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?
Absolutely! I would suggest starting with 15 to 20 minutes. Speaking of muffins, I will be posting my favourite muffin recipe tomorrow. 😉
I’d eat this any day if my husband weren’t so picky about onions… 😦 Looks delicious!
Oh what a pity Sook. I will have an extra slice for you next time I make a loaf. 😉
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That looks like a perfect bread for breakfast. It looks amazing 🙂
Thanks Tes, it is super yummy. 🙂
This sounds like a very tasty savoury bread! A perfect partner for hearty soups!
The bread is packed full of flavour and I often enjoy it on it’s own with butter.
Looks so good!
Thanks Michael. Nice of you to stop by again. 🙂
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!
There is nothing quite like freshly baked bread, still warm with lashings of butter. 😀
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.
Oh Yay, I am so pleased you made it Michael. Oh yes, warm from the oven with butter is always best! 😀
Oh forgot to mention the best thing about your bread is how simple it is to make. As easy as 1-2-3!
Thanks Michael. This recipe follows the trend of all my recipes, easy 😉
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Thanks again for the lovely mention Michael. 🙂
Thanks for joining my chili tradition!
Thanks be to you Michael! I am thrilled and honoured to be part of your tradition. Have a great weekend. 🙂 xo
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?
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