Onion Cheese Bread Recipes

CHEESE & ONION BREAD

Steps:

• Preheat a fan oven to 200 degrees celsius. Line a baking tray with tin foil and lightly sprinkle with flour.
• Mix the flour, sugar, baking powder, salt, cheese, and onion in a large bowl.
• In a separate bowl, mix the egg, milk and sunflower oil.
• In small quantities, gradually add the wet mixture to the dry until a sticky dough is formed. Careful - you may not need to use all of the wet mixture!
• On a floured surface, roughly shape the dough into a flattened ball and place on the prepared baking tray. Place in the preheated oven and bake for 35-40 minutes, or until cooked. The crust should be golden brown and starting to darken. A knife should come out clean when placed into the bread.
• Enjoy warm, straight out of the oven or when cooled.

EASY CHEESE AND ONION BREAD

Steps:

• Pre-heat oven to 375 degrees.
• Mix together flour, baking powder, sugar and salt.
• Add milk, water, butter, cheese, and onions.
• Stir until mixed.
• Dough should be a bit moist but not watery. Should look very sticky and lumpy.
• Scoop into greased bread pan. (cooking spray works fine).
• Even out with a spoon so top is completely flat.
• Bake for 55 minutes.
• Let cool for 30 minutes before slicing.

ONION CHEESE YEAST BREAD RECIPE

Steps:

• Add the yeast and ginger to the water with a teaspoon of the sugar.
• Stir together in a bowl and set aside for 5 minutes.
• Mix buttermilk, sugar, salt, baking soda in with the yeast mixture.
• Add three cups of flour and mix until smooth.
• Mix in butter, onions, and cheese until it is totally incorporated into batter.
• Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed.
• When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth. Or, knead with the mixer according to manufacturer's instructions.
• Place in greased bowl, turn to grease the top, cover and allow to rise for 1 -1/2 hours.
• Punch down and form into two loaves.
• Place in greased loaf pans and grease tops.
• Cover, and allow to rise for 45 minutes.
• Brush tops with egg yolk mixed with a teaspoon of water to make it glossy.
• Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast.
• Remove loaves from oven and allow to cool in pans for 10 minutes.
• Turn out and cool completely on a rack.
• Cover the loaves if you want soft crusts.

CHEESE AND ONION BREAD

Steps:

• 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.

ONION, GARLIC, CHEESE BREAD

Steps:

• Add water, flour, powdered milk, sugar, salt, butter or margarine and yeast into bread machine in the order suggested by your manufacturer. Set for basic cycle with the light crust.
• When alert sound or when indicated by your manufacturer add the garlic powder, 2 tablespoons of the onion flakes and all of the shredded cheese. After the last knead sprinkle the remaining tablespoon of onion flakes over dough.
• Enjoy hot and fresh bread.

ONION CHEESE BREAD APPETIZER

Steps:

• Cut bread lengthwise down the middle to within 1/2 in. of bottom. Cut diagonally into 1-in. slices to within 1/2 in. of bottom. Repeat cuts in the opposite direction. Stuff bread with cheese and onions. Place on a double thickness of heavy-duty foil (about 24 in. x 12 in.)., Combine the butter, lemon juice and mustard; drizzle over bread. Fold foil around bread. Place on a baking sheet. Bake at 425° for 20 minutes or until cheese is melted. Unwrap; bake 5-10 minutes longer or until bread is lightly crisp. Cut into pieces; serve warm.

OLIVE-ONION CHEESE BREAD

Steps:

• In a large bowl, combine the first six ingredients. Cut bread in half lengthwise; place on an ungreased baking sheet. Spread with cheese mixture. , Bake at 350° for 15-20 minutes or until cheese is melted. Cut each half into eight slices.

CHEESE, ONION & CHILLI BREAD

Steps:

• Put the olive oil in a frying pan over moderate heat.Add the chopped onion, garlic and dried chillies plus a little salt and pepper.Fry until the onion is soft and golden, stirring often. If necessary, turn down the heat to stop it burning (12-15 min).Take the pan off the heat and leave to cool a little.
• Put the flour, 1 tsp of salt, plus the onion/nigella seeds if using, into a large bowl.Stir in the contents of the frying pan, including any oil.
• Using instant yeast:Sprinkle the yeast into the flour mixture and stir in.Pour in the 220ml of water.Using sourdough starter:Dissolve the starter in the 180ml of water.Pour the mixture into the bowl containing the flour etc.
• Stir to make a wet dough, making sure everything is well combined.Note: different flours absorb different amounts of water. Add more water if the dough seems dry.Cover the bowl and leave overnight or 12-16 hours.
• The dough, still quite wet, should be well risen and very bubbly. Leave a little longer if necessary.
• Scrape the dough out of its bowl and onto a worktop well dusted with flour.
• Fold the dough several times, dusting with flour to prevent sticking, until it comes together into a smooth ball.Flatten out the dough a little then sprinkle over 75g of the grated cheese.Fold it in half to cover the cheese, then keep folding until the cheese is distributed throughout the dough. Add more flour if needed to stop it sticking.Shape the dough to fit a floured proving basket or a bowl lined with a floured tea towel and put it inside.
• Cover the dough and leave until the depression left by a finger pressed into the dough slowly rather than quickly springs back. If it springs back immediately then leave to prove for longer.Note: proving will take approximately 30 minutes for dough made with instant yeast and 60-90 minutes for sourdough. However, this will vary depending on, among other things, the temperature in your kitchen. It's best to test as above before baking.
• While the dough is proving: preheat the oven to its highest setting and put inside a cast iron pot or Dutch oven, including its lid.
• When ready to bake, remove the pot from the oven and take off the lid.Carefully flip the dough from its basket or bowl into the pot.Sprinkle the top with the remaining 25g of grated cheese.Slash the top, replace the lid and put in the oven.Immediately turn the heat down to 240C /220 Fan /Gas 9.Bake for 30 minutes without removing the lid.
• After 30 minutes, reduce the heat to 220C /200 Fan /Gas 7.Remove the pot from the oven, tip the bread out of it, then return the loaf to sit directly on the oven shelf.Bake for a further 8-15 minutes until the bread is cooked through (it should sound hollow when tapped underneath).If necessary, reduce the oven temperature to stop the crust over browning before the bread is finished baking.
• Place on a wire rack to cool before eating.Use within 2-3 days, or can be frozen once completely cold.

CHEESE ONION GARLIC BREAD

Steps:

• Preheat the broiler.
• Slice the French baguettes diagonally into 3/4 inch slices.
• In a medium skillet over medium heat, melt the butter. Combine the onions and garlic in the skillet. Cook and stir until tender. Set aside to cool.
• In a mixing bowl, combine the mozzarella cheese, Parmesan cheese and mayonnaise.
• On a cookie sheet, arrange the French bread slices in a single layer. Spread the onion and garlic mixture on the bread slices. Spread the cheese and mayonnaise mixture over the onion and garlic mixture on the bread slices. Broil about 5 minutes, until the cheese is bubbly and slightly browned. Serve immediately.

CHEESE & CARAMELISED ONION COBURG

Steps:

• Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
• Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
• Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
• Fry the onion in the olive oil until very lightly caramelised, then leave to cool. Cut the dough in half and shape into 2 balls. Cover with the glass bowl and leave for 15 mins. Shape by flattening each ball into an 18cm round, put each on a large baking tray lined with baking parchment. Make 6 deepish cuts with a sharp knife to mark each round into 6 wedges. Cover with a clean tea towel. Leave for 40-45 mins, or until doubled in size. Finish by brushing with beaten egg, scatter over the onion, then the grated cheese.
• Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 30-35 mins or until golden. If the onion is getting too brown, lay a piece of parchment over the top. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.

BRAIDED CHEESE-ONION BREAD

Steps:

• In a large mixing bowl, mix yeast and 1/4 cup warm water. Sprinkle with 1 teaspoon sugar.
• Set aside until yeast begins to bubble.
• Add 4 cups flour, melted butter, oil, warm milk, 1/2 cup water, sugar, salt and egg to the bowl.
• Mix until all ingredients are incorporated. I use the paddle attachment on my Kitchen Aid for this step.
• When all ingredients are mixed and the flour is no longer visible, switch to the dough hook and turn on low for 2 minutes.
• Scrape down sides of bowl and spray sides of bowl lightly with cooking oil.
• Cover the bowl and place in a warm place for about 1 hour.
• Prepare the filling by mixing all of the filling ingredients together in a medium size bowl. Set aside.
• Flour a clean surface and remove the dough from the bowl onto the floured surface.
• Roll the dough out into approximately a 12x20 inch rectangle. You may need to add flour to the dough if it is too sticky. Just sprinkle on and fold into dough.
• Spread the filling onto the dough. With a knife, cut the dough lengthwise into three ling strips, approximately 4 inches each. You should have 3 strips of dough 4x20 inches when finished.
• Take each strip and pinch the dough together so the filling stays inside of the dough strip (see photos on post). At this point, you should have three long ropes of filled dough. Place each of the strips of dough onto a jelly roll pan that has been lightly greased or lined with parchment paper.
• Start with one end and begin to braid the bread, tuck the ends under.
• Brush with one beaten egg. If you don't have a pastry brush, use your hands to lightly coat the dough with the egg wash.
• Let rise in a draft free place for about 45 minutes.
• Preheat oven to 375 degrees and set the rack in the center of the oven.
• When braid has risen for 45 minutes, place in oven and let cook for about 35 minutes. The dough should be golden when done.
• Remove from oven and let cool at least 10 minutes, then slice and serve.

ONION CHEESE BREAD

Steps:

• 1. Preheat oven to 400 degrees. Grease a 8x8 or 9x9 baking pan.
• 2. Cook onion in first Tbsp. butter until tender. Set aside.
• 3. Mix Bisquick, milk and egg until just moistened. Stir in onions and 1/2 cup of the cheese and the parsley. Spread in greased pan. Dot with the 2 Tbsp. butter and sprinkle with the remaining 1/2 cup of cheese.
• 4. Bake 20 minutes or until toothpick in center comes out clean. Best served warm with lots of butter.