Onion Parmesan Bread
Submitted by kellegirl
Homemade onion Parmesan bread rolled jelly-roll style with a sauteed onion, Parmesan cheese, and poppy seed filling. A soft yeast bread with savory swirls in every slice.
YIELD
2 loavesPREP
45 minCOOK
25 minREADY
2 hrsThis yeast bread hides a savory surprise inside every slice. Sauteed onions, grated Parmesan, poppy seeds, and garlic salt get spread across rolled-out dough, then the whole thing gets rolled up like a jelly roll so you end up with golden spirals of cheesy, onion-laced filling running through soft, pillowy bread.
Kneading for a full 5 minutes builds the gluten structure that gives this bread its chew. You’ll feel the dough change under your hands from shaggy and sticky to smooth and elastic. That’s your signal it’s ready.
Sauteing the onions until just tender (not caramelized) keeps them mild enough to complement the Parmesan without overpowering it. Raw onion would be too sharp, and deeply browned onion would compete with the cheese.
Kitchen Tips
- Let the sauteed onion filling cool before spreading on the dough. Hot filling will activate the yeast unevenly and make the dough hard to handle.
- Seal the seam tightly after rolling. A loose seal opens during baking and the filling leaks out, leaving you with empty pockets.
- Remove the loaves from the pan immediately after baking. Leaving them in the pan traps steam underneath and makes the bottom crust soggy.
Variations
- Replace the poppy seeds with sesame seeds or everything bagel seasoning for a different topping crunch.
- Add shredded Gruyere or Asiago to the filling alongside the Parmesan for a more complex cheese flavor.
- Brush the tops with an egg wash before baking for a glossier, deeper golden crust.
Ingredients
Directions
Dissolve yeast in water in large bowl, combine yeast, sugar, salt butter, egg, milk and 2 cups flour.
Beat with spoon until mixed.
Gradually add flour until dough can be handled.
Knead 5 minutes or until elastic.
Grease bowl, cover dough with plastic, let rise 1¼ hour in warm place.
Meanwhile, prepare filling.
Melt butter in small saucepan, add onions, and sauté until just tender (5 minutes).
Combine cheese, poppy seeds, and garlic salt, set both mixtures aside.
When dough has risen, punch down, and place on floured work surface.
Divide in two.
Roll each piece into a square, 12×12 inch.
Spoon half of fillings on each piece of dough.
Spread, roll up like jelly roll, seal.
Place loaves, seam side down, on French bread pan.
Cover and rise 45 minutes, or until doubled in bulk.
Uncover, bake in preheated 350℉ (180℃) oven for 25 to 30 minutes, until golden.
Remove from pan at once.
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