4.0/5.0
Pineut Cheese onion bread
Cheese and Onion.
A global taste sensation. Wherever you go, this combo is a hit. At Pineut, we saw its potential for (party) bread.
Easy to make and simply a top choice for any gathering. Perfect for dipping, spreading, or just enjoying as is. Delicious down to the last crumb.
How to Make It?
- Put the mix in a bowl and combine with the salt and half of the cheese.
- Add 180 ml of lukewarm water and 30 ml of olive oil.
- Knead for 10 minutes by hand or with a kitchen mixer using dough hooks.
- Line a baking sheet with parchment paper and shape the dough into the desired form, about 2 cm thick.
- Cover with a tea towel and let rise for 45 minutes at room temperature.
- Preheat the oven to 220 degrees Celsius and brush the dough with the remaining olive oil.
- Make several indentations in the dough with your fingertips and sprinkle with the remaining grated cheese.
- Bake for 20-30 minutes until done.
Variation Tip!
For the true cheese lovers, it’s easy to turn it into a multi-cheese and onion bread. For example, by adding a mix of blue cheese, Parmesan, and mozzarella. Finger-licking good. Literally and figuratively. Cheese fondue, eat your heart out.
Cheese and Onion.
A global taste sensation. Wherever you go, this combo is a hit. At Pineut, we saw its potential for (party) bread.
Easy to make and simply a top choice for any gathering. Perfect for dipping, spreading, or just enjoying as is. Delicious down to the last crumb.
How to Make It?
- Put the mix in a bowl and combine with the salt and half of the cheese.
- Add 180 ml of lukewarm water and 30 ml of olive oil.
- Knead for 10 minutes by hand or with a kitchen mixer using dough hooks.
- Line a baking sheet with parchment paper and shape the dough into the desired form, about 2 cm thick.
- Cover with a tea towel and let rise for 45 minutes at room temperature.
- Preheat the oven to 220 degrees Celsius and brush the dough with the remaining olive oil.
- Make several indentations in the dough with your fingertips and sprinkle with the remaining grated cheese.
- Bake for 20-30 minutes until done.
Variation Tip!
For the true cheese lovers, it’s easy to turn it into a multi-cheese and onion bread. For example, by adding a mix of blue cheese, Parmesan, and mozzarella. Finger-licking good. Literally and figuratively. Cheese fondue, eat your heart out.
Product specifications
- Ingredients:
- WHEAT flour, baker's salt, yeast powder, emulsifier: E491 and rosemary
- Add yourself:
- olive oil
- Short instruction:
- Put the mix in a bowl and mix with the salt and half of the cheese. Add 180ml lukewarm water and 30ml olive oil and knead for 10 minutes by hand or in a food processor with dough hooks. Cover the baking tray with baking paper and place the dough in the de
- Netto weight:
- 315 g
- Nutritional value per 100g:
- energy: 1433 kJ / 338 kcal, fat: 1,33g, of which saturated fatty acids: 0,19 g, carbohydrates: 69 g, of which sugars: 3,68 g, protein: 11 g, dietary fibre: 3,51 g, salt: 0,47 g
- Serving tip:
- It is very easy to make a cheese and onion bread out of it. For example, by adding a mix of blue cheese, Parmesan and mozzarella. To lick your fingers. Literally and figuratively!
