Smoked Paprika, Onion & Feta Loaf

Ingredients

• Dough

  • 1 Tbsp sugar
  • 1 1/2 cups water (approx)
  • 2 tsp dried yeast
  • 2 1/2 cups high grade flour
  • 1/2 cup cornmeal or polenta
  • 1 tsp Gregg's Natural Sea Salt, freshly ground
  • 2 tsp Gregg's Smoked Paprika

• Filling

  • 1 Tbsp oil
  • 2 medium onions, sliced
  • 1 tsp Gregg's Smoked Paprika
  • 50g feta, crumbled

Method

Dissolve sugar in ½ cup lukewarm water. Sprinkle on the yeast and set aside for 5 minutes or until frothy.

Make a well in the flour and cornmeal, add the yeast mix, salt, Gregg's Smoked Paprika and enough of the remaining water to make a smooth dough. Knead dough for 5-10 minutes or until smooth and glossy.  Place in a lightly oiled bowl, covered with oiled plastic wrap, and leave in a warm place until doubled in size (approx. 60 minutes).

While dough is rising make filling; In a frying pan, heat oil and add onions. Cook while stirring on a medium heat for 10 minutes or until just starting to change colour. Remove from heat and stir in the Gregg's Smoked Paprika. Cool slightly before crumbling in the feta and set aside.

Punch dough back to release large air bubbles and on a lightly floured board roll into a rectangle about 30 x 25 cm.

Place filling on one half of the dough leaving about 2cm from the edges. Fold dough over and press joins together.

Gently lift onto a greased baking tray and cover with oiled plastic wrap and leave in a warm place until doubled in size (approx. 60 minutes).

Preheat oven to 210°C.

With a sharp knife make 5 slashes through to filling before placing in oven for 10-15 minutes or until it sounds hollow when tapped.