oz rye flour 1 tsp salt 1 tsp sugar 2 sachets fast action dried yeast 500ml/18fl oz bitter 4 tbsp vegetable oil 150g/5½oz mature Cheddar, cut into 1cm/½in cubes 4 onions, chopped Method Place the rolled oats into a dry frying pan over medium heat and toast until lightly browned.Mix the dry ingredients, including the yeast, in a large bowl then add the beer and stir to combine.Turn the dough onto a floured work surface and knead for 10 minutes, using a scraper to lift and turn the dough.Roll the dough in a little of the oil and set it aside in a warm place until it has doubled in size.Heat the remaining oil in a frying pan and gently fry the onions until caramelised – this will take about 40 minutes. Set the onions aside to cool.When dough has risen, knock it back on a floured work surface and knead in the cooled onions and the cheese. Form the dough into a loaf shape, place it on a greased baking sheet and set aside for one hour to prove again.Preheat the oven to 180C/350F/Gas4. Dust the loaf with a little more flour, cut slashes in the top and bake for 40-50 minutes or until the bottom of the loaf sounds hollow when tapped. Place the rolled oats into a dry frying pan over medium heat and toast until lightly browned. Place the rolled oats into a dry frying pan over medium heat and toast until lightly browned. Mix the dry ingredients, including the yeast, in a large bowl then add the beer and stir to combine. Mix the dry ingredients, including the yeast, in a large bowl then add the beer and stir to combine. Turn the dough onto a floured work surface and knead for 10 minutes, using a scraper to lift and turn the dough. Turn the dough onto a floured work surface and knead for 10 minutes, using a scraper to lift and turn the dough. Roll the dough in a little of the oil and set it aside in a warm place until it has doubled in size. Roll the dough in a little of the oil and set it aside in a warm place until it has doubled in size. Heat the remaining oil in a frying pan and gently fry the onions until caramelised – this will take about 40 minutes. Set the onions aside to cool. Heat the remaining oil in a frying pan and gently fry the onions until caramelised – this will take about 40 minutes. Set the onions aside to cool. When dough has risen, knock it back on a floured work surface and knead in the cooled onions and the cheese. Form the dough into a loaf shape, place it on a greased baking sheet and set aside for one hour to prove again. When dough has risen, knock it back on a floured work surface and knead in the cooled onions and the cheese. Form the dough into a loaf shape, place it on a greased baking sheet and set aside for one hour to prove again. Preheat the oven to 180C/350F/Gas4. Dust the loaf with a little more flour, cut slashes in the top and bake for 40-50 minutes or until the bottom of the loaf sounds hollow when tapped. Preheat the oven to 180C/350F/Gas4. Dust the loaf with a little more flour, cut slashes in the top and bake for 40-50 minutes or until the bottom of the loaf sounds hollow when tapped.