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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!

Ingredients

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  • 1 1/3 cup warm water
  • 1 tsp sugar
  • 1 sachet active dry yeast ((equates to 2 1/4 tsp))
  • 1/4 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

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.

Find it online: https://eatnik.com.au/cheddar-onion-bread/