Cheese & onion bread

Cheese & onion bread

Total: 3 hr 25 min. | Active: 1 hr
Nutritional value / people: 717 kcal
, Fat: 23 g
, Carbohydrate: 92 g
, Protein: 31 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

500 g half-white flour
¾ tbsp salt
1 tsp sugar
½ cube yeast
3 dl lukewarm water
300 g onions
2 dl red wine vinegar
1 tbsp sugar
200 g Graubünden mountain cheese
6 sprigs rosemary
6 sprigs sage
2 tbsp olive oil
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How it's done

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Mix the flour, salt, sugar and crumbled yeast in a bowl. Add water, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.

Thinly slice the onions. Place the onions, vinegar and sugar in a pan and bring to the boil, simmer for approx. 20 mins., stirring occasionally until all the liquid has been absorbed.

Cut the cheese into thin slices. Divide the dough in half. On a lightly floured surface, roll out the dough into two rectangles (each approx. 20 x 30 cm). Place one half on a baking tray lined with baking paper. Top with the onions and cheese. Place the second piece of dough on top and press down firmly. Cover and leave to rise for a further 30 mins. Using a knife, mark out 16 pieces (approx. 1 cm deep). Place the herbs in the incisions, drizzle with oil.

Bake for approx. 25 mins. in the centre of an oven preheated to 220°C. Allow to cool a little on a rack.

Serve with green salad.

Good to know
Tip: Replace the mountain cheese with another semi-hard cheese.

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