Cheese And Onion Bread

This Cheese And Onion Bread makes a delicious and easy-to-make tea time snack. Ideal for cheese and onion lovers!

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Cheese And Onion Bread

This cheesy onion bread is so simple but so delicious you’ll be making it time and time again. Yes, like most breads it can take a while to prepare thanks to the proofing time, but it’s not hard work, as in that you have to do…nothing, while it proofs.

For many years I didn’t have an electric mixer. These days I do but I made bread for ages without one and while it can be hard work on your hands, at the same time it’s quite relaxing.

You’ll find you get into a rhythm and you never know, you may start to prefer making bread dough by hand. In fact, if I’m making bread dough late at night I often do this by hand to stay quiet and not wake sleeping children :)

If you don’t have a loaf pan it’s well worth grabbing one. They’re pretty inexpensive and I’ve had all of mine for years.

This bread is the one most often asked for by the kids. We’re quite big bread fans in this house and while fresh bread is always good, if you have cheese loving kids like I do (and no, it’s not just the kids!) then do give this a go. This is a loaf you won’t regret making!

Ingredients

The ingredients list is simple.

Yeast

For bread making I buy the yeast that’s already dried rather than fresh yeast. As a home cook and not a professional chef I mostly look for ways to make my life easier when I’m cooking and dried yeast works for me.

Flour

The flour I use is white Spelt flour and it works great. I haven’t tried using other white flours although I suspect they’d work fine. Wholemeal flour I think would be too heavy for this bread, it’s light and fluffy and Whole wheat flour would be too heavy.

Cheese

I find a hard cheese works best in this recipe. I use parmesan or something similar. I tried to use Cheddar cheese and while it works, the end bread is slightly ‘stickier’ than I like so I stay with a harder drier cheese.

I also prefer the flavor you get from a cheese like Parmesan, it’s ‘cheesier’ than using Cheddar!

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Kneading The bread

Kneading bread is either an absolute pain or a pleasure! Use your dough hook on your mixer if you have one, or if you’re someone that enjoys making bread then making this by hand is really satisfying.

I tend to use the electric mixer if time’s short, otherwise I’m very happy making bread by hand.

Kneading the bread is the key to bread success. I once read that when you’re kneading bread and you think you’re done, carry on for another 5 minutes. You want your dough to be super smooth and elastic-y.

I tend to grease the loaf tin before I bake this cheesy bread, but you can also line yours with parchment paper if you prefer. I then put it straight onto the oven shelf, no need to use a baking tray!

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Proving The Bread

Proving bread is best done in a warm place, like an airing cupboard if you have one. It will rise in a place that’s not especially warm, but it’s quicker and you get a better rise if you put your covered bread dough somewhere warm.

The warmth activates the yeast faster and you’ll find you get a better rise on your dough.

What To Eat With Cheese And Onion Bread

While this bread is pretty good alone, feel free to slather on a little butter if you fancy it. We sometimes have this as part of a Ploughman’s type lunch and have it with some cold meats and pickles.

It’s also really good toasted for breakfast with some butter melted on top of it. Mmmmmm!

More Savoury Snacks

• Fresh orange afternoon loaf cake
• Traditional honey bread
• Sweetcorn bread
• Mini cheese muffins
• Cheese and bacon bites
• Spinach and cheese muffins the kids actually eat!

Make Ahead & Storing

You can make this bread up to 2 days ahead of when you’ll need it and then store it like you would any other bread. When this comes out of the oven you get a lovely crusty crust, so if this is something you love (and who doesn’t!) then make this on the day you want to be eating it, but in terms of freshness, this stays good for 2 days.

Try these bags for storing your homemade bread.

After 2 days you’ll notice it starts to go a little dry, but even then it’s still good to toast, the heat from the toaster softens the cheese again and it’s as good as new! I probably wouldn’t go more than 3 days storing this though, although you could always freeze it if you have some left over.

If you want to freeze this bread, slice it up with a sharp knife before hand and then pop the toast straight into the toaster as you would with normal bread.

How To Make Cheese And Onion Bread

Ingredients

• 2½ Cups Flour I used white Spelt flour
• 1 Cup Cheese Parmesan or any hard cheese, shredded on a fine grater
• 4-5 Green onions Finely chopped
• 250 ml Warm water
• 1x 7g sachet Dried yeast
• 1 tsp Honey Or Maple syrup, 100% pure
• 1 tsp Salt
• 1 tbsp Olive oil To grease the loaf tin

Instructions

• You can either use a dough hook on your food mixer or make this by hand
• In a large bowl add the flour, yeast and salt and combine
• In a jug measure out the warm water and add the honey, then stir to combine the two
• Make a well in the flour mixture and then gradually add the warm water and honey, I do this in about 3-4 goes, and either mix with the mixer hook or use a wooden spoon to combine
• If making this by hand, flour a work surface and start kneading the dough
• Keep kneading until you have a very smooth elastic looking dough and then add the cheese and green onions and knead again until they’re fully incorporated into the dough
• Make the dough into a ball shape
• Proofing The Dough
• In a large clean bowl, add a tsp of Olive oil and grease the sides
• Add the dough to the bowl and cover either with food wrap or a clean tea towel and leave it somewhere warm to proof for at least 2 hours until it’s well risen
• Grease your loaf tin
• Turn your risen dough onto a lightly floured surface and knead it again briefly for about 2 minutes, then tuck in into an oblong shape and put it in the greased loaf tin
• Put the tin back somewhere warm for another hour or so to rise again. It will rise much quicker this time
• To Cook The Bread
• Heat up your oven to 210C or 410F depending on your oven
• Bake the bread for 40 minutes until it’s risen and golden on top
• Turn out onto a wire rack and allow to cool down for at least 30 minutes before eating it!

Cheese And Onion Bread Recipe

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