Rustic Onion Cheese Bread
About Rustic Onion Cheese Bread
Rustic, earthy and delicious Onion Cheese Bread has a soft cheesy crumb full of onions. It is a very soft bread that tastes great with butter. Dunk in hot soup or enjoy plain, either way, it is addictive. Onion Cheese Bread is great for breakfast, brunch or a light dinner.
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Recipe Time & More
Ingredients
- 1 cup All Purpose Flour biga
- 1/4 cup Lukewarm Water ã
- 1/4 cup Water ã at room temperature
- 1/4 tsp Yeast ã
- Dough ingredients for
- cup ¾ Cup Biga ã â¾ biga
- 1/2 cup Warm Milk ã
- 1/2 cup Warm Water ã
- 2 tbsp Honey
- 2 tsp Yeast ã instant dry
- 4 cups All Purpose Flour ã
- 2 tsp Salt or as per taste
- 2 tsp Cheddar Cheese grated
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Instructions
- To prepare Biga, Mix yeast and warm water and let stand until creamy, about 10 ten minutes.
- Add remaining water to yeast mixture. Add half cup flour. Stir with a spoon until well combined. Add remaining flour and stir for 3 to 4 minutes until a sticky dough forms
- Transfer to an oiled bowl. Cover and let rise at cool room temperature for 6 -24 hours or until the starter is triple its volume. Cover and refrigerate until ready to use.
- To prepare dough for bread, In a bowl, mix milk, and ¼ cup water. Stir in honey. Add yeast. Stir and let sit for 10 minutes, until frothy. In another large bowl, whisk together flour, salt, cheese and onions.
- To knead the dough, break up biga and add to yeast mixture. Stir until fairly mixed. Add dry ingredients slowly and keep stirring. When you¢â‚¬â„¢ve added all the dry ingredients, transfer shaggy dough to the floured counter. Knead for about 6 to 8 minutes
- If the dough feels dry, add more water. Minced onions make dough moist. Adjust water quantity accordingly. Transfer dough to an oiled bowl. Cover and leave to rise for 1 hour or until double.
- Scrape the dough into floured counter. Punch the dough and divide into two equal pieces.
- Roll out each piece into one 8 inch x 10-inch rectangle and then roll up into a log. Pinch seams to seal. Shape the logs like baguettes (long but narrow at the edges)
- Place the logs on a greased baking tray. Cover with a kitchen towel and leave to rise for 45 minutes or until puffy. Sprinkle flour on the surface and give three diagonal cuts quickly with a sharp knife.
- Bake in preheated oven at 220 degrees C for about 25 minutes or until the top turns golden brown. Cover with a foil if the top is browning too fast. Cool in the rack. Slice when cold.
Recipe Notes
Add more cheese for a greater flavour. Add chives in place of onions.
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Namita Tiwari
3 Comments
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Thanks for the inspiration! Looks tasty.
Such a tasty dish! Thanks for the recipe.
This looks incredible! Thank you.