Cheese & caramelised onion coburg

Cheese & caramelised onion coburg

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(2 ratings)

Prep: 20 mins Cook: 30 mins You'll have a baked loaf in 2 ½ - 3 hrs


Makes 2
This savoury cheese and onion bread is delicious served warm from the oven

Nutrition and extra info

Nutrition: per serving

  • kcal183
  • fat5g
  • saturates2g
  • carbs31g
  • sugars3g
  • fibre2g
  • protein7g
  • salt0.74g
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    For the brown loaf

    • 400g malted grain brown bread flour, or wholemeal or granary bread flour
    • 100g strong white bread flour
    • 7g sachet easy-bake dried yeast (or 2 tsp Quick dried yeast)



      Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

    • 1½ tsp salt
    • 1 tbsp soft butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    For the flavouring

    • 1 large onion, cut into thin wedges



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 beaten egg



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 50g grated mature cheddar



      Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…


    1. Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.

    2. Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.

    3. Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough’s lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.

    4. Fry the onion in the olive oil until very lightly caramelised, then leave to cool. Cut the dough in half and shape into 2 balls. Cover with the glass bowl and leave for 15 mins. Shape by flattening each ball into an 18cm round, put each on a large baking tray lined with baking parchment. Make 6 deepish cuts with a sharp knife to mark each round into 6 wedges. Cover with a clean tea towel. Leave for 40-45 mins, or until doubled in size. Finish by brushing with beaten egg, scatter over the onion, then the grated cheese.

    5. Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 30-35 mins or until golden. If the onion is getting too brown, lay a piece of parchment over the top. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.

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    Comments, questions and tips

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    Lisa's Yummy Food
    10th May, 2020
    I tried this recipe for the first time today and went with the advice to add the cheese and onion after the first knead. Wow, the bread is fantastic, even added some jalapeño to my portion - the best bread I’ve made so far.
    29th Nov, 2013
    Just took these beautiful breads out of the oven and they look and smell gorgeous. Also, they cook quicker than your conventional loaf due to the flat(ish) shape. I did have to cover my coburg's with parchment to slow down the browning of the onions though, I'm wondering if there's any way to avoid them over cooking without having to do this? Haven't tasted the bread yet, but for looks, smell and ease of making I'd give these 4 stars! Plus the fact that you make 2 at once is ideal; one for the family and one for me...
    28th Aug, 2011
    Good basic recipe to use. Try out different variations of flours, a mixture of white, wholemeal, spelt flour gives a tasty flavour. I add a handful of medium oatmeal & bran which gives flavour & a nice crunchy crust. After 1st. rise, try mixing the cheese/onion mixture in to bread when folding to shape dough, cheese cooks inside bread beautifully giving a yummy, cheese taste with no burned pieces on crust. I prefer to use fresh yeast, gives a better flavour to finished loaf. I also make smaller free-form loaves which bake quicker, enough for 2 people and freezes well, that's if you have any left! Lovely bread made with just strong white flour, cheese adding a little English mustard, Dijon or grained, add to flour or water when mixing, really brings out the cheese flavour. Try your own additions to see what you prefer....lovely! Odelle.
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