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Caramelized Onion Cheddar Bread

A delightful bread featuring sweet caramelized onions and gooey sharp cheddar, perfect for family gatherings and winter evenings.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: American, Comfort Food
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Bread
  • 3 cups all-purpose flour
  • 1 cup warm water Make sure the water is warm, but not hot.
  • 1 packet yeast Standard packet contains about 2 1/4 teaspoons.
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 2 tablespoons butter For caramelizing onions.
For the Filling
  • 2 large onions, sliced Sweet onions recommended for flavor.
  • 2 cups shredded sharp cheddar cheese Other cheese varieties such as gouda or mozzarella can be used.

Method
 

Preparation
  1. In a medium frying pan over low heat, melt the butter. Add the sliced onions and sprinkle with salt. Cook gently, stirring frequently, until the onions are golden brown and caramelized, about 20-30 minutes. Set them aside.
  2. In a large bowl, combine warm water, sugar, and yeast. Allow it to sit for about 5-10 minutes until bubbly.
  3. Add the flour, garlic powder, onion powder, and black pepper to the yeast mixture. Mix until a dough forms, then knead in the shredded cheese and the caramelized onions.
Rising
  1. Shape the dough into a ball and place it in a greased bowl, covering it with a kitchen towel. Let it rise in a warm place until it has doubled in size, around 1 hour.
  2. Once the dough has risen, punch it down and turn it out onto a floured surface. Shape it into a loaf and place it into a greased loaf pan. Cover and let it rise again for about 30 minutes.
Baking
  1. Preheat your oven to 375°F (190°C). Once the loaf has risen, bake for 30-35 minutes until golden brown and sounds hollow when tapped.
  2. Let the bread cool a bit, then slice and enjoy!

Notes

For best results, be patient during the caramelization of the onions. Store in an airtight container at room temperature for up to 3 days. You can freeze unbaked dough after the first rise for up to 3 months.