This homemade onion and cheese bread is perfect for sandwiches or eating plain right out of the oven. Top slices with additional cheese and broil in the oven to serve with a pot of Tomato Soup. It’s great with Hamburger Vegetable Soup. Slice and nest your favorite cheese between two slices for the best grilled cheese sandwiches ever. If you like onions and cheese…this is your bread! Enjoy!
Onion Cheese Bread
- 6 to 6 1/2 cups King Arthur All Purpose Flour
- 2 1/4 cups skim milk, warm to 110 degrees
- 2 Tablespoons dry active yeast
- 2 Tablespoons plus 1 teaspoon wheat gluten, optional
- 3 Tablespoons sugar
- 1 teaspoon salt
- 4 Tablespoons unsalted butter, cold and grated
- 1/3 cup finely grated onion with juice
- 1 to 1 1/2 cups colby jack cheese, grated
- 1 teaspoon olive oil to coat dough
Heat milk to 110 degrees F. Put yeast, sugar and wheat gluten, if using, in stand mixer bowl or large mixing bowl. Pour warm milk over yeast mixture and stir. Let sit until foamy, 5 to 10 minutes. Grate butter, cheese and onion. Add to yeast mixture once foamy. Add 2 cups flour, mix with dough hook. Add additional flour, one cup at a time. Scraping sides of bowl if needed. Turn out of mixer bowl when dough has formed and knead on a floured surface until smooth and elastic, 5 to 8 minutes. Put in a bowl, coat with olive oil, turn over to ensure all the dough is coated.
Put a kitchen towel over the top and let sit until double in size, about 15 minutes. Divide in two equal pieces and put in two greased loaf pans. Let rise while oven is preheating to 350 degrees F. Cook 20 minutes or until top sounds hollow when tapped. Cool in pans on a rack. I actually took took the loaves out of the oven at 20 minutes,because I had ten minutes to get to school to pick up my boys, and covered with foil and left them in the pans. The tops are soft and oh, so, good! Either way, it’s great.