This Crusty Cheese and Onion Bread is completely addicting and totally flavorful. I took one of the loaves to work, and it disappeared immediately.
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:
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
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.
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
- Mix the starter ingredients and let sit, covered, until nearly doubled. Either use immediately or refrigerate up to 4 days.
Tomake 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.
- Add the onions and mix for about a minute on low.
- 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.
- On baking day, take the dough out of the refrigerator and let sit for about 2 hours.
- 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.
- 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).
- 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).
- 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.
- 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:
- 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
- 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
- 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!
- 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.
- Have your Twelve Loaves bread that you baked in May, 2014 posted by May 2014.