2 tablespoons chopped fresh dill or continental parsley
Freshly ground black pepper
60g goats cheese
1. Put the flours, 1 tablespoon Equal and yeast in a large bowl. Stir well. Add the milk and water and using a flat-bladed knife mix until almost comes together to form a dough. Use your hands to bring together to form a ball. Turn out onto a lightly floured surface and knead for 10-15 minutes or until the dough bounces back when touched lightly with a finger. Spray a large bowl with cooking spray. Place the dough in. Cover with plastic wrap and a clean tea towel. Put in a warm, draught-free place for 11/2-2 hours or until the dough doubles in size.
2. Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the onions and stir. Reduce heat to medium-low and cook, stirring often, for 10-15 minutes or until the onions soften. Add the extra 1/2 cup Equal and vinegar. Stir. Increase heat to medium and cook, stirring often, for 15 minutes or until the onions are very soft. Set aside to cool. Stir in the dill or parsley and pepper.
3. Use your fist to punch down the dough and turn out onto the floured surface. Divide into 3 even portions. Using a lightly floured rolling pin, roll each portion out to a 15 x 45cm rectangle shape. Divide the onion mixture between the rectangles, spreading lengthways down the centre of each. Sprinkle over the goats cheese. Fold the two sides of the dough into the middle and press to seal. Twist the three pieces of dough together into a plait.
4. Preheat oven to 190 C (fan-forced). Line a large baking tray with baking paper. Transfer the dough to the lined tray. Cover with a clean tea towel and place in a warm place for 30 minutes to rise. Spray dough with cooking spray and bake for 30-40 minutes or until dough is golden brown and cooked through, covering with foil if browning too much. Serve warm or at room temperature.
NUTRITION INFO PER SERVE: 710kJ, protein 6.3g, total fat 2.2g (sat. fat 0.9g), cholesterol 3mg, carbs 29g, fibre 3.7g, sodium 31.8mg. Carb exchanges: 2. GI estimate: medium.