- 1
- 165 mins
- 195 mins
Ingredients
- 1 envelope yeast
- 1/4 cups lukewarm water
- pinch of ginger (helps activate the yeast)
- 2 cups warm buttermilk
- 1/3 cup sugar
- 1/4 cup melted butter, lukewarm not hot
- 1 tsp salt
- 3/4 tsp baking soda
- 1 1/2 cups shredded extra sharp cheese
- 2 cups chopped onions, caramelized
- 6 cup bread flour, more or less as needed
Preparation
Step 1
Add the yeast and ginger to the water with a teaspoon of the sugar.
Stir together in a bowl and set aside for five minutes.
Mix buttermilk, sugar, salt, baking soda in with the yeast mixture.
Add three cups of flour and mix until smooth.
Mix in butter, onions, and cheese until it is totally incorporated into batter.
(Onions are easy to caramelize and doing that gives them a deeper, richer flavor. You just need to chop them, melt some butter in a sauce pan, and simmer them in the butter covered until they turn a nice, rich brown, and get soft. Be sure to let them cool to room temperature before you go on with the recipe. Too much heat will kill the yeast.)
Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed.
When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth. Or, knead with the mixer according to manufacturer's instructions.
Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours.
Punch down and form into two loaves.
Place in greased loaf pans and grease tops.
Cover, and allow to rise for 45 minutes.
Brush tops with egg yolk mixed with a teaspoon of water to make it glossy.
Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast.
Remove loaves from oven and allow to cool in pans for 10 minutes.
Turn out and cool completely on a rack.
Cover the loaves if you want soft crusts.
These loaves freeze well for up to three months.