Cheddar Onion Twist

Oxmoor House
60 (1/2-inch) slices.


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2 cups finely chopped onion
1 teaspoon dried whole basil
1 teaspoon dried whole oregano
1/4 cup unsalted butter, melted
6 cups bread flour, divided
2 packages active dry yeast
2 cups very warm whole milk (120° to 130°)
2 cups (8 ounces) shredded sharp Cheddar cheese
2 tablespoons sugar
2 teaspoons salt
2 tablespoons bread flour, divided
1 egg, lightly beaten
1 teaspoon water


Cook: 35 Minutes

Saute onion, basil, and oregano in butter in a skillet over medium heat until onion is tender. Set aside. Combine 2 cups flour and yeast; stir. Add milk to flour mixture, beating at low speed of an electric mixer. Beat 2 minutes at medium speed. Add onion mixture, cheese, sugar, and salt. Stir in enough of the remaining 4 cups flour to make a soft dough.

Sprinkle 2 tablespoons flour over work surface. Turn dough out; knead until smooth and elastic. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled.

Punch dough down; divide in half. Divide each half into 3 equal portions. Roll each portion into a 16-inch rope. Braid 3 ropes together on a greased baking sheet, pinching ends to seal; tuck ends under. Repeat procedure with remaining ropes.

Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled. Combine egg and water; brush over loaves. Bake at 350° for 35 minutes or until loaves sound hollow when tapped. (Cover with aluminum foil the last 15 minutes of baking to prevent over-browning, if necessary.)

Created date

August 2009

Nutritional Information

Calories 84
Caloriesfromfat 29 %
Fat 2.7 g
Satfat 1.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.1 g
Carbohydrate 11.5 g
Fiber 0.0 g
Cholesterol 11 mg
Iron 0.0 mg
Sodium 107 mg
Calcium 0.0 mg