Also pictured is my Split Pea and Ham Soup which was cooked in a Pressure Cooker.  You will find the recipe by searching my blog.


This outstanding recipe comes from Marye Audet from Restless Chipotle.  Like me, Marye is an avid from scratch cook and I think you will LOVE this easy recipe.  I’ve made it a few times now, and hardly changed a thing.  That’s saying a lot for me, right?  You all know how I am.  Basically, the only thing I changed was to reserve a bit of onion and cheese to put on the top of the loaves during baking.  I believe next time I will also add some cooked crumbled bacon.  We’ll see.  I told Marye that I would link back to her site, and you’ll find that, as well as the original recipe below.

     Marye describes this bread as a savory onion and cheese bread, light with a crisp crust, tender crumb, and great onion and sharp cheddar flavor. Try it for your next grilled cheese or ham sandwich.


Ingredients for 2 loaves 

2 cups chopped onions

¼ cup butter

1 envelope yeast

¼ cup lukewarm water

Pinch of ginger (helps activate the yeast)

1/3 cup sugar, divided

2 cups lukewarm buttermilk

1 tsp salt

¾ tsp baking soda

1 ½ cups shredded extra sharp cheese

6 +/- cups bread flour

1 egg yolk



In a large saucepan, cook the onions in ¼ cup butter over low heat until caramelized.  (This could take 15 minutes).  Make sure you let them cool somewhat before adding to dough.  You don’t want to kill the yeast.

While the onions are cooking, add yeast, 1 tsp sugar, and ginger to lukewarm water in mixer bowl.  You will need to have your dough hook installed.  Stir and let sit for 5 minutes.

Add buttermilk, remaining sugar, salt, and baking soda.  Give it a quick mix and begin adding 3 cups Bread flour.  Mix until smooth.

It’s time to mix in the cooled onions and grated cheese.  If you want to reserve some for the top of your loaves, do so now.

Add remaining flour one cup at a time, keeping mixer on low speed.  Once dough pulls from the sides of the bowl, start feeling the dough with your fingers.  It shouldn’t be too sticky.  If it is, add a few TBSP of flour and mix again.  The dough will need about 5 minutes mixing time total.  (Or you can now knead by hand if you don’t have a heavy duty mixer).

Lift the dough hook and smear a little olive oil or butter on the inside of the bowl.  Scrape the dough down into the bowl and cover with greased plastic wrap.  Allow to rise for about 90 minutes.

Punch dough down and let rest for a few minutes.  Remove from bowl and form into two loaves.

Place dough in greased loaf pans and grease the tops with olive oil or lukewarm melted butter.  Cover with plastic wrap and a towel to retain heat.  Let rise for 45 minutes.

Preheat oven to 400° F.  Brush tops of loaves with egg yolk mixed with a tsp of water to make the crust beautifully glossy.

Bake for 20 minutes and quickly sprinkle the reserved cheese and onions to top of loaves.  Return to oven and bake for another 10 minutes.

Let cool in pan for 10 minutes.  Turn out and cool before slicing.

NOTE:  This bread will freeze well for up to three months.

You can find Mary’s original recipe at: http://www.restlesschipotle.com/?s=onion+cheese+yeast+bread

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By Tika for CHEW WANNA EAT? © 2016




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