Cheese and Onion Loaf

My Favourite Bread Recipes

Cheese and Onion Loaf myfavouritepastime.comWhy does cheese always seem to pair with onions? Have you ever thought about it? There are thousands of recipes that pair cheese and onions: cheese and onion tart, pie or soufflé; cheese and onion sandwich, enchiladas, pasties, quiche, burgers, drop scones, muffins and even more baffling to me, the cheese and onion chocolate bars. The chocolate bars, described as unusual with a lingering taste of cheese and onion were a limited edition by Irish snack company Tayto, in 2013. It sold over 100,000 bars and sorry, I can’t seem to get any more information about the fate of the unusual chocolate bar.

Cheese and Onion Loaf myfavouritepastime.comToday I want to share a recipe for cheese and onion bread. Oh yes, it’s the product of the one week refresher course I took a few weeks ago, on bread. That was a wonderful week. I ate so much freshly baked bread, slathered with chunks of butter and chunky homemade jam. More recipes are yet to come. I hope you love pairing “cheese and onion” the way I do. I wish you a happy blogging and a great week.

  • Ingredients 
  • 1 large onion finely chopped (I used a red one)
  • 35g butter
  • 450g (1Ib, 3½ cups American, 3 cups Australian) all-purpose (plain flour)
  • 1½ teaspoons instant yeast (Fleischmann’s)
  • 1 teaspoon mustard powder
  • I teaspoon salt or to taste
  • Freshly ground black pepper to taste
  • 175g (6oz) grated mature sharp cheddar cheese (I used Canadian white cheddar)
  • 150ml (⅔ cups), lukewarm milk
  • 150ml (⅔ cups) lukewarm water

Cheese and Onion Loaf myfavouritepastime.com_9671Please always assemble ingredients before you start

Cheese and Onion Loaf myfavouritepastime.com_9673Lightly grease a 25 x 10cm (10 x 4 inches) loaf pan (tin). Oven temperature preheated to 375°F (190°C). Melt 10g (1 tablespoon) of the butter in a heavy pan or skillet and sauté the onion until soft and light golden brown. Set aside the cool.

Cheese and Onion Loaf myfavouritepastime.com_9677Sift the flour, yeast, mustard powder, and enough salt and pepper to taste into a large bowl.

Cheese and Onion Loaf myfavouritepastime.com_9679Stir in three quarters of the grated cheese and the onion and make a well in the centre.

Cheese and Onion Loaf myfavouritepastime.com_9682Add the milk and water, and stir to form a soft dough.

Cheese and Onion Loaf myfavouritepastime.com_9685Turn on to a lightly floured surface and knead for ten minutes until smooth and elastic.

Cheese and Onion Loaf myfavouritepastime.com_9686Place the dough in a lightly oiled bowl and cover with oiled clear film (plastic wrap).

Cheese and Onion Loaf myfavouritepastime.com_9695 Leave in a warm place for about 45 minutes, until doubled in size. Turn the dough onto a lightly floured surface, and knock back and knead gently.

Cheese and Onion Loaf myfavouritepastime.com_9698 Divide into 20 equal pieces and shape into small circles. Place half in the prepared tin and brush with some melted butter. (Please note that I used a larger pan than suggested so it was a challenge arranging 20 pieces. I subdivided into about 27 pieces)

Cheese and Onion Loaf myfavouritepastime.com_9700Top with the remaining rounds of dough and brush with the remaining butter. (mine wasn’t so neat. as I mentioned my pan was larger so it was challenging to arrange the pieces of dough)

Cheese and Onion Loaf myfavouritepastime.com_9702Cover with oiled clear film and leave to rise for 50-60 minutes until dough reaches the top of the tin (pan). Meanwhile preheat the oven to 375°F (190°C).

Cheese and Onion Loaf myfavouritepastime.com_9705Sprinkle the remaining cheese over the top.

Cheese and Onion Loaf myfavouritepastime.com_9709Bake for 30-35 minutes or until risen and golden brown.

Cheese and Onion Loaf myfavouritepastime.com_9714Transfer on to a wire rack to cool

Cheese and Onion Loaf myfavouritepastime.comSlice and enjoy the loaf while it’s still warm.

Cheese and Onion Loaf myfavouritepastime.com_9733_2I slathered chunks of butter …it was more than delicious!

Cheese and Onion Loaf

Preparation time: 20 minutes; Baking Time: 35 minutes + 2 hours standing time; Makes: 10-12 slices

  • 1 large onion finely chopped (I used a red one)
  • 35g butter
  • 450g (1Ib, 3½ cups American, 3 cups Australian) all-purpose (plain flour)
  • 1½ teaspoons instant yeast (Fleischmann’s)
  • 1 teaspoon mustard powder
  • I teaspoon salt or to taste
  • Freshly ground black pepper to taste
  • 175g (6oz) grated mature sharp cheddar cheese (I used Canadian white cheddar)
  • 150ml (⅔ cups), lukewarm milk
  • 150ml (⅔ cups) lukewarm water

 Instructions

  1. Lightly grease a 25 x 10cm (10 x 4 inches) loaf pan (tin). Oven temperature preheated to 375°F (190°C). Melt 10g (1 tablespoon) of the butter in a heavy pan or skillet and sauté the onion until soft and light golden brown. Set aside the cool.
  2. Sift the flour, yeast, mustard powder, and enough salt and pepper to taste into a large bowl. Stir in three quarters of the grated cheese and the onion and make a well in the centre. Add the milk and water, and stir to form a soft dough. Turn on to a lightly floured surface and knead for ten minutes until smooth and elastic.
  3. Place the dough in a lightly oiled bowl and cover with oiled clear film (plastic wrap). Leave in a warm place for about 45 minutes, until doubled in size.
  4. Turn the dough onto a lightly floured surface, and knock back and knead gently. Divide into 20 equal pieces and shape into small circles. Place half in the prepared tin and brush with some melted butter. Top with the remaining rounds of dough and brush with the remaining butter.
  5. Cover with oiled clear film and leave to rise for 50-60 minutes until dough reaches the top of the tin (pan). Meanwhile preheat the oven to 375°F (190°C).
  6. Sprinkle the remaining cheese over the top. Bake for 30-35 minutes or until risen and golden brown. Transfer on to a wire rack to cool.

Points to Note:

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the loaf at 375°F (190°C) for 35 minutes. 
  2. The dough weighs 910g.

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

44 thoughts

  1. Cheese & Onion!
    Hmmm…. I love both of them!
    Now I’m hungry again, after looking at the last photo!
    😀

        1. I completely agree with you! Your photos are so good. I’ve enjoyed looking at them! Have a wonderful weekend!
          Liz

      1. I tried it today, Liz, but used 60% whole wheat flour and 40% bread flour. It did come out pretty well and the kids liked it, although it did not fluff as much as your picture shows it, I suppose that is the refined flour effect. Nevertheless, my house smells great, and thanks for the recipe!

        1. I am glad you tried it, and the kids liked it too. I usually put mine next to the fireplace and switch on the fire. All the breads I made this year fluffed up very well with instant yeast and the warmth from the fire. Thanks so much for trying and liking the recipe. I wish you a very happy week.
          Liz

  2. I need to take a three week vacation from the world, just so I can concentrate on trying recipes you post! Especially the breads! But I say a big “NO” to cheese and onion chocolate.

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