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Preparation – 15 minutes + waiting time
Heat the milk until it is lukewarm, make sure it is not too hot. Mix the lukewarm milk with the sugar and yeast and let it stand until it starts to foam; the yeast is now active.
You can knead the dough by hand or with an electric stand mixer. Combine the flour with the salt and gradually add the yeast mixture. Knead well until you have an elastic dough, then shape it into a ball.
Place the ball of dough in a bowl, and cover with a damp tea towel. Leave the dough to rise for around an hour.
Finishing the cheese and onion bread – 45 minutes
Peel the onions and cut them into thin half moons. Heat a little olive oil in a medium sized skillet and cook the onions for around 20 minutes, until they start to caramelise.
Meanwhile, knead the dough again and press it flat on a baking tray lined with baking parchment. Let the dough rise under the tea towel for a further 15 minutes.
Preheat the oven to 190 degrees Celsius.
Crush the black peppercorns, if necessary, and mix them with the onions. Use black pepper, if possible, as it imparts a warm flavour to the onions.
Flatten the dough, again, with your fingers and then spread the caramelised onions over it.
Top with grated cheese, then bake the bread in the oven for about 20 minutes.
The exact baking time depends on the oven and the thickness of the bread. Let the bread cool a little, then enjoy!
Which cheese is best to use for this cheese and onion bread?
You can basically use any type of grated cheese that melts well. Opt for a young cheese like Emmental, or Gruyère or a mature cheese (like a cheddar). We used a combination of Emmental and a mature cheese.
What type of onions should I use for this cheese and onion bread?
Standard brown or white skinned onions are fine, but pink or red onions can also be used. Red onions give the bread a slightly darker colour.