Using Strong Flour in cakes

[Hilary B]

tee hee, try this! ordinary white bread dough 1lb lump out of the mixer, on floured surface, roll out one way, long, 14"x6" spread with as much branston as you dare, sprinkle with grated cheese, roll up place on baking sheet, egg wash and slash diagonaly not too deep, prove and bake @ 400f til golden as they say or when the bottom sounds hollow when knocked(do not test early it will stick to you), alternatively diced peppers, cheese and onion/pickled onion, herbs, cajun spice, ground black pepper the list is endless only limited by your imagination and your courage.

I don't like branston type pickles, but I've been making cheese-and-onion bread for years now.
I layer-and-fold it, like making flaky pastry, then roll up Swissroll style, let it rise, sprinkle a bit more grated cheese in top, bake like a normal loaf the same size, but a bit longer cooking time. My recipe uses bread dough made with ½lb flour, 1 small onion, about 4oz cheese (you can get away with less if it is strong). That takes 35 mins at gas 6
If you use red onion, it looks pretty as well.