Braided onion cheese bread is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Oven-Caramelized Onions: – 3 cups (750 mL) sliced cooking onions – 1 Tbsp (15 mL) olive oil – Salt and pepper – 1 Tbsp balsamic vinegar
Dough: – 3¾ cups (555 g) of all-purpose flour – 2 Tbsp granulated sugar – 2¼ tsp (1 pkg) instant dry yeast – 1 tsp fine salt – ½ cup (125 mL) hot water (hot from the tap) – ½ cup (125 mL) cold 1% or 2% milk – 2 large eggs, room temperature – ½ cup (115 g) unsalted butter, room temperature, cut into pieces
Assembly: – 2 cups (180 g) coarsely grated old cheddar cheese or Swiss cheese – 1 egg, whisked, for brushing – 1 Tbsp sesame seeds
1. For the onions, preheat the oven to 400F (200C). Toss the onions with the olive oil in a large roasting pan or dish and season lightly. Place in the oven uncovered and let the onions cook for about an hour, stirring occasionally until they turn a golden brown. When you are about to remove the onions from the oven, add the balsamic vinegar and stir to remove any caramelized bits from the dish. Cool the onions and then chill until ready to use. 2. For the dough, measure the flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with the hook attachment. Stir the hot water and milk together (the hot water and cold milk should result in a liquid of about 115F/46C). Add the milk mixture and the eggs to the bowl and start the mixer on low, letting it go for a minute or two until the dough is almost combined. Add the butter, a few pieces at a time, while the mixer is on. Increase the speed to one level and continue to mix until the dough looks smooth (it will be very soft), about 6 minutes.
3. Transfer the dough to an ungreased bowl, cover with plastic wrap, and let sit on the counter for an hour. Refrigerate overnight (6 to 24 hours) so the dough firms up. 4. Have ready a baking tray lined with parchment paper. Turn the chilled dough out onto a lightly floured surface and roll it into a 12- × 18-inch (30 × 45 cm) rectangle about ½ inch (12 mm) thick. Place the dough on the baking tray. Spread the caramelized onions along the length of the dough in a central band about 3 inches (7.5 cm) across. Leaving an inch (25 mm) of dough exposed at each end. Top the onions with the grated cheese. Use a paring knife to score the exposed dough at a 45 angle every ¾ inch (1.75 cm).
5. To create the braid, first fold the inch of dough at one short end over the onion and cheese. Pick up the two dough strips nearest that end. Fold the strip in your left hand over the cheese and onion filling, then fold the right one over the filling. Repeat with the remaining strips, alternating left then right and gently pulling the dough so it fully covers the filling as you work your way down the loaf. This folding creates the look of a braid. Just before you reach the end, fold the end piece of the dough over the filling, and then fold the last few strips over the filling and this end piece. Tuck the last two strips under the braided loaf. Cover the bread with a tea towel and let sit on the counter for an hour to rise. 6. Preheat the oven to 350F (180C). Uncover the braid, brush it with the whisked egg and sprinkle with sesame seeds. Bake for about 45 minutes, until the braid is a rich golden brown. Let the braid cool for 10 minutes on the tray on a cooling rack before transferring it directly to the rack to cool for at least another 20 minutes before slicing. 7. The braid can be served warm or at room temperature and will keep for up to 2 days if well wrapped.