This easy cheese and onion bread is absolutely the best! With a ciabatta base, it has a chewy crust and airy pockets of goodness. If you can wait overnight, it is definitely worth it! Adding cubes of cheese and sliced green onions to the dough gives this bread its distinct flavour.
I am an Amazon affiliate, which means that I may make a small commission on the Amazon links you click on this website. Of course, this is at no extra charge to you.
My family loves a good ciabatta bread. Chewy, flavourful, and really like no other bread I’ve made. Really. Just plain, it is delicious dipped in a good olive oil and balsamic vinegar. That’s the way my girls like to enjoy this bread almost as soon as it is cool enough to slice! With the addition of sharp cheese and an entire bunch of green onions, we are only stepping up our ciabatta game.
If you are nervous to try making an artisan bread like this, fear not. I will walk you through every step slowly and surely. It is probably the easiest bread I’ve made! You’ll be churning the loaves out in no time- so don’t worry. Let’s get going on this recipe.
How to make easy cheese and onion bread:
- First of all, you need a dutch oven. I found mine at a second hand store, but this is the one I’d love to get someday! It’s round, and mine is oval. I’d love to make a round loaf. If you’d like to purchase a more economical dutch oven, this one is great!
- You’ll need a nice size bowl, and a rubber spatula.
Let’s get started on making our bread, shall we?
1. In a medium/large bowl, place 4 cups of all-purpose flour, 1 1/2 t of salt – I love Himalayan pink salt, and 1/4 t of fast acting yeast.
2. Mix the dry ingredients together well.
3. Add 1 1/4 cups of cubed sharp cheddar cheese, and a whole bunch of green onions, chopped.
4. Pour in 2 cups of lukewarm water. You can tell the water is the right temperature if you let it run over your wrist and it doesn’t feel hot or cold. It will match your body temperature.
5. Using a rubber spatula, mix this all together until all the flour is absorbed. It will take a few minutes, so keep stirring and folding the mixture…it will eventually come together.
6. Cover the bowl with plastic wrap, and leave for about 8 hours. I usually start my bread at bedtime.
7. In the morning, your bread will be risen, and bubbly. It will look like the photo below.
8. Using the rubber spatula again, fold the sides of the dough in to the middle. Let it rest for 30 minutes. Keep it covered.
9. Now. Spritz your counter with water, and place plastic wrap on the damp counter. This will keep your plastic wrap from slipping, and make it very easy to clean up your counter later.
Hang in there! We’re almost done.
10. Sprinkle quite a bit of flour on the plastic wrap. Using the rubber spatula, dump out your dough onto the floured surface, and with floured hands, fold the dough in onto itself on each side until it looks like a loaf. Turn it upside down, or rather, right side up to keep the “nice” top of the loaf up. Hope that made sense.
11. Cover loosely with plastic wrap, and let it rise for 2 hours.
12. When 1.5 hours has passed, turn your oven on to 450 degrees F. Place the dutch oven in your oven to heat.
13. When the oven has heated, take the dutch oven out, remove the lid, and sprinkle generously with cornmeal.
14. Place your risen loaf in the dutch oven, make a few slits in the top crust, and cover with the lid.
15. Let it bake for 30 minutes. Take the lid off, and bake for 15 more minutes.
16. Remove from pot and let it cool completely on a cooling rack. Enjoy!
Way to go! You’ve made your first loaf of easy cheese and onion bread. Wasn’t that easy?
During the time in the oven, it seems like the cubes of cheese explode in the loaf! The onions caramelize slightly, and the two flavours blend together to make a beautiful loaf of bread. This loaf goes great with a bowl of your favourite soup or stew. We ate it this morning, toasted, alongside a fried egg. Wonderful!
Pin it for Later!
Want to know more about Lucie and Mathilda? Click HERE.
Easy Cheese and Onion Bread
- dutch oven
- 4 cups all purpose flour
- 1 1/2 tsp salt
- 1/4 tsp fast-acting yeast
- 1 1/4 cups cubed sharp cheddar cheese
- 1 bunch chopped green onions
- 2 cups lukewarm water
- Combine all dry ingredients. Add cheese, onion and water.
- Mix thoroughly.
- Let rise in a bowl covered in plastic wrap for at least 8 hours.
- Punch down dough with a spatula by folding it in on itself several times. Cover and let sit for 30 minutes.
- Turn dough out onto floured surface, folding it in on itself to form a loaf. Turn so that the nice side of the loaf is facing up.
- Cover loosely with plastic wrap, and let rise for 2 hours.
- When 1.5 hours have passed, start your oven. 450 degrees F. Place the dutch oven in the oven to heat.
- Take the dutch oven out and sprinkle cornmeal in the bottom of the pot. Place your loaf in, slash the top a few times with a knife, cover with the dutch oven lid, and place in oven.
- Let bake for 30 minutes. When 30 minutes are up, take the lid off the pot and continue baking for 15 more minutes.
- Remove the loaf to a cooling rack, and let cool completely. Enjoy!