Caramelised Onion, Herb, Cheese Stuffed Bread, I’m a Babe!

I’m a Baking Babe again!

As the other Bread Baking Babes know, I more or less retired from active bread baking when mon mari had his pancreas removed a few years ago (thus becoming a Type 1 diabetic).

Still…..BBB logo October 2014

The other Babes thought I might enjoy getting up to my elbows in flour again so they asked if I would like to be Kitchen of the Month.

Well, I could hardly say non when they asked so nicely, now could I?

The immediate question I asked myself (naturally) was what to bake.

Should I find something outrageously challenging, that took hours and hours of preparation and called for exotic ingredients found only in remote mountain areas?

Or…..

I started searching.

I found it.

Every month, when I do the BBB collection I see the Babes cautioning people  NOT to eat the bread while it’s still warm from the oven because it’s not properly finished yet.

Well, where’s the fun in that?

When I saw this recipe that specifically tells one to eat it ‘still warm from the oven’ I knew I had found my bread.

I’m giving two recipes.

The first is the one I made. It uses my measured ingredients and made one reasonably sized loaf that was perfect for two people. We had some warm from the oven the day I baked it and finished it the next day with lunch and dinner.

As it was not a lot of dough I kneaded by hand. Also I was too lazy to get the stand mixer out…..

The second is the original recipe, as I found it, which I have since learned is from Canadian Living.

Caramelized Onion, Herb and Cheese Stuffed Bread

Caramelised Onion, Herb, Cheese Stuffed Bread

Total time: 3 hours

 Ingredients:

  • Dough:
  • 1/2 tsp (.07oz, 2gr) sugar
  • 1 1/2 tsp (.18oz, 5gr) dry yeast
  • 1/4 cup (2oz, 59ml) water
  • 1/8 cup (1oz, 29.5ml) milk
  • 1/8 cup (1oz, 29.5ml) olive oil
  • 1 egg
  • 1 egg yolk
  • 1 cup (4.9oz, 140gr) whole wheat flour
  • 1 cup (5.4oz, 154gr) white flour, may not use all
  • 3/4 tsp (.15oz, 4.25) salt
  • 1 tsp (.05oz, 1.5gr) Herbes de Provence

bread_filling

  • Filling:
  • 1 tsp (.16oz, 4.5gr) butter
  • 2 tsp (.32oz, 9gr) olive oil
  • 2 medium red onions, chopped (1 3/4 cups, 7.6oz, 215gr)
  • 4 medium shallots chopped (3/4 cup, 3.3oz, 94gr)
  • 1 tsp (.14oz, 4gr) sugar
  • 15 fresh sage leaves, chopped (about 2 tbs – too light to weigh)
  • 1 tsp (.05oz, 1.5gr) rosemary
  • 1 tbs Dijon-style mustard (too difficult to weigh)
  • 1/2 cup (1.6oz, 45gr) Parmigiana Reggiano.
  • 1/2 cup (1.6oz, 45gr) Pecorino Romano (sheep’s cheese)
  • 1 egg, beaten

bread_braid

Instructions:

  • Dough:
  • In large bowl, dissolve sugar in water.
  • Sprinkle in yeast; let stand for 10 minutes or until frothy.
  • Whisk in milk, eggs, egg yolks, oil, Herbes and salt.
  • Add the whole wheat flour and half of the white flour and stir to make soft dough.
  • Turn out onto lightly floured surface; knead for 10 minutes, adding enough of the remaining flour to make dough smooth and elastic.
  • Place in oiled bowl, turning to oil all over. Cover with plastic wrap; let rise in warm draft-free place for 1 hour or until doubled in bulk.
  • Filling:
  • Meanwhile, in large skillet, heat butter with oil over medium heat.
  • Add onions, shallots, sugar  and cook until tender,
  • Reduce heat, add sage, rosemary and continue to cook until caramelized, stirring occasionally, about 20 minutes longer.
  • Let cool to room temperature.

bread_raw

  • To shape:
  • Grease baking sheet or line with parchment paper; punch down dough.
  • Turn out onto lightly floured surface.
  • Roll out into 12- x 11-inch (30 x 27 cm) rectangle.
  • Transfer to prepared pan.
  • Spread mustard lengthwise in 3-inch (8 cm) strip down center of rectangle.
  • Top with onion mixture.
  • Sprinkle with 3/4 of the cheese.
  • Using sharp knife and starting at 1 corner of dough, make diagonal cuts 1 inch (2.5 cm) apart almost to filling to form strips along 1 long side of dough. Repeat on other side, cutting diagonal strips in opposite direction.
  • Alternating strips from each side, fold strips over filling to resemble braid, overlapping ends by 1 inch (2.5 cm) and brushing with some of the egg to seal.
  • Cover with towel; let rise in warm place for 30 to 40 minutes or until doubled in bulk.
  • To bake:
  • Brush top with egg. Bake in center of 350°F (180°C) oven for 25 minutes or until puffed and golden.
  • Sprinkle remaining cheese down centre of braid; return to oven for 5 minutes.
  • Serve warm or let cool completely on rack. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 1 day; rewarm in oven before serving.).

bread2

Print Recipe

This is the recipe as I found it:

Caramelized Onion and Asiago Cheese Braid

Ingredients

1 tsp (5 mL) granulated sugar
1/2 cup (125 mL) warm water
1 pkg active dry yeast, (or 1 tbsp/15mL)
1/4 cup (60 mL) milk
2 eggs
2 egg yolks
1/4 cup (60 mL) vegetable oil
1-1/2 tsp (7 mL) salt
3-1/2 cups (875 mL) all-purpose flour

Filling:

1 tbsp (15 mL) butter
1 tbsp (15 mL) vegetable oil
3 cups (750 mL) sliced onions, (about 2 large)
1 tsp (5 mL) granulated sugar
1 tsp (5 mL) dried rosemary
1 tbsp (15 mL) Dijon mustard
1-1/2 cups (375 mL) shredded Asiago cheese
1 egg, lightly beaten

Directions

In large bowl, dissolve sugar in water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in milk, eggs, egg yolks, oil and salt. With wooden spoon, stir in 3 cups (750 mL) of the flour to make soft dough.Turn out onto lightly floured surface; knead for 10 minutes, adding enough of the remaining flour to make dough smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place for 1 hour or until doubled in bulk.

Filling: Meanwhile, in large skillet, heat butter with oil over high heat; cook onions, sugar and rosemary, stirring occasionally, for 5 minutes. Reduce heat to medium; cook, stirring and scraping up brown bits from bottom of pan, for 10 to 15 minutes or until onions are golden and very soft. Let cool to room temperature.

Grease baking sheet or line with parchment paper; punch down dough. Turn out onto lightly floured surface. Roll out into 14- x 12-inch (35 x 30 cm) rectangle. Transfer to prepared pan. Spread mustard lengthwise in 3-inch (8 cm) strip down centre of rectangle, leaving 1-inch (2.5 cm) border uncovered at short ends; top with onion mixture. Sprinkle with 1 cup (250 mL) of the cheese.

Using sharp knife and starting at 1 corner of dough, make diagonal cuts 1 inch (2.5 cm) apart almost to filling to form strips along 1 long side of dough. Repeat on other side, cutting diagonal strips in opposite direction. Alternating strips from each side, fold strips over filling to resemble braid, overlapping ends by 1 inch (2.5 cm) and brushing with some of the egg to seal. Cover with towel; let rise in warm place for 30 to 40 minutes or until doubled in bulk.

Brush top with egg. Bake in centre of 350°F (180°C) oven for 30 to 40 minutes or until puffed and golden. Sprinkle remaining cheese down centre of braid; return to oven for 10 minutes or until melted. Serve warm or let cool completely on rack. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 1 day; rewarm in oven before serving.).
————————————————————————————————

So……

Have a look at what the other Bread Baking Babes have made and…..
If you want to bake this bread and become a Bread Baking Buddie, please bake, post and send me the link to your blog post before midnight Wednesday, 29th October.

My address is thyme2.kate AT gmail DOT com. Please write Bread Baking Buddy in the subject line.
I, in turn, will pop over to admire your bread…. and send you the Buddie Badge.

And the Babes are:

 The Bread Baking Babes

Bake My Day – Karen

blog from OUR kitchen – Elizabeth

Bread Experience – Cathy

Feeding My Enthusiasms – Elle

girlichef – Heather

Life’s a Feast – Jamie

Living in the Kitchen with Puppies – Natashya

Lucullian Delights – Ilva

My Diverse Kitchen — Aparna

My Kitchen In Half Cups – Tanna

Notitie Van Lien – Lien

And me…. Thyme for Cooking – Katie 

Attention Babes…. Did I miss anything?

Last update on October 16, 2014

15 thoughts on “Caramelised Onion, Herb, Cheese Stuffed Bread, I’m a Babe!”

  1. It’s beautiful! 😉 and very good! haha and I’m ready to bake it again.
    We loved it with soup but they start picking apples here next week … apple pie with cheese … only in this bread! Got to bake next week.

  2. A joy to bake with you again Katie. A great recipe, wonderful taste. I was suprised how the cheese and onions vanished a bit after the bake, but the taste was still there. Thanks for this wonderful recipe.

  3. I’m so glad you joined in again! We’re just about to taste our Caramelized Onion Bread – that we allowed to cool completely before cutting into because it’s still baking inside (she said pedantically). But we’re warming it up. Because you’re right. Warm bread just out of the oven tastes better, doesn’t it?

    I’m hoping to have my post up later today (photos still in the camera).

    Many thanks for this lovely bread!!

  4. I’ve enjoyed baking as a buddy for some time now. This recipe is exactly what I’m looking for for my vegetarian family. I don’t blog, but will share pics. Thank you!

  5. Definitely a bread to eat warm from the oven… and eat and eat it until it is gone. This is a wonderful bread to have with a bowl of soup now that it is rainy and chilly here in France. I love the versatility of this loaf and there are so many fabulous combinations of fillings possible, and each would be wonderful with this light, fluffy bread. A great choice, Katie, and so glad to be baking with you!

  6. Tanna, I could see this as a sweet bread…. apples, cinnamon, cheese…. Ham LOL

    It was great to get back in the flour again, Lien. Glad you liked the bread.

    Heather, yeah – warm from the oven is best ;-))

    Rebekah, give it a try – let me know.

    Elizabeth, I was so hoping you would throw caution to the wind and slice into it still warm, It could have finished baking and needed to be sliced so it didn’t get over done….

    Louise, send me the pics – I’ll post them…

    Phoenicia, you’ll always be a Babe!

    Thanks, Elle, I really enjoyed it.

    Karen, warm from the oven rocks!

    Glad you liked it Jamie, and good to be back. But you’re having cool? We’re having a mini heat wave…. More tomatoes!

Comments are closed.

Share via
Copy link
Powered by Social Snap