When I have a holiday coming up for which I have to drive far to actually reach the accommodation, I always start thinking about the food that you can buy on the road. Memories will come up immediately of disgusting pre-packed almost wet sandwiches with cheese looking like plastic and tomatoes tasting like water. Also being car sick (which I did not grow out of unfortunately) and not able to read while I sit ‘shotgun’ doesn’t help either for a nice driving experience. However this year when I started to organize our drive to Austria, I thought of my blog and cae up with the idea of making a cheese onion bread for lunch. Cheese onion bread doesn’t need anything else and you can keep it covered in aluminium foil for a long time to keep it fresh! I found this nice recipe which I wanted to share with you guys 🙂
45 g. of butter, 1 tablespoon of olive oil, 7-10 g. of dried yeast, 1 onion, 450 g. of flower, 1 teaspoon of musterdpowder, 180 g. of Gouda cheese or Cheddar if you like (grated), 1,5 dl. of milk, 1,5 dl. of water, salt and pepper.
Melt a knob of the butter in a pan and bake the chopped onion until it is goldenbrown. Let the onion cool off for a while. Put the flower in a bowl and add the yeast, musterdpowder, salt and pepper. Add the cold onion and 3/4 of the cheese to the flowermix and stir gently it until it is mixed. Make a small hole in the middle of the flowermix and add the milk. Knead the dough and add some water if it is too dry. If the dough is well mixed and shiny, put it in a bowl under foil and let it rise for 60 minutes.
After 1 hour you can take the dough out of the bowl and put it on a flower-covered workbench. Knead the dough again for a few minutes. Take an ovendish and cover it with the olive oil. Make 11 balls out of the dough and put 6 of them in the dish. Cover the dough balls with some melted butter (as you like). Put the rest of the dough balls on top of the other 6. Cover the top also with melted butter. Protect the dough with foil and let it rise again in 45 minutes.
Meanwhile you can preheat the oven on 190 degrees. After 45 minutes sprinkle the bread with the leftover 1/4 of grated cheese and let the bread cook in the oven for 40-45 minutes.