Onion-Cheddar Bread

This Onion-Cheddar Bread is a comforting, savory loaf that combines the robust flavor of whole wheat with the sharp tang of cheddar cheese and the savory depth of onion soup mix. The dough is enriched with butter and a touch of orange juice for a tender crumb, resulting in a bread that is soft inside with a golden, crisp crust. Its perfect for serving alongside soups and stews, as a side for hearty dinners, or simply with butter for a snack.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 4

Calories: 275

Dietary: Vegetarian

Description

This Onion-Cheddar Bread is a comforting, savory loaf that combines the robust flavor of whole wheat with the sharp tang of cheddar cheese and the savory depth of onion soup mix. The dough is enriched with butter and a touch of orange juice for a tender crumb, resulting in a bread that is soft inside with a golden, crisp crust. Its perfect for serving alongside soups and stews, as a side for hearty dinners, or simply with butter for a snack.

Ingredients

2 1/2 cup Unbleached All-Purpose Flour
1 cup Whole Wheat Flour
1 package Active Dry Yeast
1/3 cup Warm Water (110-115 Degrees)
1/2 cup Orange Juice
1/2 cup Water
2 tablespoon Butter Or Margarine
1 ea Env. Onion Soup Mix
1 tablespoon Sugar
1 teaspoon Salt
5 ounce Shredded Cheddar Cheese
1 Melted Butter Or Margarine

Directions

1
In a medium bowl, combine the all-purpose flour and whole wheat flour; set aside.
2
In a large mixing bowl, dissolve the active dry yeast in the warm water.
3
Add the orange juice, regular water, butter or margarine, onion soup mix, sugar, salt, and 2 cups of the flour mixture to the yeast mixture.
4
Mix until smooth, then stir in enough of the remaining flour mixture until a soft dough forms that pulls away from the sides of the bowl.
5
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
6
Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
7
Preheat the oven to 375 degrees F (190 degrees C).
8
Punch down the dough and turn it out onto a lightly floured surface.
9
Press or roll the dough into a 10 x 8-inch rectangle.
10
Sprinkle 1 cup of the shredded cheddar cheese evenly over the dough.
11
Roll up the dough starting from the 8-inch side, jelly-roll style, and pinch the ends to seal.
12
Place the loaf in a 9 x 5 x 3-inch loaf pan, seam side down.
13
Brush the top with melted butter or margarine and sprinkle with the remaining cheddar cheese.
14
Bake for 45 minutes, or until the bread sounds hollow when tapped on the bottom.
15
Remove from the pan to a wire rack and cool completely before slicing.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 275kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 7g35%
Cholesterol 45mg15%
Sodium 620mg26%
Total Carbohydrate 38g13%
Dietary Fiber 2g8%
Sugars 4g
Protein 9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the water is warm (110-115F) but not hot, as water that is too hot can kill the yeast.

The dough is ready to proceed when an indentation remains after gently touching it.

Butter or margarine should be cut into small pieces or softened to incorporate easily into the dough.

Allow the bread to cool completely before slicing to prevent it from becoming gummy.

Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: onion, cheddar, bread, cheese, yeast, homemade, savory, loaf, whole wheat, baking, comfort food, side dish, onion soup mix, pull apart, vegetarian, easy, hearty, flour, butter, orange juice

Read it online: https://www.chefs-mate.com/recipe/onion-cheddar-bread/