Based on the best cheese and onion braai broodjies Grace Stevens ever had, this loaf incorporates fresh dough, onions and a sprinkling of cheese to create the perfect companion to any South African summer feast. The onions are kneaded into the dough itself, gifting their delicious juices and adding flavourful steam that makes this cheese and onion braai bread fluffy and delicious. And just like those legendary braai broodjies of the Eastern Cape, this loaf should be served with a generous slathering of butter.
- 5 ml Salt
- 4 cups All Purpose Flour
- 10 g Instant Yeast
- 350 ml Milk
- 60 g Soft Butter
- 2 Eggs
- 1 Onion, thinly sliced and deep fried till golden
- 250 ml Cheddar, grated
- In a large bowl, combine flour and salt and butter. Rub butter into the flour until it resembles bread crumbs.
2. In a jug, combine milk, yeast and eggs. Mix well.
3. Add milk mixture to the flour and combine with a wooden spoon.
4. Turn dough out onto a floured surface and knead for about 5 minutes.
5. Return to a clean bowl and cover with clingfilm. Allow to double in size in a warm area of the kitchen or leave overnight in the fridge.
6. Turn the dough out onto a floured surface, flatten out the dough, top with most of the onion, leaving some for the topping and knead into the dough for about 2 minutes.
7. Shape into an oval and place on a greased baking sheet.
8. Brush with a little milk and place leftover onions onto the top of the loaf, top with cheese and allow to prove for 30 minutes. Start 30min timer
9. Preheat oven to 200 degrees Celcius.
10. Place loaf into oven. Start 10min timer After 10 minutes, turn the oven temperature down to 180 degrees Celcius. If the onions are showing signs of burning. Tear off a sheet of foil and cover the top of the loaf loosely.
11. Bake for a further 25 to 30 minutes, know on the underside of the loaf, a hollow sound with the signal that it is baked through. Start 25min timer
12. Remove form the oven and cool on a cooling rack. Slice and serve with lots of butter.