Yeast Spring Onion Cheddar Bread
Ingredients
- 3 cup bread flour 375g
- 2 tsp active dry yeast
- 1¼ tsp salt
- 2½ tsp granulated sugar
- 1 cup warm water (90°F to 110°F / 32.2°C to 43.3°C) 240g
- 1½ Tbsp olive oil (or melted butter) 21g
- 1¼ cup grated sharp cheddar cheese, divided 130g
- ¾ cup 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 8x10-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 9x5-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 9x5-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
Serving: 1slice
Servings: 1 loaf
