Cheese Onion Bread (Print Version)
# Ingredients:
→ Dough
01 -
450 g flour
02 -
1 beaten egg
03 -
8 g salt
04 -
12 g honey
05 -
7 g instant yeast
06 -
215 ml warm milk
07 -
35 g butter
→ Cheese Mixture
08 -
100 g cheese spread
09 -
225 g soft cheese
→ Topping
10 -
1 beaten egg
11 -
75 g yellow onion, halved and sliced
# Instructions:
01 -
Combine the yeast, milk, and honey in a large bowl. Mix thoroughly, then let it rest for 5 minutes.
02 -
Add the egg, salt, flour, and butter to the bowl with the yeast mixer. Knead it for 10-12 minutes until smooth and elastic.
03 -
Keep the dough covered and let it sit somewhere warm for an hour, or until it doubles in size.
04 -
Throw the soft cheese and cheese spread into a food processor and blitz until silky smooth. Divide it into 6 equal chunks.
05 -
Slice your yellow onion into thin, half-ring shapes. Keep it aside for later to use with grated cheese.
06 -
Gently punch down the risen dough, then cut it into 6 equal-sized parts, each about 125 g. Roll each piece into a ball.
07 -
Roll out each ball into a flat disk. Pop some cheese mixture in the middle, pull up the edges to cover it, and pinch the seams closed. Shape it back into a ball.
08 -
Slightly press down each ball to flatten them. Line a baking tray with parchment paper and place them on it.
09 -
Spread some egg over the surface of each dough ball. Sprinkle the onion and cheese topping on top, then rest them for 30 minutes till puffed.
10 -
Set your oven to 200°C (400°F). Bake for 12-18 minutes, or until they're golden on top.
# Notes:
01 -
Milk should be warmed to 35-40°C to activate the yeast properly.
02 -
Allowing the dough to rise all the way will give your bread an airy texture.
03 -
If browning happens too fast, lower the oven temperature to 180-190°C.
04 -
Pick a slightly firmer cheese for creamy, melty results.