This savoury bread is perfect for a relaxed breakfast or lunch. It’s easy to make and loaded with flavour. The spring onions and cheese add a delicious depth of flavour, while the bread itself is nicely crusty on the outside and fluffy on the inside. Enjoy!
Ingredients for cheese and onion bread
400g Strong White Flour
1tsp Caster Sugar
7g Fast action Yeast
100g Mature Cheddar Cheese (grated)
3 Spring Onions (finely chopped)
250ml Warm Water
How much spring onion to use?
This depends on how much you like onions. You could add a bunch of spring onions or just have 3 springs onions as I’ve used in this recipe. With 3 salad onions, you still get the onion taste and smell, so to me, it is just right.
The fresh and mild flavour that spring onions offer makes them a great option for those who find themselves unable to eat heavy, spicy foods. They can be enjoyed raw or cooked just enough so their integrity remains while still being delicious! If you’re looking into cooking these up with your family this weekend, try this Cheese & Onion bread recipe – it goes well together with anything savoury or just on its own with butter!
How many calories are in spring onions?
Spring Onions have very low calories for those of you who are counting their calories. For 3 spring onions, it is about 12kcal. If you divide this loaf into 8 slices, it works about 238 calories per slice, but they are thick slices, so you could split it and have 2 slices for the same amount of calories. If you’re adding a dollop of butter on top, don’t forget that!
How to make cheese and onion loaf
It is very easy to make this bread; all you need to do is combine the flour, sugar, salt and yeat. Gradually add the water until you have a soft dough. Add the grated cheese and chopped onions and continue to mix for 3 minutes.
Grease a large bowl and add the dough to it. Cover and set aside for 2 -3 hours or until it’s doubled its size. Meanwhile, grease and line your loaf tin with baking paper, ensuring there are no gaps.
Once the dough has risen, tip onto a floured surface and kneed briefly. Roll into a log, then transfer to your loaf tin. Leave in a warm place until risen just above the tin edge. Preheat your oven to 200 degrees fan oven or gas mark 7. Bake for 40 minutes until deep golden brown. Leave in the tin for 2 minutes, then transfer to a wire rack to cool.
For a gluten-free alternative, try my soda bread recipe.
How to store your bread
When it comes to storing bread, you can use a few different methods. If you plan to eat the bread within a few days, you can store it at room temperature in a bread box or on the countertop wrapped in a wax wrapper (my favourite way to store it).
If you want the bread to last a bit longer, you can store it in the fridge. This will help to keep the bread from going stale as quickly. For long-term storage, you can freeze the bread. This is a good option if you know you won’t be able to eat the bread before it goes bad. When freezing bread, make sure to wrap it tightly in plastic wrap or place it in a freezer bag. That way, it will stay fresh for several months.
More savoury bread recipes
Sun-Dried Tomato Bread
Spring Onion and Cheese Savoury Bread Recipe
- 400 g Stong White Flour
- 1 tsp Caster Sugar
- 1 tsp Salt
- 7 g Fast Action Yeast
- 100 g Extra Mature Cheddar (Grated)
- 3 Spring Onions (Finely chopped)
- 250 ml Warm Water
- In your electric mixer fitted with a dough hook, combine the flour, sugar, salt and yeast. Gradually add the water until it forms a soft dough.400 g Stong White Flour, 1 tsp Caster Sugar, 1 tsp Salt, 7 g Fast Action Yeast
- Add the cheese and onion and continue to mix for 3 minutes.100 g Extra Mature Cheddar, 3 Spring Onions
- Grease a large bowl and add your dough. Cover with clingfilm and set aside for 2-3 hours or until it has doubled its size.
- Grease and fully line your loaf tin with baking paper.
- When your dough has doubled it's size tip out onto a floured surface, knock back and roll into a log tucking in at the ends and tranfer to your loaf tin.
- Leave in a warm place for about 40 minuted or until it has risen just above the tin edge. Preheat oven to 200°c Fan oven, Gas mark 7.
- Bake the loaf for 40 minutes until deep golden brown colour. Let it rest in the tin for 2 minutes then transfer to a wire rack to cool. Serve with butter.
Love making bread? Try my Hot Cross Bun Loaf