KAAS-UIENBROOD (CHEESE-ONION BREAD)

Kaas-Uienbrood (Cheese-Onion Bread)

makes: 2 loaves, approx. 6 in. x 9 in. each

- 4-1/2 cups unbleached all purpose flour

- 2-1/4 tsp. active dry yeast

- 2 cups warm milk (I use goats milk when I have it)

- 1 tsp. salt

- 1 medium yellow or red onion

- 3-4 tbsp. chopped dried/fresh herbs (I used fresh rosemary)
- 2 tbsp. olive oil
- 2 cups grated cheese - gouda, edam, or any other aged cheese

1. If your yeast is old, it may not be alive - proof the yeast as described in the Notes below to check if it is alive.
2. Mix the flour, salt, yeast, and 1-1/2 cups milk in a bowl to make a smooth dough. If the dough is dry/crumbly, add milk and mix until the dough is supple.
3. Allow the dough to rise in a warm, draft-free place for an hour or until doubled in size. I usually cover the dough with a kitchen towel and let it rise in the oven (with the oven off, of course!), or in a kitchen cupboard.
4. While the dough is rising, peel, halve, and slice the onion, and mix in the olive oil and herbs. Also line 2 baking trays with parchment paper (not wax paper).
5. Gently push the risen dough down and shape into a ball. Let it rise in a warm draft-free place again for about 45 minutes or until it has approximately doubled in size.
6. Push the dough down lightly and divide between the baking trays. Using your fingers, form the dough into 3/4 in. thick rectangles. Top with the herbed onions and cheese and allow to rise for 20 - 30 minutes.
7. Preheat the oven to 375 F/190 C. Bake the bread on the middle rack of the oven for 20 - 25 minutes, or until the bottom looks light brown. Transfer the baking tray to the top rack to "caramelize" the cheese and onions. (I usually bake one tray at a time: while the first one is baking, I shape and top the remaining dough and let it rise while the first round bakes.)
8. Take the loaves out and allow to cool in the baking tray for 10 - 15 min. before slicing. Or cool completely and store in an airtight container.

NOTES:

1. Proofing yeast - even the regular non-Rapid Rise kind - is only done to prove that the yeast is alive before preparing a recipe. Proofing is not imperative in baking.
2. To proof 2-1/4 tsp. yeast: heat 1/2 cup water to 80 F/26 C, stir in 1 tsp. sugar, sprinkle yeast on the surface, let it sit for 10 minutes. If it is frothy, your yeast is alive. If the yeast does not react, it is dead and cannot be used for baking.