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Caramelized Onion, Cheddar & Rosemary Sourdough Artisan Bread with Bold Flavor

  • Author: Chef Mia
  • Prep Time: 4 hours
  • Cook Time: 50 minutes
  • Total Time: 5 hours 30 minutes (plus rising time)
  • Yield: 1 loaf (12 slices) 1x
  • Method: Bread
  • Cuisine: American

Description

This savory sourdough bread combines sweet caramelized onions, sharp cheddar cheese, and fragrant rosemary for a bold, artisan loaf. Perfect for sandwiches or as a side to soups and stews.

Ingredients

Scale
  • 1 cup sourdough starter (active and bubbly)
  • 1 cup warm water (110°F)
  • 3 1/2 cups bread flour
  • 1 1/2 teaspoons salt
  • 1 large onion, thinly sliced
  • 2 tablespoons butter
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon olive oil (for hands and bowl)

Instructions

  1. Caramelize the onions: In a skillet over medium-low heat, melt butter and add sliced onions. Cook, stirring occasionally, for 25-30 minutes until deep golden brown. Set aside to cool.
  2. In a large bowl, mix together sourdough starter, warm water, and 2 cups of flour. Stir until smooth. Add salt and remaining flour, mixing until a shaggy dough forms.
  3. Turn dough onto a floured surface and knead for 8-10 minutes, adding more flour as needed, until smooth and elastic.
  4. Gently knead in the caramelized onions, cheddar cheese, and chopped rosemary until evenly distributed.
  5. Place dough in an oiled bowl, cover with plastic wrap, and let rise for 4-6 hours at room temperature until doubled in size.
  6. Punch down dough and shape into a round loaf. Place on a parchment-lined baking sheet or in a floured banneton. Cover and let rise for another 2-3 hours.
  7. Preheat oven to 450°F. Place a cast iron Dutch oven or baking stone in the oven as it heats.
  8. Score the top of the dough with a sharp knife or lame. Carefully transfer dough to the preheated Dutch oven or stone.
  9. Bake for 30 minutes covered (or with steam), then 15-20 minutes uncovered until deep golden brown and internal temperature reaches 200°F.
  10. Cool on a wire rack completely before slicing.

Notes

For best flavor, use a mature sourdough starter and let the dough cold-ferment in the refrigerator overnight after the first rise. The caramelized onions can be made ahead and stored in the fridge.

Nutrition

  • Calories: 220
  • Sugar: 1g
  • Fat: 6g
  • Carbohydrates: 36g
  • Protein: 8g

Find it online: https://exorecipes.com/caramelized-onion-cheddar-sourdough-bread/