Yeast Spring Onion Cheddar Bread - Rise and Bake with Julie

Prep Time:20

Cook Time:40

Rise Time:2

Total Time:3

Servings: slices

Author: Julie Gavin

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Ingredients

1 c. (240 g) water warmed to 90-110°F (for active dry yeast) or 110-130°F (for instant yeast) 240g
2½ tsp. granulated sugar
2 tsp. active dry yeast or instant yeast
3 c. (375 g) unbleached bread flour (RECOMMEND WEIGHING) 375g
1¼ tsp. salt
1½ tbsp. minced dried onion
½ tsp. garlic powder
1½ tbsp. (21 g) olive oil or melted butter 21g
¾ c. spring onions finely chopped (about 4-5 stalks)
1¼ c. (141 g) cheddar cheese shredded & divided 130g

Instructions

Activate the Yeast: In a small bowl, whisk together warm water (at the appropriate temperature range for the type of yeast), sugar, and 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 bread flour, salt, minced dried onion, and garlic powder.
Form the Dough: Pour the yeast mixture and olive oil (or butter) into the dry ingredients. Stir until a shaggy dough forms. Add 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) 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 of 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 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.
Instant Yeast: For this type of yeast, proofing is optional. You may also add all your dry dough ingredients and olive oil (or butter) at once and add you warmed water. Just knead and complete the first rise
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).
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.