Cheese and Onion Bread

How to make it

1. 1

   Dissolve the ingredients

   Put in 155g of lukewarm milk, 52g of eggs, 25g of sugar, 6g of salt, 5g of instant dry yeast, and 2g of dried parsley and stir until dissolved.

2. 2

   Add the butter

   Add 25g of melted unsalted butter and mix well.

3. 3

   Mix in the flour

   Add 280g of bread flour and mix until no dry flour shows.

4. 4

   1st rest and fold

   Rest the dough at 27°C for 20 minutes, then fold and press it about 10 times over to activate the gluten.

   · This builds the gluten by folding and pressing, with no mixer.

5. 5

   2nd rest and fold

   Rest it again at 27°C for 20 minutes, then fold and press it about 5 times over.

6. 6

   Onion topping

   Cut 150g of onion into thin strips. Warm 50g of cream cheese in the microwave for 20 seconds, loosen it until soft, mix in 70g of mayonnaise, and toss it with the onion.

7. 7

   Divide and rounding

   Divide the risen dough into 4, round each piece, and roll it lightly under your palm into an oval.

8. 8

   Intermediate rest

   Cover with a cloth or plastic wrap so it does not dry out and rest at room temperature for 15 minutes.

9. 9

   Shape

   Roll the rested dough out with a rolling pin into a long oval, 20cm long and 9cm wide.

10. 10

    2nd rise

    Set the dough on a baguette pan and let it rise at 27°C for 50 minutes, until it is about 2 times its size.

    · A baguette pan keeps the topping from sliding off. A flat pan works if you do not have one.

11. 11

    Topping

    Spoon the onion into the hollow on top of each risen loaf and scatter 140g of mozzarella evenly over them.

12. 12

    Bake

    Bake in an oven preheated to 350°F (170°C) for 18 to 20 minutes.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Skip the pressing and the gluten never sets, so the loaves do not rise.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Dough can only be fixed before it goes in the oven — a little more flour if it is slack, a little more water if it is stiff. Once baked, nothing can be changed.