CHEESE 'N ONION BREAD

CHEESE 'N ONION BREAD image

Yield 6 mini-loaves

Number Of Ingredients 11

1 large onion, finely chopped 3 tablespoons olive oil or butter
2/3 cup warm beer or water (should be heated to about 130F)
2 tablespoons yeast (not the instant type)
1 tablespoon sugar
2 tablespoons marmite
2 cups flour, plus extra as needed
1 cup old cheddar cheese, grated, at room temperature
oil or melted butter, for brushing tops of loaves
1/4 cup grated cheddar cheese, preferably orange
1/4 cup thinly sliced green onion (green part only)
sea salt, for sprinkling tops

Steps:

Day one: Saute onions over medium-low heat in the oil or butter until soft but not brown. Set aside and cool. In a large bowl, whisk liquid, marmite and sugar until dissolved. Whisk in yeast and a handful of the flour. Leave in a draft-free spot for 10-15 minutes. When the mixture is foamy, add the rest of the flour, cheddar, and onion mixture, until combined. Knead on a floured surface, about 10 minutes. Place in a greased bowl, cover with plastic, and refridgerate overnight. Day two: Take out of the fridge, allow to sit for 60 minutes. Pre-heat oven to 350°F. Punch the dough down, and dived into six parts. Roll each portion into a roughly oval shape. Place on a large baking tray, bush with oil and sprinkle with green onions, cheese and salt. allow to sit for another 30 minutes. Bake for 20-25 minutes, then move to a cooling rack. Swat husband's hand with a wooden spoon when he tries to sneak one before dinner.