May 6, 2014

Crusty Cheese and Onion Bread

Crusty Cheese and Onion Bread

This Crusty Cheese and Onion Bread is completely addicting and totally flavorful. I took one of the loaves to work, and it disappeared immediately.

Crusty Cheese and Onion Bread

One of my favorite "foods" is burnt cheese. If you are with me on this, you will love this bread. One of my biggest sacrifices when removing this bread from the oven was not picking off the burnt cheesy parts so that I could show you photos of this amazing phenomenon. I give... and I give some more. Here they are:

Crusty Cheese and Onion Bread

Here's more....

Crusty Cheese and Onion Bread


For the cheese, I used a combination of mozzarella, gruyere, and cheddar (mostly gruyere). As long as some of the cheese you use is "melty," any cheese will work.

I also used a sweet onion for the onion component. Feel free to experiment with red onions, scallions, chives, or even caramelized onions.  Mmmmmm.

Crusty Cheese and Onion Bread


Crusty Cheese and Onion Bread


Sourdough Starter

¼ C/ 2oz/ 56.5 grams sourdough starter
1 1/3 C/ 6 oz/ 170 grams unbleached bread flour
½ C water

If you don’t have a sourdough starter, you can make a biga. Here’sa link to a biga recipe. Use 340 grams of the mature biga.

Dough

All of the starter or 340 grams of a biga
1 C/ 8 oz / 227 g lukewarm water
½ C lukewarm milk
2 ¼ tsp/ 7 grams instant yeast
1 ½ T agave or honey
4 ½ C/ 20 oz/ 567 grams unbleached bread flour
2 tsp/ 14 grams salt
1 ¾ C / 7 oz/ 198 grams diced sweet onion
2 ½ C/ 12 oz/ 340 grams grated cheese of your choice

  1. Mix the starter ingredients and let sit, covered, until nearly doubled. Either use immediately or refrigerate up to 4 days.
  2.  To make the dough, break up the starter into pieces and combine with the water, milk, yeast and honey. Stir until fairly mixed. Add the flour and salt except and knead with a dough hook for 5 minutes on low. Let sit for 5 minutes. Knead on medium low for five minutes more, adjusting to achieve a tacky but not sticky dough.
  3. Add the onions and mix for about a minute on low.
  4. Place the dough into an oiled bowl, cover, and refrigerate overnight or up to 4 days. If you plan to make the loaves on different days, divide the dough in half before refrigerating.
  5. On baking day, take the dough out of the refrigerator and let sit for about 2 hours. 
  6. Divide the dough in half on a lightly floured surface, and gently press the dough into two 8 by 12 inch rectangles. Spread the cheese over each half and roll up the dough like cinnamon bread. Seal the seam and shape the dough into a batard or baguette. 
  7. Place the loaves on a parchment lined baking sheet, spray with oil, and cover with plastic wrap. Allow to rise for about 90 to 120 minutes. They should be puffy. (If the loaves are too big, you might have to use two pans). 
  8. Preheat the oven to 450 degrees F/232 C and prepare the oven with a steam pan on the bottom rack. Remove the loaves with 3 diagonal cuts and place the pan in the oven. Pour a cup of hot water into the steam pan, shut the door, and turn the oven down to 425 degrees F (218 C).  
  9. Bake or 30 to 40 minutes, until they are deep golden brown and the internal temperature is about 195 degrees F (90 degrees C).  If you’ve used two pans, rotate them half way through. 
  10. Cool on a wire rack for about an hour.
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#TwelveLoaves 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!

#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.

Take a look at what our #TwelveLoaves bakes have created this month:

If you'd like to add your bread to the collection, here's what you need to do!
  1. When you post your Twelves Loaves bread on your blog, make sure that you mention the 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 in May, 2014 posted by May 2014. 

26 comments:

  1. Oh good, at least I'm not the only one who loves burnt cheese. I'd pick off and eat every bit of it first. Then I might share the rest of the bread. Maybe.

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  2. I guess I could eat such bread alone. Straight from the oven :D

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    Replies
    1. It's pretty much a complete meal, right?

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  3. Oh, that cheesy crust reeled me in, Karen! Lovely bread!!!

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  4. Oh man! From your photos, I can literally hear the crunch of the outer crust as I take a bite. Great color too!!!
    Renee - Kudos Kitchen

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  5. What a delightful crusty cheese and onion bread, Karen. This looks incredible and I'd love a loaf for lunch today!!

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  6. I just want to reach right out and nip all the little crunchy bits off. No one would notice, right? Gorgeous loaf, Karen!

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    Replies
    1. It was sooooo hard not to do that!

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    2. As I was sharing on G+, I suddenly remembered a muffin post I wrote a while back that has a photo I am sure you would appreciate. Scroll down to the baked muffins and I am sure you will see which one I mean. :) http://www.foodlustpeoplelove.com/2013/08/thyme-chevre-blackberry-muffins.html

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  7. Melted cheese, burnt cheese-- I love it all! I can see why your loaf disappeared quickly!!

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  8. Ooooh this reminds me of a thick crusted artisan bread that I used to make very often, but this is way better. Everyone in my house is a fan of crispy cheese!

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    Replies
    1. If I could just justify making burnt cheese just by itself....

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  9. Wow! Karen, this bread looks wonderful, I can see that it is crusty, the texture looks perfect!

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  10. Thank you - for not peeling off and eating those gorgeous cheesy bits!! :-)

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  11. Yum - that looks so good, Karen! I've never tried a cheese bread..

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  12. yummy - getting fred [my starter] out right now :)

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  13. You definitely are a giver, since I would have been burning my fingers to get some of that cheese from the loaf as soon as it was out of the oven. Such a beautiful bread!

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I love comments and questions and read every one of them.