Cheddar and Green Onion Pull-Apart Bread

It’s time for soup, but I kind of get tired of having it with store-bought buns. We made these over the weekend. Tasted so good. They are best eaten fresh and warm on the same day, slathered with lots of butter. Enjoy the week!

Sift or whisk the flour, baking powder, mustard and salt into a bowl. Using fingertips rub in the butter until the mixture resembles breadcrumbs.

Stir in the cheeses and green onion and make a well in the centre. Beat the eggs and buttermilk together and add to the well. Mix with a flat-bladed knife, to soft dough, adding 1-3 tablespoons buttermilk, if necessary. (it will be soft and sticky and this is ok)

Turn the dough onto a lightly floured surface and knead briefly and lightly, folding it back over itself, and pressing down (about 5 seconds). Divide the dough into 45g (1.5oz) balls. Arrange on the prepared baking sheet as shown here. Bake 20-25 minutes until golden and cooked through.

Serve warm with butter.

Cheddar and Green Onion Pull-Apart Bread

Ingredients

  • 450g (1lb, 3½ cups) all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons mustard powder
  • 1 teaspoon salt
  • 100g (4oz, 7 tablespoons) cold butter, cubed
  • 50g (2oz) parmesan cheese,  grated
  • 100g (4oz) mature Cheddar cheese, grated
  • 1 stem green onion finely chopped
  • 2 eggs
  • 180ml (¾ cup) buttermilk (you may need 1-3 more tbsps)

Instructions

  1. Preheat the oven to 400ºF (200°C) convection; 425ºF (225°C) regular. Line a baking sheet with parchment.
  2. Sift or whisk the flour, baking powder, mustard and salt into a bowl. Using fingertips rub in the butter until the mixture resembles breadcrumbs. Stir in the cheeses and green onion and make a well in the centre.
  3. Beat the eggs and buttermilk together and add to the well. Mix with a flat-bladed knife, to soft dough, adding 1-3 tablespoons buttermilk, if necessary. (it will be soft and sticky and this is ok)
  4. Turn the dough onto a lightly floured surface and knead briefly and lightly, folding it back over itself, and pressing down (about 5 seconds).
  5. Divide the dough into 45g (1.5oz) balls. Arrange on the prepared baking sheet as shown here. Bake 20-25 minutes until golden and cooked through. Serve warm with butter.
  6. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

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Author: Liz

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

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