Onion Cheddar Bread
For this month’s Twelve Loaves bread theme I was pretty excited. Since the May theme is to bake bread with onions I was ok with that but I kept leaning towards using my favorite onion ingredient, onion powder. 🙂 In most of my savory recipes I use onion powder to add body, flavor and to work a little magic.
I’m not referring to fairy tale magic. This type of magic is what happens in the kitchen when a culinary gem is achieved. When flavors hold hands in harmony, ordinary foods are taken to a higher level. Words like “delicious” and “yummy” don’t even begin to describe this type of magic.
I’ve made sauces and dressings that were disconnected and unpleasant, but were transformed into a thing of beauty with a little onion powder.
Have you ever cooked or baked with it?
I knew this recipe would have my precious as one of the ingredients. Needing a touch of the real thing I sauteed an onion for kneading into the dough and adding another dimension of onion to the bread.
For as long as I can remember, cheddar has been my go to cheese. Even when I was little, we used cheddar. I don’t think I even tried a different cheese (besides cottage cheese) until I was a teenager, at least not that I remember.
To try something a little different, I splurged and picked up some white cheddar.
The first time I baked this bread it was hard to keep my hands to myself. I wanted to yank open the oven door, dive in there headfirst and tear into the bread with my bear hands! But I am a lady. 🙂 And I know that unbaked bread is just dough that doesn’t taste very good. Hot bread burns the flesh so I am happy with my decision to do the right thing and just wait.
As I sat down to stare at the timer, Tay voiced her opinion of the savory aroma filling the entire house.
“Mom, how long are you going to torture me before you let me have a slice of that bread?”
I just looked at her. I didn’t bother to tell her that I was pretty much thinking the same thing and that the bread wasn’t even done yet. So we waited.
It was definitely worth the wait.
When I photographed this bread for you, I tried to wait for it to cool completely. It was still warm when I took these photos.
I love how moist the bread is and how crispy the top crust is thanks to the melted cheddar on top. Flecks of onion inside the bread remind me that onion is a delicious choice.
I wanted so badly to spread butter on my slice but I have to limit my dairy intake. You might see me post evidence on our Facebook page in the near future so keep your eyes open. Even I don’t have willpower of steel. 🙂
I’m usually head over heels for sweets and savory is merely part of the path to dessert but this bread makes me hungry when I see it or even talk about it. I just want to lick the top with the crispy cheese! That would definitely not be lady like.
Twelve Loaves is awesome. It challenges me to think a little outside the box and reminds me how much I love baking bread. If you love baking bread or if you want to start, you should join us! Reach out to me and I’d be happy to hold your hand! I can point you towards the answers to your questions and cheer you on, if you want. We can learn together. You know you’ve wanted to start baking bread, so what are you waiting for? 😀
My fellow bakers always tempt me with their breads for each month’s theme. Take a look at what they’ve baked for you this month!
- Caramelized Leek and Onion Focaccia by Renee at Kudos Kitchen By Renee
- Caramelized Onions Muffins by Kathya at Basic N Delicious
- Caramelized Vidalia Onion Rolls by Lora at Cake Duchess
- Crusty Cheese and Onion Bread by Karen at Karen’s Kitchen Stories
- Leek Bread with Red Curry by Rossella at Ma che ti sei mangiato
- Onion and Fennel Rye by Donna at Cookistry
- Onion Cheddar Bread by Dionne at Try Anything Once Culinary
- Onion Rolls by Holly at A Baker’s House
- Rustic French Onion Focaccia by Felice at All That’s Left Are The Crumbs
- Sausage, Onion and Cheese Muffins by Renee at Magnolia Days
- Spicy Onion Paratha by Stacy at Food Lust People Love
- Spinach and Onion Braid by Liz at That Skinny Chick Can Bake
#TwelveLoaves May: Onions
May: Onions. The month of April was filled with gorgeous orange breads! We have chosen onions for our May theme! Choose a recipe including onions (red, white, yellow), scallions (green onions, spring onions); leeks, shallots, garlic, pearl onion, cipollini, chives. Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with onions. Let’s get baking!
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this May, 2014, and posted on your blog by May 31, 2014.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of our friend Renee from Magnolia Days.
- 6 cups + 4 tbsp. of unbleached bread flour
- 1 packet of Red Star's Platinum yeast
- 1 tbsp. sugar
- 1 tsp. salt
- 2¼ cup milk, lukewarm
- 2 tbsp. butter at room temp, plus more for greasing the bread pans.
- 1½ tsp. onion powder
- ½ tsp. garlic powder
- 1 medium sized onion diced, caramelized and cooled
- 3 cups of shredded cheddar cheese
- 1 scrambled egg white
- Grease two bread loaf pans with butter.
- In a large bowl of a stand mixer combine 6 cups of flour, yeast, sugar and salt. Mix well with a spoon.
- Pour in milk and add butter.
- Using the dough hook attachment, mix until ingredients are combined to form a dough. Then knead on low speed for 5 minutes.
- Add onion, 2 cups of shredded cheese and 4 tablespoons of flour. Continue to knead for 5 more minutes. Dough should be wet, but pulling away from the sides and bottom of the bowl.
- Let dough rest for 15 minutes in a warm place, covered with a towel. It will increase in size.
- Preheat oven to 350 degrees F.
- Gently press down on dough to degas and turn out onto a clean, dry and floured surface. Turn dough over and cover lightly with flour to prevent it from sticking to the surface.
- Divide dough into three equal pieces, about 30 inches long.
- Now cut each piece in half, making 6 long strands of dough.
- Take three rolls of dough and braid them together.
- Pinch the ends together and tuck them underneath the dough. Place into one of the loaf pans.
- Repeat with the remaining three rolls of dough.
- Let dough rest for 5 minutes.
- Using a pastry brush, brush top of the dough with egg white.
- Sprinkle ½ cup shredded cheese on top of each loaf.
- Bake for 35-40 minutes or until a thermometer inserted into the center of the loaves reads 190 degrees F.
- Let loaves cool in the pan for 15 minutes, then remove from loaf pans and transfer to a wire rack to cool completely.
- Slice and enjoy!
While this recipe is written to be used with a stand mixer, you can always mix and knead with a bread machine or by hand.
be sure to test your bread with a thermometer to be sure that it is fully baked.