Name: Savory Onion-Cheese-Bread
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 2 Servings
Ingredients: 2 Tüte/n Dry yeast; 200 g Processed cheese; 2 tbsp Sugar; 1 tsp Salt; 600 g Flour; 100 g Butter or Margarine; 1 Tüte/n Onion soup

Description

This savory onion-cheese bread is an absolute delight! I like to bake it when friends come to visit or as a side dish to a warming soup. The processed cheese in the dough makes it particularly juicy and the onion soup butter provides a spicy taste. It is easy to prepare and can be easily frozen. Perfect for those who like it hearty and are looking for a delicious bread for dipping or topping. A great recipe that always succeeds!

Ingredients (7 ingredients)

2 Tüte/n Dry yeast

200 g Processed cheese

2 tbsp Sugar

1 tsp Salt

600 g Flour

100 g Butter or Margarine

1 Tüte/n Onion soup

Preparation (7 steps)

Prepare yeast-cheese mixture

Thermomix® Setting

20 sec/Speed 3

Add 2 packets of dry yeast, 200 g processed cheese, 2 tbsp sugar, 1 tsp salt and 250 ml lukewarm water to the mixing bowl and stir for 20 sec./speed 3.

Knead dough

Thermomix® Setting

2 min/Kneading speed

Add 600 g flour and knead for 2 min./kneading stage.

120

Let dough rise

Transfer the dough to a bowl, cover and let rise in a warm place for 30 minutes.

Prepare onion soup butter

Thermomix® Setting

15 sec/Speed 3

Add 100 g soft butter or margarine and 1 packet of onion soup powder to the mixing bowl and stir for 15 sec./speed 3.

Shape and spread dough

Roll out the dough into a rectangle (approx. 50x30cm). Spread with the onion soup butter and roll up from the narrow side. Line the baking sheet with baking paper.

Cut and place dough

Cut the dough roll lengthwise and place both halves on the baking sheet with the cut side facing up. Let rise again for 20 minutes.

Bake bread

Preheat the oven to 200°C and bake the bread for approx. 25 minutes.

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

About this recipe

This onion-cheese bread has been a hit with our family for years. I still remember how my grandma always baked it when we came to visit. The smell of onions and cheese wafting through the house was simply unmistakable. She didn't have a Thermomix®, but the recipe is so simple that it can be wonderfully adapted to the modern food processor. The ingredients are deliberately kept simple, but each one plays an important role. The dry yeast, of course, ensures the looseness of the dough. The processed cheese, preferably a variety with herbs or chives, makes the bread incredibly juicy and gives it a slightly sour note. Sugar and salt are the usual suspects to round off the taste and activate the yeast. The flour forms the base, I prefer wheat flour type 405, but spelt flour also works well if you like it a bit more rustic. The butter or margarine in the onion soup butter ensures a nice crust and a rich taste. And the onion soup powder is of course the star that gives the bread its unmistakable, hearty taste. When preparing it in the Thermomix®, it is important that the water for the yeast-cheese mixture is really lukewarm, not too hot, otherwise the yeast will die. When kneading the dough, make sure that it comes away nicely from the edge of the mixing bowl. If it is too sticky, you can add a little more flour. Letting the dough rise is crucial for the looseness of the bread. It is best to place the bowl in a warm place, for example near the heater or in the slightly preheated oven (not warmer than 50°C). The onion soup butter can be prepared very quickly in the Thermomix®. It is important that the butter or margarine is really soft so that it mixes well with the onion soup powder. When rolling out the dough, make sure that it does not become too thin, otherwise the bread will become too dry. For a vegetarian version, you can simply make sure that the onion soup is vegetarian. A vegan version is a bit more difficult, but you could replace the processed cheese with a vegan cheese alternative and the butter with vegan margarine. Instead of onion soup powder, you can also use other spices, such as garlic powder, paprika powder or herbs of Provence. The onion-cheese bread tastes best fresh from the oven, lukewarm. It is a great bread for dipping in herb quark, sour cream or guacamole. It also goes perfectly with a warming soup or a salad. You can of course also top it with sausage, cheese or vegetables, for example. The bread can be frozen well. It is best to cut it into slices and freeze it in portions. This way you can simply thaw and bake it as needed. It will keep in the refrigerator for a few days, but it will dry out quickly. You can also prepare the bread well by preparing the dough the day before and letting it rise overnight in the refrigerator. The next day you can then roll it out, spread it and bake it.