Easy Cheese and Onion Bread Recipe (Foodblogswap)



Working on university papers can be pretty boring and stressful. That’s just the way it is. Deadlines are no fun, except the sound they make as they whoosh by as Douglas Adams famously said. While I’ve been enjoying the whooshing sound for a couple of times the past year, I couldn’t get around the foodblogswap deadline. And so here you have this super easy recipe for delicious cheese and onion bread, just in time for the Super Bowl (of Soup). 

That’s right: I might be Dutch but I’m far from oblivious as far as American (sports) culture is concerned. You really can’t get around things like the Super Bowl, and it’s even broadcast here nowadays. Although I can’t afford to stay up for late enough to watch it, information trickles in through various media outlets. Like how expensive the commercials are in half time and how it’s pretty much an eating fun-fest. Well, I can help out in that last department! This bread is so easy you really should try it. Cut the bread into portions to keep the amount of calories in check. This bread will be gone before you know it! For those who have to do without the Super Bowl, this bread compliments a (super) bowl of soup really well. So there’s no excuse not to bake it now! This is a Neptune’s Kitchen recipe! On Neptune’s Kitchen you’ll find even more easy baking and cooking recipes in Dutch.


Easy Cheese and Onion Bread

This bread is great for a (dinner) party, or with a large bowl of creamy soup!

Servings: makes one 30x20cm/12x8inch bread

Prep time: 20 mins + 1h inactive

Cooking time: 20-30 mins
Total time: 1h50mins


500gr strong white bread flour

7gr instant yeast
10gr salt
1/2 tsp dried oregano
1/2 tsp dried thyme
300ml tepid water

2 large onions, halved and sliced thinly
100gr cheese (Cheddar or Gouda), grated
1 tbsp olive oil

1. In a large bowl, whisk together flour, yeast, salt and herbs. Make sure to add yeast on one side of the bowl and salt on the other, so they are not touching before whisking.

2. Slowly add water while mixing with a wooden spoon, or in a freestanding electric mixer with dough hook. Once the dough has come together, knead for 10-12 mins with mixer or 15-20 mins by hand. The dough should be smooth and stretchy, and spring back when touched with a lightly oiled finger. Place dough in a lightly oiled bowl. Cover bowl and leave dough to rest in a warm spot for 1 hour, or until doubled in size. While the dough is proving, preheat oven to 220C/430F. You can also use this time to prepare your cheese and onions.

3. Once the dough has risen, transfer the dough onto a lightly flour surface. Use your hands to push the dough into a 30x20cm/12x8inch rectangle shape. Transfer the rectangle onto a baking sheet, then cover with cheese and onion. 

4. Place bread in the oven and bake for 20-30 mins, or until the crust is a nice golden brown. Don’t worry if your onions catch slightly, this will provide some extra flavor. You can freeze this bread, place in the oven at 200C/390F for 5-10 minutes to re-heat.

Source: Neptune’s Kitchen


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