Combine the lukewarm milk, water and sugar in a jug. Add the dried yeast and stir through, set aside for 5-8 minutes while the mixture starts to bubble.
Using a stand mixer with the dough hook attached add the flours and salt.
Slowly pour the yeast mixture in and knead slowly until just combined, then add the butter and knead again. Turn off the mixer and let the dough rest for 5 minutes.
Knead for 8-10 minutes or until the dough is soft and silky and no longer sticky.
Turn the dough out into a mixing bowl coated in olive oil. Cover and let sit for 1 1/2 hours or until the dough has doubled in size.
Heat a heavy-based fry pan.
Add the butter and allow it to melt before adding the onions. Stir with a spatula while sweating the onions down.
Once the onions become transparent add the brown sugar and balsamic vinegar and stir through. Allow to cook further for 6-8 minutes. Once the onions and balsamic vinegar become caramelised and sticky remove from the heat.
Pre heat the oven to 220°C.
Brush the inside of a bread loaf tin with melted butter.
Punch down the risen dough, turn it out on to a lightly floured surface and roll it out into a rectangle shape.
Spread 2/3 of the caramelised onions out over the dough followed by 2/3 of the dried oregano and the grated cheese.
Slice the dough up into squares, place the bread tin on its short side so it’s easier to fill. Add the first square piece of pastry with the onion filling facing inwards. Add the 2nd layer of dough with the filling facing down, brush the top side with melted butter. Repeat the process until all the pieces of dough have been stacked up.
Turn the bread tin back down and gently rearrange the pieces so they’re even in the tin. Brush the top with the remaining melted butter.
Sprinkle over the remaining caramelised onions, dried oregano and grated cheese. Cover and allow to rest for 30 minutes.
Remove the cover and bake in the oven for 40 minutes. If the top starts to brown cover with tin foil.
Allow to cool on a cooling rack before serving.
Servings 0