Skip to main content

Cheese and Onion Bread

Published: Updated:

8 Reviews

Total Time
Prep Time
Bake Time
Serves 1
Serves 1

About our cheese & onion bread recipe

This cheese and onion loaf will brighten up any lunchtime snack. The creamy cheese and subtle onion flavours in the bread taste 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.

If you enjoyed this recipe, give our pear and stilton bread a try!

9 ingredients6 steps


    1. Step 1

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

    2. Step 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. Step 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. Step 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. Step 5

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

    6. Step 6

      Cool on a wire rack. Serve warm.


      • 900gAllinson's Strong White Bread Flour 
      • 1 tspSalt 
      • 1 tspBillington's Unrefined Golden Caster Sugar 
      • 2 tspDried active yeast 
      • 4 tbspOlive oil 
      • 550mlWarm water 
      • 4Spring onions (finely chopped) 
      • 2 tbspParsley (fresh, finely chopped) 
      • 50gCheddar cheese (grated) 


    • Sieve
    • Mixing bowl
    • Round bladed knife
    • Baking sheet
    • Cling film
    • Cooling rack

    8 Baker Ratings

    I make this one often, always with spring onion and cheese, sometimes I add to the top mixed fresh herbs. It’s also lovely with mixed flours, 400g strong brown and 500g strong white. When it’s cold I slice, wrap a few slices in parchment paper or tin foil and cling film around or put in a box. Then defrost overnight a few slices when I want next day.

    Love this?
    1 baker loved this!

    Made one for a Friend and we had the other. It was lovely both eaten as bread with a good dollop of butter but nicer toasted as the spring onion was more prominent.

    Love this?
    1 baker loved this!

    Let us know how you rate our bake?

    Baking Recipes and Baking Ideas

    Great recipes and more at

    Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.