Preparation info

  • Makes


    • Difficulty


Appears in

The Richard Corrigan Cookbook

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

I use plain flour to make this yeasted bread, which is unusual, as is the inclusion of bicarbonate of soda as well as yeast, but it works perfectly. The bread is quite heavy because of the cheese. It is good with smoked salmon or spread with cream cheese.


  • ½ small onion, peeled and finely chopped
  • 15 g unsalted butter
  • 570 g


Sweat the onion gently in the butter until soft but not browned. Remove from the heat and leave to cool slightly.

Sift the flour, bicarbonate of soda, sugar and salt into a bowl. Add the yeast and dill, and stir to incorporate evenly. Add the softened onion, cottage cheese, egg and enough warm water to bind to a dough (about 200