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Photo of Rustic Onion Cheese Bread by Namita Tiwari at BetterButter
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Rustic Onion Cheese Bread

Jul-31-2016
Namita Tiwari
720 minutes
Prep Time
30 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Rustic Onion Cheese Bread RECIPE

Rustic, earthy and delicious bread with a moist cheesy crumb full of onions. Very soft bread that tastes great with butter. Dunk in hot soup or enjoy plain, either way it is addictive.

Recipe Tags

  • Egg-free
  • Medium
  • Everyday
  • Italian
  • Baking
  • Breakfast and Brunch
  • Low Fat

Ingredients Serving: 8

  1. Biga- 1 cup all-purpose flour
  2. ¼ cup lukewarm water
  3. ¼ cup water at room temperature
  4. ¼ teaspoon yeast
  5. Ingredients for Bread -
  6. ¾ cup biga
  7. ½ cup warm milk
  8. ½ cup warm water
  9. 2 tablespoons honey
  10. 2 ¼ teaspoons instant dry yeast
  11. 4 ½ cups all- purpose flour
  12. 2 teaspoons salt
  13. 2 cups grated cheddar cheese

Instructions

  1. To prepare Biga, Mix yeast and warm water and let stand until creamy, about 10 ten minutes.
  2. Add remaining water to yeast mixture. Add half cup flour. Stir with a spoon until well combined. Add remaining flour and stir for 3 to 4 minutes until a sticky dough forms.
  3. Transfer to an oiled bowl. Cover and let rise at cool room temperature for 6 -24 hours or until the starter is triple its volume. Cover and refrigerate until ready to use.
  4. To prepare dough for bread, In a bowl, mix milk, and ¼ cup water. Stir in honey. Add yeast. Stir and let sit for 10 minutes, until frothy.
  5. In another large bowl, whisk together flour, salt, cheese and onions.
  6. To knead dough, break up biga and add to yeast mixture. Stir until fairly mixed.
  7. Add dry ingredients slowly and keep stirring. When you’ve added all the dry ingredients, transfer shaggy dough to the floured counter. Knead for about 6 to 8 minutes. If the dough feels dry, add more water.
  8. Minced onions make dough moist. Adjust water quantity accordingly.
  9. Transfer dough to an oiled bowl. Cover and leave to rise for 1 hour or until double.
  10. Scrape the dough into floured counter. Punch the dough and divide into two equal pieces.
  11. Roll out each piece into one 8 inch x 10-inch rectangle and then roll up into a log. Pinch seams to seal. Shape the logs like baguettes (long but narrow at the edges)
  12. Place the logs on a greased baking tray. Cover with a kitchen towel and leave to rise or 45 minutes or until puffy.
  13. Sprinkle flour on the surface and give three diagonal cuts quickly with a sharp knife.
  14. Bake in preheated oven at 220 degrees C for about 25 minutes or until the top turns golden brown. Cover with a foil if the top is browning too fast.
  15. Cool in the rack. Slice when cold.

Reviews (1)  

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Ashwita kumar
Aug-05-2016
Ashwita kumar   Aug-05-2016

Really beautiful bread! just heavenly :)

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