Cheese and Onion Bread

  • Total Time

    • Prep Time

    • Bake Time

  • Serves


The creamy cheese and subtle onion flavours in the bread will brighten up any lunch time snack, it also tastes marvellous as an accompaniment to soup on a cold winters day. Cheese and onion is a classic  British flavour combination kneaded together into a wholesome crusty loaf.


  1. Preheat the oven to 200ºC (190ºC fan, gas mark 6).

  2. Sift the flour, salt and sugar into a bowl and stir in the yeast. Mix the oil and water together. Make a well in the centre of the flour mixture and stir in the liquid. Bring together with a round bladed knife.

  3. Turn the dough out onto a floured surface and knead well for 10 minutes. Now, knead the spring onions and parsley into the dough. Divide in half. Pat each half of the dough to an oval shape and place on a lightly oiled baking sheet.

  4. Cover with oiled cling film or a damp tea towel and leave to rise in a warm place for 1 hour or until doubled in size.

  5. Scatter the cheese over the bread and bake for 20 – 25 minutes.

  6. Cool on a wire rack. Serve warm.

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  1. 4 star rating

    My family loved it, goes very well with home made vegetable soup.

  2. 5 star rating

    I think 900g is a mistake
    Hi there, this recipe makes 2 oval shaped free form loaves, which is why the recipe calls for so much flour. Hope this helps,
    Happy baking :)

  3. 5 star rating

    I have made this bread twice & its quick & easy. Very nice toasted as well. Family loved it.

  4. 5 star rating

    This makes a lovely soft bread. Whilst I was proving the bread I accidentally knocked the tray of its perch and nearly lost the whole lot. When I managed to get it back onto the tray I could see that in proving, it had probably trebled in size and so had to scrape it all back onto the tray , divide it again and put the other half onto another baking tray... It is a really lovely bread. I substituted garlic for the parsley as I didn't have any.

  5. 5 star rating

    Made this today, actually split the dough into four, I did give it some proving before kneeling in the parsley and spring onion, resulted in a very soft and delicious bread, I also used a mixture of pecorino and cheddar. Will definitely do again

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