Soft Cheese Onion Bread (Print Version)
# Ingredients:
→ Dough
01 -
215 ml milk
02 -
12 g honey
03 -
7 g instant yeast
04 -
1 egg
05 -
450 g flour
06 -
35 g butter
07 -
8 g salt
→ Cheese Mixture
08 -
225 g young cheese
09 -
100 g cheese spread
→ Topping
10 -
75 g yellow onion
11 -
1 egg
# Instructions:
01 -
In a deep bowl, combine the lukewarm milk, honey, and yeast. Mix well and let rest for 5 minutes.
02 -
Add the beaten egg and mix well. Then add the butter, flour, and salt. Knead the dough for 10-12 minutes until smooth.
03 -
Cover and let rise in a warm place for 1 hour or until the dough has doubled in size.
04 -
Grind the young cheese together with the cheese spread in a food processor until smooth. Divide the cheese mixture into 6 equal portions.
05 -
Peel and slice the yellow onion into half-rings. Place them in a deep bowl along with the grated cheese. Mix well and set aside.
06 -
Deflate the dough and divide it into 6 equal pieces of about 125 g each. Shape into balls.
07 -
Take one ball and roll it into a flat circle.
08 -
Place a portion of the cheese mixture in the center. Fold the dough around the filling and shape it into a firm ball, ensuring the seams are well sealed. Place the ball seam-side down.
09 -
Slightly flatten the dough.
10 -
Place the dough on a baking sheet lined with parchment paper. Brush with a beaten egg and sprinkle the onion-cheese mixture on top. Let rise for 30 minutes or until doubled in size.
11 -
Preheat the oven to 200 °C (400 °F). Bake for 12-18 minutes or until golden brown.
# Notes:
01 -
Make sure the milk is lukewarm (around 35-40°C) to activate the yeast. If too hot, it can kill the yeast.
02 -
Cover the dough and place it in a draft-free, warm spot for proper rising.
03 -
Every oven is different. Lower the temperature to 180-190°C if the bread browns too quickly.
04 -
Choose firmer young cheese for a creamier filling.