Just to balance out the ever growing sugar content, I thought it best to throw something savoury into the mix again. For those of you in the warmer climates enjoying braai’s (barbecues) this festive season, this bread is always a welcome and enjoyed accompaniment and quite honestly is nice enough to enjoy as a meal on it’s own.
Cheese and Onion Bread
Ingredients
625ml bread flour
15ml baking powder
2ml salt
125ml cheddar cheese grated
15ml chopped fresh chives
15ml chopped fresh parsley
1 medium onion grated
2 extra large eggs
250ml milk
Grated cheddar cheese for topping
Method
- Preheat the oven to 200 °C.
- Sift the flour, baking powder and salt together.
- Mix in the cheese, herbs and onion.
- Whisk the eggs and milk together and add to the mixture and blend until a soft dough is formed.
- Turn the mixture into a greased loaf tin.
- Bake for 20 minutes.
- Sprinkle the additional cheese on the top and bake for a further 10 to 15 minutes.
Submitted by: Mandy Frielinghaus, Mauritius
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Excellent recipe, I suppose it can be adapted to muffins if you tweak the cooking time?
By: Cindy on December 2, 2010
at 11:41
Absolutely! I would suggest starting with 15 to 20 minutes. Speaking of muffins, I will be posting my favourite muffin recipe tomorrow.
By: thecompletecookbook on December 2, 2010
at 11:56
I’d eat this any day if my husband weren’t so picky about onions…
Looks delicious!
By: Sook on December 2, 2010
at 11:59
Oh what a pity Sook. I will have an extra slice for you next time I make a loaf.
By: thecompletecookbook on December 2, 2010
at 14:30
[...] This post was mentioned on Twitter by Mandy Frielinghaus, Mandy Frielinghaus. Mandy Frielinghaus said: Recipe – Cheese and Onion Bread: http://wp.me/pT5Tj-u5 [...]
By: Tweets that mention Cheese and Onion Bread « The Complete Cook Book Blog -- Topsy.com on December 2, 2010
at 14:53
That looks like a perfect bread for breakfast. It looks amazing
By: Tes on December 2, 2010
at 15:36
Thanks Tes, it is super yummy.
By: thecompletecookbook on December 2, 2010
at 16:04
This sounds like a very tasty savoury bread! A perfect partner for hearty soups!
By: rsmacaalay on December 3, 2010
at 15:05
The bread is packed full of flavour and I often enjoy it on it’s own with butter.
By: thecompletecookbook on December 3, 2010
at 15:47
Looks so good!
By: Michael Beyer on December 4, 2010
at 01:59
Thanks Michael. Nice of you to stop by again.
By: thecompletecookbook on December 5, 2010
at 12:39
I love breads with cheese. I may have to try this one. I like that it has chives in it too. One of my all-time favorite cheese breads is a parmesan tomato that I used to pick up warm from a bakery at my university. I would run home and slather butter on it!
By: Michael Beyer on December 6, 2010
at 18:39
There is nothing quite like freshly baked bread, still warm with lashings of butter.
By: thecompletecookbook on December 7, 2010
at 07:25
I just made your bread and had a slice warm out of the oven with butter of course. It is delicious! I’m going to have some more tomorrow for lunch with a warm bowl of chili.
By: Michael Beyer on December 8, 2010
at 06:09
Oh Yay, I am so pleased you made it Michael. Oh yes, warm from the oven with butter is always best!
By: thecompletecookbook on December 8, 2010
at 07:58
Oh forgot to mention the best thing about your bread is how simple it is to make. As easy as 1-2-3!
By: Michael Beyer on December 8, 2010
at 06:09
Thanks Michael. This recipe follows the trend of all my recipes, easy
By: thecompletecookbook on December 8, 2010
at 07:59
[...] basic ingredients. It tastes wonderful with this buttery cornbread or my friend Mandy’s Cheese and Onion Bread (from The Complete Cookbook [...]
By: Michael’s Chili « Oishii! on September 30, 2011
at 23:48
Thanks again for the lovely mention Michael.
By: thecompletecookbook on October 1, 2011
at 08:20
Thanks for joining my chili tradition!
By: Michael Beyer on October 1, 2011
at 14:13
Thanks be to you Michael! I am thrilled and honoured to be part of your tradition. Have a great weekend.
xo
By: thecompletecookbook on October 1, 2011
at 15:51
Hi Mandy–I had a couple of questions the second time around. Funny how that happens with cooking/baking. Can you clarify the size of the loaf pan you use? Also, I was finely chopping, rather than grating the onions which you do, and I had reservations about the amount of onions I had in front of me. I know onion sizes can vary greatly. Any idea the weight of the onion you use?
By: Michael Beyer on October 1, 2011
at 14:12
Hi Michael, no worries. The pan I use at home for this bread is 23cm x 13cm but while living on the island used one that was somewhat narrower but longer – never brought it home so can’t give you measurements on the one I’m afraid. I love onion so am never worried about having too much but reckon it could change the baking time and possibly texture of the bread – I use an onion that is somewhere in the region of 150g and 195g before being peeled and grated. Hope this helps.
xo
By: thecompletecookbook on October 1, 2011
at 15:50