Onion-Cheddar Bread

This yeast bread hides a swirl of cheddar cheese inside and more melted on top, with onion soup mix worked into the dough for savory depth in every slice. The jelly-roll shaping technique creates those beautiful cheese spirals when you cut into the finished loaf.

Orange juice in a bread dough might sound odd, but it adds a subtle sweetness and acidity that helps the yeast do its work while keeping the crumb tender. You won’t taste orange in the finished bread. Combined with whole wheat flour, it gives the loaf a nuttier, more complex flavor than plain white bread.

Knead the dough a full 10 minutes until it’s smooth and elastic. That’s not optional here. The gluten development is what gives the bread structure to hold all that melted cheese without collapsing. After the first rise, press the dough flat, cover it with cheese, and roll it tight. Pinch the seam well or the cheese will leak out during baking.

Brush the top with melted butter before adding the remaining cheese. That butter helps the cheese stick and browns beautifully in the oven.

Pro Tips

• Water temperature matters for the yeast: 110-115°F (43-46°C). Too hot kills it, too cool and it won’t activate
• The dough is ready to shape when a poke leaves an indent that slowly springs back
• Let the loaf cool completely before slicing. Cutting while hot will drag the cheese and compress the crumb
• Use sharp or extra-sharp cheddar for the strongest flavor punch

Variations

• Swap onion soup mix for roasted garlic and herbs for a more rustic flavor
• Add crumbled bacon along with the cheese before rolling
• Use Gruyère or smoked gouda instead of cheddar for a different cheese character