Soft Cheese Onion Bread

This hearty cheese onion bread has been my weekend baking obsession for months now. The combination of soft, pillowy dough stuffed with melty cheese and topped with caramelized onions creates an irresistible treat that disappears within minutes whenever I serve it to friends and family.

I first made these cheese breads during a rainy Sunday afternoon when my family was craving something comforting but different from our usual fare. The heavenly aroma that filled our kitchen as they baked had everyone hovering around the oven in anticipation.

Ingredients

• Lukewarm milk: Creates the perfect environment for yeast to thrive and produces the softest dough
• Honey: Adds a subtle sweetness that balances the savory cheese
• Instant yeast: For reliable rising without the need for proofing
• Egg: Contributes richness and helps create that beautiful golden crust
• All purpose flour: Works perfectly but bread flour can be substituted for extra chewiness
• Butter: Enriches the dough and enhances flavor; look for unsalted for best results
• Salt: Balances flavors and strengthens the dough structure
• Young cheese: Medium moisture content melts beautifully without becoming too runny
• Cheese spread: Adds creaminess and intensifies the cheese flavor
• Yellow onion: Caramelizes beautifully on top creating sweet savory notes
• Egg wash: Gives that professional bakery shine to your finished bread

Step-by-Step Instructions

Prepare the yeast mixture:

Combine lukewarm milk around 110°F with honey and instant yeast in a deep bowl. Stir gently until the honey dissolves. Let this mixture rest for 5 minutes until it becomes slightly foamy on top which indicates your yeast is active and ready to work.

Create the dough:

Add the beaten egg to the yeast mixture and stir to incorporate. Then add the flour, butter, and salt. Begin mixing until the ingredients come together then transfer to a lightly floured surface. Knead vigorously for 10-12 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. The long kneading time is crucial for developing the gluten that gives the bread its soft pillowy texture.

First rise:

Place the dough in a lightly oiled bowl and cover with plastic wrap or a damp kitchen towel. Set in a warm draft-free spot like an oven with just the light on for about 1 hour or until doubled in size. The dough should look puffy and when you gently poke it with your finger the indentation should remain.

Prepare the cheese filling:

While the dough rises, combine the young cheese and cheese spread in a food processor. Pulse until completely smooth and well incorporated. Divide this mixture into 6 equal portions and set aside. The smooth consistency ensures even distribution of cheese throughout each bread.

Prepare the topping:

Peel the yellow onion and slice into thin half rings. Place in a bowl with the grated cheese and mix well. The moisture from the onions will slightly moisten the cheese, creating the perfect consistency for topping.

Shape the bread:

Once risen, gently deflate the dough and divide into 6 equal pieces weighing approximately 125g each. Form each piece into a smooth ball by tucking the edges underneath and rolling between your palms. Take one ball and roll it into a flat circle about 5 inches in diameter.

Fill and seal:

Place a portion of the cheese mixture in the center of each flattened dough circle. Carefully fold the edges up and over the filling, pinching firmly to seal. Turn the ball over so the seam side is down and gently flatten slightly with your palm. This ensures the filling stays contained during baking.

Final rise and topping:

Place the shaped breads on a parchment-lined baking sheet, spacing them about 2 inches apart. Brush the tops generously with beaten egg then sprinkle with the onion cheese mixture, pressing lightly so it adheres. Allow to rise in a warm place for 30 minutes until noticeably puffed.

Bake to perfection:

Preheat your oven to 400°F and bake the breads for 12-18 minutes until deeply golden brown on top and cooked through. The internal temperature should reach about 190°F if you have a thermometer. The cheese will be bubbling and the onions caramelized to perfection.

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The young cheese is truly the star ingredient in this recipe. My grandmother always said good cheese makes all the difference and she was right. I remember the first time I made these for a family gathering her eyes lit up with that first bite and she declared them even better than her old recipe from the old country.

Storing Your Cheese Bread

These cheese onion breads stay fresh at room temperature for about 1 day when stored in an airtight container. For longer storage, refrigerate for up to 3 days and reheat briefly in a 350°F oven for about 5 minutes to restore their delicious texture. You can also freeze the fully baked breads for up to 3 months. Wrap each one individually in plastic wrap then aluminum foil before placing in a freezer bag. Thaw overnight in the refrigerator and reheat as directed above.

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Make It Your Own

Feel free to experiment with different cheese combinations based on what you have available. Sharp cheddar adds wonderful flavor while mozzarella creates those irresistible cheese pulls. Fresh herbs like chives, dill, or rosemary make wonderful additions to either the dough or the filling. For a breakfast version, add small pieces of cooked bacon to the cheese filling. You can also shape these into larger rolls for sandwiches or smaller versions for appetizers, adjusting the baking time accordingly.

Serving Suggestions

These cheese onion breads shine as an accompaniment to soups and stews, particularly tomato-based varieties that complement the rich cheese flavor. They make an excellent addition to a brunch spread alongside scrambled eggs and fresh fruit. For a simple appetizer, slice them in half and add a thin slice of ham or prosciutto. They are substantial enough to be packed for lunch with a side salad or enjoyed as an afternoon snack with a cup of hot tea. The versatility of these breads makes them perfect for almost any meal.

Frequently Asked Questions

→ How can I make sure my dough rises properly?

Always use lukewarm milk (35-40°C) and ensure your yeast is fresh. Let the dough rise in a warm, draft-free area, such as an oven with the light on, for the best results.

→ What type of cheese works best for the filling?

A young, firm cheese is ideal as it melts into a creamy texture without becoming too runny.

→ How do I prevent the bread from browning too quickly?

If your bread starts to brown too quickly in the oven, reduce the temperature to 180-190°C and continue baking until done.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise overnight in the refrigerator. Just bring it to room temperature before shaping and baking.

→ Can I add other toppings or fillings?

Absolutely! You can experiment with herbs, garlic, or different cheeses to enhance the flavors. Just ensure the filling ingredients complement the dough and topping.