Description

This Caramelized Onion Cheddar Bread recipe combines sweet, slow-cooked onions with sharp cheddar cheese in a soft, fluffy yeast bread. Perfect as a comforting snack or accompaniment to meals, this homemade bread features layers of rich flavor thanks to the caramelized onions, fresh herbs, and melted cheese woven into the dough. With a soft interior and golden crust, it’s an irresistible treat for bread lovers.

Ingredients

Scale

Yeast Dough Base

1 packet Active Dry Yeast (Ensure it is fresh for best activity)
1 cup Warm Water (Approximately 110°F)
2 tablespoons Sugar (Fuels yeast during fermentation)
1 cup Milk (Whole milk offers the best flavor)
2 tablespoons Olive Oil (Can substitute with melted butter)
1 teaspoon Salt (Enhances flavor and controls yeast activity)
5 cups All-Purpose Flour (Can substitute with bread flour)

Filling

2 Onions, finely sliced (Sweet onions are preferred)
3 cups Cheddar Cheese, grated (Can substitute with Gouda or Provolone)
2 teaspoons Fresh Thyme or Rosemary (Optional; omit if desired)

Instructions

Caramelize Onions: Heat olive oil in a skillet over medium heat. Add the thinly sliced onions and cook for 10-15 minutes until they start to soften. Reduce the heat to low and continue cooking for an additional 45 minutes until the onions turn golden-brown in color and become fragrant, stirring occasionally to prevent burning.
Prepare Dough: In a large mixing bowl, combine the sugar, active dry yeast, and warm water. Stir gently and let it sit for about 5-10 minutes until the mixture becomes foamy, indicating the yeast is active. Once foamy, mix in the milk, olive oil, salt, caramelized onions, and flour. Stir until the dough just begins to come together.
Knead Dough: Transfer the dough onto a floured surface. Knead the dough for approximately 8-10 minutes by hand until it becomes smooth, elastic, and no longer sticky. Add small amounts of flour as needed to prevent sticking, but avoid over-flouring.
First Rise: Lightly grease a large bowl and place the kneaded dough inside. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
Shape the Bread: Punch down the risen dough to release trapped air. Divide the dough into two equal portions. Roll each portion into a rectangle shape on a floured surface. Sprinkle the grated cheddar cheese evenly over the rectangle, along with the fresh thyme or rosemary if using. Roll the dough tightly into a log shape, then braid the two logs together or shape as desired.
Second Rise: Place the braided loaves into greased loaf pans. Cover them loosely with a cloth or plastic wrap and allow them to rise again for about 1 hour, until puffy and nearly doubled.
Bake the Bread: Preheat your oven to 350°F (175°C). Bake the loaves for about 50 minutes, rotating the pans halfway through the baking time to ensure even browning. If the bread starts to brown too quickly, tent the tops with foil to prevent burning.
Cool the Bread: Remove the bread from the oven and let it cool in the pans for 5 minutes. Then transfer the loaves to a wire rack and allow them to cool completely before slicing to preserve the texture.

Notes

Be patient while caramelizing onions; slow cooking brings out the natural sweetness.
Use fresh yeast for best results; expired yeast may not rise properly.
You can substitute cheddar with other semi-hard cheeses like Gouda or Provolone for a different flavor profile.
If you prefer a stronger herb taste, increase thyme or rosemary up to 1 tablespoon.
Store bread in an airtight container to keep it fresh for up to 3 days, or freeze for longer storage.
If you do not want to braid, shape loaves as desired, such as oblong or round.

Prep Time: 45 minutes
Cook Time: 1 hour 5 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: caramelized onion bread, cheddar bread, homemade bread, savory bread, yeast bread, comfort food, cheesy bread, bread recipe