Two home made loafs/loaves (whatever) of bread for a quid.

OK, start off with a bread mix, Tesco's have a deal on at the moment which makes a bag of this stuff 65p, if you follow these simple guides, you will end up with two tasty loav..loafs ...whatever, of bread, the only other things you will need is a nonion, if you haven't go a nonion, an onion will do., and some cheese for the grating, I used cheddar this time, but parmesan is good as well. Prepare the bread as it says on the pack.
While it is doing its first proving, cut up an onion into tiny pieces, sauté until they start to soften, turn off the heat and leave to cool, grate enough cheese for about 3 slices of cheese on toast....ish.

After the first rising, divide the dough into two halves, roll the first half out flat and decorate with half of the grated cheese and cooked onion.
 

From the longest side, start rolling it up like a Swiss roll and place it in a large flat roasting tin, the kind you would roast spuds in.

and you should end up with something looking like a ..a er....loaf of bread. Drizzle olive oil on the top and I also drizzled a bit of yeast extract because around this time I heard that it makes your bread like Tiger Bread and produces nom nom noises when eaten

The other half of the dough should be rolled out the same as the first, but rather than rolling it up, sprinkle half of the leftover onion and cheese mixture around just the edge of the dough and fold it over like a stuff crust pizza. When you put it in the roasting tin, flip it over so the cheesy onion fold over, is underneath and put the last of the cheese and onion on the top, again use a roasting tin so as to get maximum raising during the second and last proving/raising stage.

raise the dough, covered in cling film, for 40 minutes in a top oven or grill area above the oven so its nice and warm, then bake for 30 minutes or, as they say, until Gorden Brown...no sorry, I mean golden brown, like that record by The Stranglers.

When you slice through it, this is what it should look like, swirls of cheese and onion. I'm going to have to stop typing for a minute and pop to the kitchen to see if the bread is still there and not been eaten...by mice....really big mice.

Raise and cook the other half in the same way and you should end up with a bread that looks like this and taste even better. the one thing about this type of bread though is to eat it quick before it goes off or something....that's what I said at the time  anyway.