Description
This Caramelized Onion Cheddar Bread is a flavorful, homemade yeast bread featuring richly caramelized onions and sharp cheddar cheese braided into a soft, golden loaf. The slow-cooked onions provide a sweet depth, perfectly complemented by fresh herbs and melted cheese in every bite. Ideal for sandwiches, alongside soups, or just enjoyed warm with butter.
Ingredients
Dough Ingredients
- 2¼ tsp active dry yeast
- 1⅓ cup warm water
- 1 tsp sugar
- ¼ cup milk
- 1 Tbsp olive oil
- 1 tsp salt
- 5 cups flour
Filling Ingredients
- 2 onions, finely sliced
- 3 cups cheddar cheese, grated
- 2 tsp fresh thyme or rosemary (optional)
- Olive oil (for caramelizing onions, approx. 1-2 Tbsp)
Instructions
- Caramelize Onions: Heat a glug of olive oil in a medium frying pan over medium heat. Add the sliced onions and cook for 10-15 minutes until softened. Then reduce the heat to low or medium-low and cook the onions slowly for an additional 45 minutes, stirring occasionally, until they become sweet and golden brown. This slow cooking process is key to developing the rich flavor of the bread.
- Prepare the Yeast Mixture and Dough: In a large bowl, combine the active dry yeast, sugar, and warm water. Let it sit for 3-4 minutes until it becomes foamy, indicating the yeast is activated. Add milk, olive oil, salt, and the caramelized onions. Stir in 4 cups of flour and mix until a dough forms. If the dough is sticky, gradually add the remaining flour until it is smooth but not dry. Knead the dough using a stand mixer with a dough hook or by hand until elastic and smooth.
- First Rise: Place the kneaded dough in a lightly oiled bowl. Cover it loosely and let it rise in a warm spot until doubled in size, about 1 to 2 hours. For more flavor, you can refrigerate the dough overnight for a slow rise.
- Shape the Dough: After the dough has risen, punch it down to release the air. Divide the dough into two equal portions. Roll each portion out into a large rectangle. Evenly sprinkle grated cheddar cheese and fresh thyme or rosemary over the surface (if using). Starting from a short edge, roll each rectangle tightly into a jelly roll shape.
- Braid the Loaves: With a very sharp knife, cut each jelly roll in half lengthwise. Pinch one end of the two strands together. Braid the two strands by crossing them over each other tightly, then pinch the other end to seal. Repeat with the second dough portion. Lightly grease two loaf pans or line them with parchment paper. Place each braided loaf in its pan.
- Second Rise: Cover the pans with a tea towel and let the dough rise again for approximately one hour until puffed.
- Bake the Bread: Preheat the oven to 350°F (175°C). Bake the loaves for 50 minutes, rotating the pans halfway through to ensure even baking. If the bread starts browning too fast, move the pans to a lower rack and tent loosely with aluminum foil to prevent over-browning.
- Cool and Serve: Remove the loaves from the oven and let them cool in their pans for 5 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Caramelizing onions is a slow process that can take up to an hour but is essential for developing sweetness and depth of flavor.
- Using a stand mixer with a dough hook can make kneading easier, but hand kneading works just as well.
- Allowing the dough to rise overnight in the refrigerator will develop more complex flavors.
- If you don’t have fresh thyme or rosemary, you can omit the herbs or substitute with dried versions, but fresh is preferred.
- Ensure your oven temperature is accurate to avoid burning the crust before the loaf is fully baked.
- Store leftover bread in an airtight container or wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes (plus 1 hour 45 minutes caramelizing and dough rising times)
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
