A robust bread loaf that goes great with hearty meals from soups to stews and your best gravy.
This recipe gives you a couple of options. You can either use caramelized onions or use reconstituted onions. I’ve tried it both ways and both results are great. What really makes this bread great is the addition of shredded cheddar cheese both in the dough and as a topping. Make sure you top the loaf with shredded cheddar after the dough kneading cycle is complete and before the rise and bake cycle.
AuthorSteve Nubie
A robust bread loaf that goes great with hearty meals from soups to stews and your best gravy.
This recipe gives you a couple of options. You can either use caramelized onions or use reconstituted onions. I’ve tried it both ways and both results are great. What really makes this bread great is the addition of shredded cheddar cheese both in the dough and as a topping. Make sure you top the loaf with shredded cheddar after the dough kneading cycle is complete and before the rise and bake cycle.
Select Basic-White Cycle – Medium crust, 1.5 pound loaf setting. Here again, you can add the savory ingredients at the beginning. You don’t have to wait for the beep following the kneading cycle. If you choose to brown the onions instead of using dried onions, dice an onion and add 4 tablespoons of the diced onions to some olive oil or butter. Don’t use more than a tbsp of oil or butter and toss them until they’re browned and caramelized. They should reduce to 2 tablespoons and can be added at the beginning of the cycle as well.
Ingredients
Directions
Select Basic-White Cycle – Medium crust, 1.5 pound loaf setting. Here again, you can add the savory ingredients at the beginning. You don’t have to wait for the beep following the kneading cycle. If you choose to brown the onions instead of using dried onions, dice an onion and add 4 tablespoons of the diced onions to some olive oil or butter. Don’t use more than a tbsp of oil or butter and toss them until they’re browned and caramelized. They should reduce to 2 tablespoons and can be added at the beginning of the cycle as well.
I’m going to try this today using sourdough. Thanks for the recipe.
Sourdough will work great.
Steve
is there any way to make chunky cheese bread like they sell in grocery stores, grating the cheese does not come out the same
Chunks of cheese would work fine. Just add in the same proportions. Harder cheeses will hold up better during the kneading cycle although you could add your cheese chunks towards the end of the kneading cycle when we sometimes add fruit and nuts. You could also try adding cheese curds. They’re cheaper and may hold up during the kneading cycle regardless of when you add them.
Hope that helps,
Steve