Cheese and Onion Bread

"This bread is a savory treat! I use my heavy-duty mixer and the sponge method. White whole wheat flour works well in this recipe, and the onions can be replaced with chives or scallions."
 
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photo by Pauline Quest-Sarker photo by Pauline Quest-Sarker
photo by Pauline Quest-Sarker
photo by tearbear photo by tearbear
Ready In:
3hrs 25mins
Ingredients:
8
Yields:
15 slices
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ingredients

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directions

  • Put 1 cup of the flour in your mixing bowl. Stir in the yeast, salt and sugar. Pour in the warm milk and mix well for three or four minutes on medium. Let stand for about 10 minutes until bubbly.
  • Add the egg, then the onion and cheese, then the rest of the flour until the dough holds together and is only a bit sticky. Cover with a damp towel and let it rise for an hour.
  • Shape your savory dough into a loaf or two small loaves and put into a loaf pan or on to a baking tray. Let it rise until double, about 45 minutes.
  • Bake at 350 for 25 to 35 minutes until the crust is golden and the bottom sounds hollow when you tap on it.

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Reviews

  1. Wonderful and tasty bread. Thank you so much for this recipe!
     
    • Review photo by tearbear
  2. Just tasted the warm bread. It was soft and cooked all the way through. I used old fashioned manual power, I.e. Hands to mix the dough. I used a red cheese with chillie and it smells and tastes very good. Being British I used ounces not cups, so my cup was 10 oz 30 in all
     
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Tweaks

  1. Sauteed the onions in butter and cooled off before incorporating into the dough
     

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