Recipes, re-invented from cooking shows
Tear and Share Cheese and Onion Bread
Prep. Time:
Baking Time:
Total Time:
45 minutes (plus 1 hour 30 minutes rising time)
35 - 40 mins
3 hours 15 mins
Serves:
8-10 servings
Inspired by Jason's Great British Baking Show creation - individual dough balls filled with sharp cheese and caramelized onions, baked together to form a honeycomb-shaped loaf with a golden cheddar crust.
Cheese alternatives: Try aged Gruyère, sharp white cheddar, or a mix of cheddar and Parmesan
Spice level: Omit red pepper flakes for a mild version, or use smoked paprika for a different flavor profile
Make-ahead: The shaped dough balls can be refrigerated overnight for the final rise - just bring to room temperature before the final 30-minute rise
Troubleshooting: If your dough balls open during baking, you didn't seal them tightly enough - make sure to pinch the seams very well
Ingredients
CARAMELIZED ONIONS:
2 large yellow onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon brown sugar (demerara)
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon red pepper flakes (or ½ teaspoon if you prefer mild heat)
DOUGH:
3½ cups (420g) bread flour
2 teaspoons SAF red fast action yeast
1 teaspoon granulated sugar
1 teaspoon salt
1 cup (240ml) warm milk (around 110°F/43°C)
3 tablespoons unsalted butter, melted and slightly cooled
1 large egg, room temperature
ASSEMBLY:
8 oz sharp cheddar cheese, cut into ¾-inch cubes (19 pieces)
1 cup (4 oz) sharp cheddar cheese, freshly grated
1 large egg, beaten with 1 tablespoon milk (for egg wash)
Instructions
STEP 1: CARAMELIZED ONIONS (1 hour ahead)
Heat butter and olive oil in a large skillet over medium-low heat.
Add sliced onions, brown sugar, and salt. Stir to coat evenly.
Cook slowly, stirring every 5-7 minutes, for 25-30 minutes until onions are deep golden brown and jammy. They should be significantly reduced in volume.
In the last 5 minutes, add black pepper and red pepper flakes.
Remove from heat and let cool completely (about 30 minutes). The onions should be at room temperature before using.
Make-ahead tip: Onions can be made up to 2 days in advance and refrigerated.
STEP2: DOUGH:
Activate the yeast: In a large mixing bowl, combine warm milk and sugar. Sprinkle yeast over the surface and let stand 5-10 minutes until foamy and doubled in size. If it doesn't foam, your yeast may be dead - start over.
Mix the dough: Add melted butter, egg, and salt to the yeast mixture. Gradually add flour, mixing with a wooden spoon until a shaggy dough forms.
Knead the dough: Turn onto a lightly floured surface and knead for 8-10 minutes. The dough is ready when it's smooth, elastic, and passes the windowpane test (stretch a small piece thin enough to see light through without tearing).
First rise: Place dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm spot (75-80°F) for 1 hour until doubled in size.
STEP 3: ASSEMBLE THE BREAD
Prepare the pan: Grease a 9x13-inch baking dish thoroughly.
Divide the dough: Punch down the risen dough and turn onto a lightly floured surface. Divide into 19 equal pieces (about 35g or 1.2 oz each - use a kitchen scale for best results).
Fill the dough balls: Working with one piece at a time, roll into a 4-inch circle. Place 1-2 teaspoons of caramelized onions in the center, top with 1 cube of cheddar. Gather the edges up and around the filling, pinching tightly to seal. Roll gently between your palms to form a smooth ball with the seam on the bottom.
Arrange in honeycomb pattern: Place the filled dough balls in your prepared pan in this pattern:
Row 1: 4 balls
Row 2: 5 balls (nestled between the gaps of row 1)
Row 3: 4 balls (nestled between the gaps of row 2)
Row 4: 3 balls (nestled between the gaps of row 3)
Row 5: 3 balls (nestled between the gaps of row 4)
The balls should be just touching but not squished together.
Final rise: Cover with a damp towel and let rise 30-45 minutes until the dough balls are puffy and connected to each other.
STEP 4: BAKE:
Preheat: Set oven to 375°F (190°C) during the last 15 minutes of rising.
Add toppings: Gently brush the tops with egg wash, being careful not to deflate the dough. Sprinkle evenly with grated cheddar cheese.
Bake: Bake for 35-40 minutes until the top is golden brown and the internal temperature reaches 190°F (88°C) when tested in the center of the loaf.
Cool: Let cool in the pan for 10 minutes before serving warm.
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