Cheddar Onion Bread

Easy, moreish cheddar onion bread is bound to ignite your love for home bread making. It sure did for me.

Just quickly: I read this Instagram post today about how people don't like reading a person's life story on a recipe post. They'd rather get right to the recipe instead of having to sift through 300 words of backstory. So I'm going to try this and ease up a little on the lengthy paragraphs. Tell me what your personal thoughts are on my Instagram post about this loaf. Do you like to read long stories pre-recipe? Or are you the type that just flicks through all the words in order to get to the part you're really here for? Your feedback is appreciated!

Anyway, let's try something shorter today. To be honest, I can basically summarise my feelings on this cheddar onion bread in a few dot points:

• I'm slowly getting better and more consistent and making bread! Yay!
• Some kind of cheesy bread has been on my to-do list for a while now.
• Consistently making homemade bread is like some fantasy of mine. I hate that bread often defeats me.

By the way, I understand that the method of folding is quite confusing. It's difficult to explain! So, if you're quite confused by my explanation of how to twist the bread before the bake, watch this awesome instructional video by Seasons and Suppers here.

Here's the recipe:

Cheddar Onion Bread

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A soft, fluffy, moreish bread for toasting and dipping into soup, spreading with butter and Vegemite or enjoying as is!

• Author: Andrea
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 1 loaf 1x
• Category: Savoury
• Method: Baked

Ingredients

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• 1 ⅓ cup warm water
• 1 tsp sugar
• 1 sachet active dry yeast ((equates to 2 ¼ tsp))
• ¼ cup milk
• 1 tbsp garlic-infused olive oil ((or regular))
• 1 tsp salt
• 4 cups all-purpose or bread flour
• 3 stalks spring onions (finely sliced)
• 2 cups grated cheddar cheese
• 2 tsp garlic powder

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Instructions

1. In a large bowl, add warm water and sugar. Sprinkle over yeast and leave for 10 minutes until foamy.
2. Add milk, garlic-infused olive oil, salt and flour. Stir until a sticky mixture forms. Turn out on a floured surface and knead until a soft, smooth dough forms. Alternatively, use a dough hook on a stand mixture. If you find the dough is too sticky, add in an extra half cup of flour, a tablespoon at a time.
3. When dough is ready, form into a round ball. Place into an oiled bowl and cover with plastic wrap. Leave in warm place for 1-2 hours until dough has doubled in size. At this stage, unwrap and punch down.
4. Preheat oven to 180ºC. Prepare a loaf tin and line with baking paper. Turn dough out on to a floured surface. Roll out to a large rectangle, approximately 40x25 centimetres. Sprinkle over grated cheese, chopped spring onions and garlic powder. From the short edge, roll up tightly.
5. Turn rolled dough so it is vertical on your workspace, and cut down the middle. Take both halves and twist once or twice over the top of each other to create a sort of plait. Place into prepared loaf tin.
6. Bake for 50 minutes or until loaf has browned on top and sounds hollow when tapped. Allow to cool for five minutes in the tin before removing and placing on a cooling wire. Enjoy warm, or cool down and slice.