You can’t go wrong with cheese-onion bread.
The chewy texture of this bread, combined with ribbons of melted cheese and onions, all baked into one beautiful loaf is the perfect companion for almost any main dish.
Si Foster shares her recipe for braided cheese-onion bread.
This recipe is featured in Si’s brand-new cookbook A Bountiful Kitchen. The A Bountiful Kitchen Cookbook is filled with recipes, photos, recipe stories, lifestyle photos, and special notes from Si throughout the book. You can grab a copy on her website!
Braided Cheese-Onion Bread
- 1 tablespoon yeast
- 1/4 cup warm water
- 1 teaspoon sugar
- 4 cups flour I use 3 cups all purpose, 1 cup bread flour
- 1/4 cup melted butter
- 1/4 cup canola, vegetable or a mild olive oil
- 1/2 cup milk (any type) warmed
- 1/2 cup warm water
- 1 tablespoon sugar
- 1 1/2 teaspoons sea salt
- 1 egg beaten
- 1 additional egg for egg wash on top of braided loaf beaten in a small bowl
- 1 cup onion diced fine
- 1/4 cup melted butter
- 1/2 cup freshly grated Parmesan cheese
- 1 cup cheddar cheese grated
- 1 tablespoon poppy seeds optional*
- 1 teaspoon garlic salt or 1 clove garlic minced and 1 teaspoon salt
- 1 teaspoon paprika
- 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 12×20 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 4×20 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.