This week a colleague is leaving the company and because we like to eat, a potluck was organized for today. I could’ve cooked something, but then I would feel a bit bad posting it here if it didn’t involve an oven.

I figured a simple bread would be unbearably simple. Muffins would be a bit weird for lunch. Then I opted for a cheese and onion loaf adapted straight from my favourite bread book. To avoid any trouble at home, I also baked one to keep, which is the one photographed for the purposes of this post. This loaf is now almost over, about 24 hours after it was first sliced.

The main difference between loaves was the cheese. While for the personal loaf took a nice chunk of raw milk Gruyère, to take to work I went for a milder cheddar aged 18 months. Also, I decided to leave scotch out of the onions in the communal loaf.

Cheese and onion loaf

Ingredients

450 grams of flour
175 grams of cheese (meltable, strong, like aged cheddar or Gruyère – preferably anything made with raw milk)
Caramelised onions (recipe on previous post)
Melted butter
20 grams of fresh yeast
Powered mustard
Salt and pepper
150 ml of warm water
150 ml of warm milk

Directions

1. In a bowl, add the flour, 130 grams of cheese, caramelised onion, mustard, salt and pepper. Make a well in the middle.

2. Dissolve yeast in water.

3. Add water with yeast and milk to flour mix. Integrate all ingredients and knead for about 10-15 minutes. Cover with a towel and leave it to rest for 1 hour or until it doubles in size.

4. Divide it into 20 equal pieces and make them into small balls. Put it in the bread pan in two rows of five balls each. Use a brush to spread butter on top of them. Put the remaining balls on top of the ones already aligned. Spread butter on them, cover and leave it to rest for 45 minutes.

5. Pre-heat the oven to 190° Celsius (374° Fahrenheit). Grate the remaining cheese on top of the loaf. Bake it for 40 minutes.

6. Eat it by itself or with anything you want on top.