Yeast Spring Onion Cheddar Bread
Is there anything better than the smell of freshly baked bread wafting through your kitchen? This Cheesy Yeast Spring Onion Cheddar Bread is your new go-to for a savory, flavor-packed loaf that’s bursting with gooey cheddar pieces and a double dose of onion goodness. With fresh spring onions and minced dried onions, every bite delivers a bold, savory punch, perfectly balanced by sharp cheddar and a soft, chewy crumb. It’s the kind of bread that begs to be slathered with butter, dunked in soup, or turned into the ultimate grilled cheese. Ready to bake a loaf that’ll make your taste buds sing? Let’s dive in!
Why You’ll Love This Yeast Spring Onion Cheddar Bread
- Bold Onion Flavor: Fresh spring onions (¾ cup!) and minced dried onions (1½ tablespoons!) team up for an irresistible savory depth.
- Gooey Cheddar Pieces: I fold in sharp cheddar after the first rise, creating pockets of melty cheese in every slice.
- Perfect Texture: Bread flour gives this loaf a chewy, hearty crumb that holds up to all those flavorful add-ins.
- Beginner-Friendly: With step-by-step photos and tips, this yeast bread is doable for new bakers and seasoned pros alike.
- Versatile: Serve it warm with dinner, toast it for breakfast, or use it for epic sandwiches.
Whether you’re baking for a cozy weeknight or a weekend gathering, this loaf is guaranteed to impress. Let’s talk ingredients, then get to the recipe!
Key Ingredients for Cheesy Onion Bread
Here’s what you’ll need to make this savory yeast bread, with a few notes on why each ingredient matters:
- Bread Flour: Bread flour’s higher protein content (12-14%) gives this loaf its chewy, sturdy structure, perfect for holding those cheddar pieces and onions. All-purpose flour works in a pinch but will yield a softer crumb.
- Active Dry Yeast: The magic behind that lofty rise. Make sure your yeast is fresh for the best results!
- Salt: A generous amount enhances the cheddar and onion flavors without overpowering.
- Sugar: Feeds the yeast and balances the savory notes.
- Warm Water: Between 90°F to 110°F (32.2°C to 43.3°C) it activates the yeast without killing it. I rely on my trusty meat thermometer to get it right everytime.
- Olive Oil: Adds moisture and a subtle richness. Melted butter works, too, for a slightly different flavor.
- Sharp Cheddar Cheese: Grated coarsely for melty pockets inside (1 cup) and a cheesy crust (¼ cup on top). Sharp cheddar brings bold flavor to match the onions.
- Spring Onions: Fresh and vibrant, they add a mild, green oniony bite. Use both green and white parts!
- Minced Dried Onion: The secret to that intense, caramelized onion flavor that makes this bread unforgettable.
- Garlic Powder: A tiny pinch for extra savory depth, but feel free to skip it.
Grab these ingredients, a 9×5-inch loaf pan, and let’s bake!
How to Make Yeast Spring Onion Cheddar Bread
This recipe takes about 3 hours from start to finish, including rising time, but most of that is hands-off. The result? A golden loaf that’s soft, cheesy, and packed with onion flavor. Here’s the step-by-step, with tips to make it foolproof.
Mixing the Dough
- In a small bowl, whisk together 1 cup warm water, 2½ tsp sugar, and 2 tsp yeast. Let it sit for 5-10 minutes until it’s foamy and smells like fresh bread. If it doesn’t foam, your yeast might be old—grab a fresh packet!
- Mix Dry Ingredients: In a large mixing bowl, whisk 3 cups bread flour, 1¼ tsp salt, 1½ tbsp minced dried onion, and ½ tsp garlic powder (if using). Those dried onions will start working their magic right away.
- Form the Dough: Pour the frothy yeast mixture and 1½ tbsp olive oil into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms. Add ¾ cup chopped spring onions and gently knead them in with your hands or the spoon—they’ll add little flecks of green throughout.
Knead & Rise
- Knead: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic and passes the windowpane test. It should feel soft but not sticky. If it’s too wet, sprinkle in flour 1 tsp at a time; if too dry, add water 1 tsp at a time. You’ll love how the onions make it smell amazing already!
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp towel, plastic wrap, or a showercap. Let it rise in a warm spot (75-85°F/24-29°C) for 1-1½ hours, until doubled in size. I like to set mine near a sunny window or on the counter while the oven preheats.
- Add the Cheddar: Punch down the dough to release the air. On a floured surface, flatten it into an 8×10-inch rectangle. Sprinkle 1 cup grated cheddar evenly over the surface. Roll it tightly into a log, pinching the seams to seal, and place seam-side down in a greased 9×5-inch loaf pan.
Shaping Your Yeast Onion Cheddar Bread
- Second Rise: Cover loosely with the towel and let rise for 30-45 minutes, until the dough just reaches the pan’s edge. It should look puffy and ready to bake.
- Preheat the Oven: During the second rise, preheat your oven to 375°F (190°C).
- Add Cheddar Topping: Sprinkle the remaining ¼ cup cheddar on top for that cheesy crust.
Bake & Serve
- Bake: Bake for 32-40 minutes, until the loaf is golden brown and sounds hollow when tapped (or hits 190°F/88°C internally if you have a thermometer). If the cheese on top browns too quickly, tent with foil after 25 minutes.
- Cool: Let the bread cool in the pan for 5 minutes, then transfer to a wire rack for at least 20 minutes before slicing. I know it’s tempting, but cutting too soon can make the crumb gummy!
Baking Tips for Your Yeast Onion Cheddar Bread
- Check Your Yeast: Always proof it first to ensure it’s active. No foam? Start over with fresh yeast.
- Grate Your Own Cheese: Pre-shredded cheese has anti-caking agents that can affect melting. Freshly grated cheddar gives you those gooey pockets.
- Don’t Skimp on Onions: The combo of ¾ cup fresh spring onions and 1½ tbsp dried onions is what makes this bread bold. Chop the spring onions finely for even distribution.
- Kneading 101: Not sure if you’re done? The dough should pass the “windowpane test”—stretch a small piece thin enough to see light through without tearing.
- Pan Size Matters: This recipe is scaled perfectly for a 9×5-inch loaf pan. If your pan is smaller, you might need to reserve a bit of dough for a mini roll.
How to Serve and Store Your Bread
This yeast spring onion cheddar bread is at its peak when warm, with those melty cheddar pieces stealing the show. Here are some ideas:
- Serve It: Slather with butter, pair with a bowl of tomato soup, or use for a killer turkey sandwich.
- Toast It: Pop a slice in the toaster oven to revive the cheesy crust.
- Grilled Cheese: Buttered and grilled with some more Cheddar or American Cheese.
- Gift It: Wrap a cooled loaf in parchment and twine for a thoughtful homemade gift.
Storage: Keep in an airtight container at room temperature for 2-3 days. For longer, wrap tightly and freeze for up to 2 months. Reheat slices in a 325°F (165°C) oven for 10 minutes to bring back that fresh-baked vibe.
More Spring-Inspired Bread Bakes to Try
Spring is the perfect time to fill your kitchen with the aroma of freshly baked breads, and this Cheesy Yeast Spring Onion Cheddar Bread is just the start! If you loved the savory, herbaceous vibes of this loaf, I’ve got a few more spring-inspired recipes that’ll keep your baking spree going. These breads are bursting with seasonal flavors and make every meal feel like a sunny picnic. Here are three favorites to try next:
- Soft Pretzel Bites with Honey Mustard Dip: These golden, chewy pretzel bites are bite-sized perfection, with a soft interior and that classic salty crust. Paired with a tangy-sweet honey mustard dip, they’re ideal for spring gatherings or a cozy snack session. Bonus: they’re way easier than they look!
- Garlic Rosemary Dinner Rolls: Fluffy, buttery, and infused with fragrant rosemary and garlic, these dinner rolls are a springtime dream. They’re perfect for sopping up soups or serving alongside a fresh salad. Your kitchen will smell like an herb garden in the best way!
- Herb Focaccia Bread: This airy, golden focaccia is studded with fresh herbs like thyme and oregano, with a crispy, olive oil-kissed crust. It’s a showstopper for spring brunches or as a side for grilled veggies. Slice it up and watch it disappear!
Each of these recipes brings a little spring magic to your table, just like our cheesy onion bread. Which one will you bake first? Let me know in the comments, and happy spring baking!
Let’s Bake Together!
I can’t wait for you to try this cheesy yeast spring onion cheddar bread! It’s one of those recipes that makes your kitchen feel like a cozy bakery, and the bold onion flavor paired with melty cheddar is pure comfort food magic. Have questions? Want to swap in a different cheese or add herbs? Drop a comment below—I’m here to help!
Yeast Spring Onion Cheddar Bread
Ingredients
- 3 c. bread flour 375g
- 2 tsp active dry yeast
- 1¼ tsp salt
- 2½ tsp granulated sugar
- 1 c. warm water (90°F to 110°F / 32.2°C to 43.3°C) 240g
- 1½ Tbsp olive oil (or melted butter) 21g
- 1¼ c. grated sharp cheddar cheese, divided 130g
- ¾ c. finely chopped spring onions about 4-5 stalks
- 1½ Tbsp minced dried onion
- ½ tsp garlic powder (optional)
Instructions
- Activate the Yeast: In a small bowl, whisk together 1 cup warm water (90°F to 110°F / 32.2°C to 43.3°C), 2½ teaspoons sugar, and 2 teaspoons yeast. Let sit for 5-10 minutes until foamy. If it doesn’t foam, use fresh yeast.
- Mix Dry Ingredients: In a large bowl, whisk 3 cups bread flour, 1¼ teaspoons salt, 1½ tablespoons minced dried onion, and ½ teaspoon garlic powder (if using).
- Form the Dough: Pour the yeast mixture and 1½ tablespoons olive oil into the dry ingredients. Stir until a shaggy dough forms. Add ¾ cup chopped spring onions and knead them in lightly.
- Knead: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If sticky, add flour 1 teaspoon at a time; if dry, add water 1 teaspoon at a time.
- First Rise: Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place (75-85°F / 24-29°C) for 1-1½ hours, until doubled.
- Add Cheddar: Punch down the dough. On a floured surface, flatten into an 8×10-inch rectangle. Sprinkle 1 cup (105g) grated cheddar evenly over it. Roll tightly into a log, pinch seams to seal, and place seam-side down in a greased 9×5-inch loaf pan.
- Second Rise: Cover loosely and let rise for 30-45 minutes, until the dough just reaches the pan’s edge.
- Preheat the Oven: Preheat to 375°F (190°C) during the second rise.
- Bake: Top with ¼ cup (25g) cheddar and bake for 32-40 minutes, until golden and hollow-sounding (internal temp 190°F/88°C). Tent with foil after 25 minutes if browning too fast.
- Cool: Cool in the pan for 5 minutes, then transfer to a wire rack for at least 20 minutes before slicing.
Notes
- Yeast Check: Ensure your yeast is active by confirming it foams during proofing. No foam means it’s expired—grab a fresh packet.
- Cheddar Pieces: Adding cheese after the first rise creates melty pockets. Grate coarsely for more pronounced chunks, and use freshly grated cheddar for best texture (pre-shredded has anti-caking agents).
- Onion Flavor: The ¾ cup (85g) spring onions and 1½ tablespoons (17g) dried onion deliver bold flavor. Chop spring onions finely for even distribution.
- Bread Flour: Bread flour (12-14% protein) gives a chewy, sturdy crumb to support the add-ins. All-purpose flour yields a softer loaf but may be less structured. Pan Size: This recipe is scaled for a 9×5-inch loaf pan. If your pan is smaller, reserve a small portion of dough for a mini roll.
- Storage: Store in an airtight container at room temperature for 2-3 days, or freeze for up to 2 months. Reheat slices at 325°F (165°C) for 10 minutes.
- Serving Ideas: Slather with butter, pair with soup, use for grilled cheese, or sandwiches. Toast slices to revive the cheesy crust.
Nutrition
As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Thank you for your support!
