Soft Cheese Onion Bread

This hearty Soft Cheese Onion Bread has been my kitchen triumph for years, offering the perfect balance of pillowy dough and gooey cheese in every bite. I developed this recipe during a particularly cold winter when I craved something comforting yet impressive enough for weekend gatherings.

I first made these cheese buns when hosting an impromptu brunch, and they've become the most requested item whenever friends come over. The combination of soft interior and crispy cheese topping never fails to impress even the pickiest eaters.

Ingredients

• Milk: ensures a soft tender crumb use whole milk for best richness
• Honey: provides a subtle sweetness and helps activate the yeast quickly
• Instant yeast: speeds up the rising process for faster results
• Egg: adds richness and color to the dough structure
• Flour: creates the foundation all purpose works perfectly here
• Butter: enriches the dough use unsalted for better flavor control
• Salt: enhances all flavors particularly important with cheese
• Young cheese: brings the primary flavor semi firm varieties melt best
• Cheese spread: creates incredible creaminess and moisture
• Yellow onion: adds sweet aromatic flavor when baked on top
• Second egg: for brushing creates that beautiful golden crust

Step-by-Step Instructions

Activate the Yeast:

Combine lukewarm milk around 95°F with honey and yeast in a deep bowl, stirring gently to distribute. Let this mixture rest for 5 minutes until slightly frothy which confirms your yeast is alive and active. This foundation ensures proper rising later.

Build the Dough:

Add the beaten egg to the yeast mixture and stir to incorporate completely. Introduce the butter, flour, and salt, then knead thoroughly for 10-12 minutes until the dough becomes smooth and elastic. You should be able to stretch a small piece thinly enough to see light through it without tearing, indicating proper gluten development.

First Rise:

Cover the bowl with plastic wrap or a damp towel and place in a warm draft free spot for approximately one hour. The dough should double in size and feel puffy when gently poked. This slow fermentation develops flavor and structure essential for the final texture.

Prepare Cheese Filling:

Process the young cheese and cheese spread in a food processor until completely smooth and well blended. This mixture should have a spreadable but not runny consistency. Divide into six equal portions to ensure each bread gets the same amount of filling.

Create Onion Topping:

Slice the onion into thin half rings for even cooking and pleasant texture. Mix thoroughly with the grated cheese in a bowl, ensuring even distribution of ingredients. The moisture from the onions will slightly bind with the cheese for a perfect topping.

Shape the Dough:

Gently deflate the risen dough on a lightly floured surface to release excess carbon dioxide. Divide into six equal portions using a kitchen scale for precision. Shape each portion into a smooth ball by pulling edges toward center and pinching to seal.

Form Filled Rolls:

Roll each dough ball into a flat circle approximately 5 inches in diameter. Place one portion of cheese filling in the center, leaving an inch border around the edges. Carefully fold the edges up and over the filling, pinching firmly to seal completely. Turn seam side down and gently flatten to distribute filling.

Final Shaping:

Using gentle pressure, flatten each filled ball slightly to create a disk shape approximately 3/4 inch thick. This creates the perfect canvas for your topping while ensuring even baking throughout the bread.

Prepare for Baking:

Arrange the shaped breads on a parchment lined baking sheet with at least 2 inches between them. Brush each generously with beaten egg, making sure to cover the entire surface. Distribute the onion cheese mixture evenly across the tops, gently pressing to adhere to the egg wash.

Second Rise:

Allow the prepared breads to rise uncovered for 30 minutes in a warm area until noticeably puffed and nearly doubled in size. This final proof ensures the perfect texture when baked.

Bake to Perfection:

Bake in a preheated 400°F oven for 12-18 minutes, rotating halfway through for even browning. The breads are done when deeply golden on top and sound hollow when tapped on the bottom. The internal temperature should reach approximately 190°F for perfect doneness.

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My absolute favorite moment with this recipe was watching my cheese skeptic nephew devour three in one sitting before asking for the recipe to take to college. The way the cheese filling creates pockets of molten goodness inside the soft bread creates an experience that converts even the most hesitant eaters.

Make-Ahead Options

These cheese breads excel as a prepare in advance option for busy hosts. You can shape and fill them, then refrigerate overnight before the second rise. Simply remove from the refrigerator 1 hour before baking to allow them to come to room temperature and complete their final rise. The cold fermentation actually improves flavor development, creating an even more complex taste profile that your guests will notice.

Substitution Guide

While the recipe specifies young cheese, you can experiment with different varieties based on your preferences. Sharp cheddar creates a more pronounced flavor profile, while gouda offers a buttery richness. For the cheese spread, cream cheese makes an excellent substitute if you prefer a tangier note. Vegetable additions like finely chopped spinach or roasted red peppers can be folded into the filling for colorful variations that transform these from side dish to complete meal.

Serving Suggestions

These cheese breads shine when served warm from the oven alongside hearty soups or stews, creating the perfect vehicle for mopping up flavorful broth. For breakfast applications, pair with scrambled eggs and a simple arugula salad dressed with lemon juice. At dinner parties, arrange on a wooden board with assorted olives, thinly sliced prosciutto, and fig jam for an impressive appetizer spread that allows guests to mix and match complementary flavors.

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Cultural Context

This cheese bread draws inspiration from Eastern European traditions where stuffed breads have been staples for centuries. Similar to Russian piroshki or Georgian khachapuri, these filled breads represent the ingenious ways home cooks throughout history have combined simple ingredients into nourishing meals. The addition of onions specifically references Dutch cookery traditions where sweet onions frequently appear as both flavor enhancer and garnish. By making these breads, you connect with centuries of baking knowledge passed through generations of family kitchens.

Frequently Asked Questions

→ How do I ensure soft and airy bread?

Make sure the milk is lukewarm (around 35-40°C) to activate the yeast properly. Let the dough rise until doubled in size before baking, and knead thoroughly for a smooth texture.

→ What type of cheese works best for this bread?

Young cheese and cheese spread are recommended. Finer, firmer cheese melts well and gives a creamy but not overly runny filling.

→ Can I prepare the dough ahead of time?

Yes, you can. After kneading the dough, cover it and let it rise in the fridge overnight. Allow it to come to room temperature before shaping and baking.

→ How do I prevent the bread from browning too quickly in the oven?

If your bread browns too fast, reduce the oven temperature to 180-190°C and consider covering it loosely with aluminum foil.

→ What can I add for extra flavor?

You can add chopped fresh herbs like parsley or thyme to the cheese mixture or sprinkle sesame seeds on top before baking for an extra crunch.