Homemade Soft Cheese Onion Bread (Print version)

Soft homemade yeast bread filled with creamy cheese and topped with sweet onion and melted cheese.

# Ingredients:

For the dough

01 - 215 ml (scant 1 cup) whole milk, warmed to 95-105°F
02 - 12 g (2 teaspoons) honey
03 - 7 g (2 1/4 teaspoons) instant yeast
04 - 1 large egg, beaten
05 - 450 g (3 3/4 cups) all-purpose flour, plus more as needed
06 - 35 g (2 1/2 tablespoons) unsalted butter, softened
07 - 8 g (1 1/3 teaspoons) fine salt

For the cheese filling

08 - 225 g (8 oz) young Gouda, Havarti, or mild cheddar, grated
09 - 100 g (3 1/2 oz) cream cheese spread or plain cheese spread

For the topping

10 - 75 g (1/2 medium) yellow onion, thinly sliced into half-moons
11 - 200 g (2 cups) grated cheddar, mozzarella, or a mix
12 - 1 large egg, beaten for egg wash

# Instructions:

01 - Stir the warm milk, honey, and yeast together in a large bowl. Let stand for 5 minutes, then mix in the beaten egg.
02 - Add the flour, softened butter, and salt. Knead by hand or with a dough hook for 10-12 minutes, until the dough is smooth, elastic, and just slightly tacky.
03 - Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
04 - Mix the grated young cheese with the cream cheese spread until thick and creamy. In a separate bowl, toss the sliced onion with the grated topping cheese.
05 - Punch down the dough and divide it into 6 equal pieces. Flatten each into a 5-inch round, spoon filling into the center, then pull the edges over the filling and pinch firmly to seal.
06 - Place the filled breads seam-side down on a parchment-lined baking sheet. Brush with beaten egg, press the onion-cheese topping over each one, and let rise until puffy, 25-35 minutes.
07 - Bake at 400°F (200°C) for 16-20 minutes, until deeply golden on top and baked through. Cool for 5-10 minutes before serving.

# Good to know:

01 - Best served warm after a short rest.
02 - The dough can complete its first rise overnight in the refrigerator.
03 - Freeze baked and cooled breads for up to 2 months.

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