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Cheese & Roasted Onion, 4 Pack

  • Organic, Stone-Milled Whole Grain

    This savory loaf is made with White Sonora, Skagit 1109, parmesan cheese, and roasted onions. When you bite into this bread, you immediately get a wonderful parmesan crusty taste that lingers, followed by a mild onion taste. This is a delicious savory bread that you can enjoy across many occasions, including as an accompaniment to a cheese or charcuterie plate.

    42g Whole Grains   •   21% RDV Fiber

  • Organic 97% Whole Wheat Flour, Organic Cheese* (Organic Parmesan Cheese [Pasteurized Organic Milk, Salt, Cheese Cultures, Enzymes], Disodium Phosphate), Organic Sourdough* (Fermented Organic Rye Flour, Salt), Roasted Organic Onions*, Sea Salt, Organic Natural Flavor, Organic Malted Barley Flour*, Yeast Packet* (Yeast, sorbitan monostearate, ascorbic acid).  *Dried 

    Contains: Wheat, Milk.  Processed in a facility that uses milk, fish, eggs, tree nuts and soy.

Customer Reviews

Based on 4 reviews
50%
(2)
50%
(2)
0%
(0)
0%
(0)
0%
(0)
A
Amelia Campbell
Wonderful flavor

This is so simple to make, the only thing you need is 2 cups of warm water and time. Ingredients blend easily together, the only measuring needed is for the water. Proofing is 12 hrs, knead and let it rest for 1 1/2 hrs and bake for 70 minutes. My entire home was filled with the wonderful aroma of fresh baked bread. The crust is crispy and inside texture is moist and flavorful. The package does have a typo on the pan size, you need a 9x5 pan , not a 9x15. All ingredients are organic and the bread has the tangy Parmesan cheese and and perfect blend of onion.

S
Sid Beahan
Good flavor and easy to prepare

This makes bread making so convenient. I liked the flavor; it had a lot of onion flavor which I really liked. Good texture and great tasting bread.

M
Michael Bennett
tangy, fragrant, dense bread w/ thick crust & moist spongey interior. Easy to make.

Well, it tastes like sourdough, with onion and cheese. It has a tart aroma, which I find typical of this style of bread..because it is sourdough! Now add in some aromatic heavy hitters, and you have a fragrant tangy bread.It comes with a packet of yeast inside the bag (thank you), and the directions are easy even though it does take some time. Once mixed, let it rest for 12-15 hours, then there are some directions thne let rest for another 1.5 hours, more directions. Bake. Eat. Overall simple, and I would make this again. I dont like complicated recipes or preparations, and this is very doable.I just used my convection toaster oven and baked it on a flat sheet. I just left it in a ball. It baked up nicely, has a great crust, and the interior is spongy, moist. Looks like 'artisinal' bread. I am not entirely sure I made it right, but it turned out well enough to slice, add butter to, and have along side a hearty stewp (my version of thick soup). OH, I do remember thinking that I should have lowered the temp as the outside seemed to cook up very quickly. I ended up placing some tinfoil over top to keep it from further crunchification.I dont know if I made it totally correctly, but it looked good, and tasted good.Overall, I think you need to like strong flavors. This is sourdough, so it is tangy.. AND then the generous use onion and cheddar, which adds to the flavor profile. Many bread recipes I have used that call for onion, parm, any other cheese, even garlic will often not come through. So this taste profile is present.

Cheese & Roasted Onion

This savory loaf is made with White Sonora, Skagit 1109, parmesan cheese, and roasted onions. When you bite into this bread, you immediately get a wonderful parmesan crusty taste that lingers, followed by a mild onion taste. This is a delicious savory bread that you can enjoy across many occasions, including as an accompaniment to a cheese or charcuterie plate.

• Regenerative Organic, Stone-Milled Whole Grain
• 42g Whole Grains
• 21% RDV Fiber
• Excellent Source of Manganese
• Excellent Source of Vitamin B12

Directions

1. Pour mix into medium bowl; add the yeast packet and water. Hand mix until fully blended. Cover bowl with plastic wrap and let rest 12–15 hours.

2. Turn dough onto floured counter and fold in half. Turn 90° and fold in half again; cover and let rest 15 minutes.

3. While dough rests, line a medium sized bowl with clean dish towel. Dust the dish towel in the bowl generously with flour. Using a pastry scraper, form a tight round dough ball. Lift the dough ball with the pastry scraper and place it into the towel-lined bowl, with the top of the ball in the bottom of bowl, seam side up. Pinch the seam together. Sprinkle the dough ball with flour. Cover the dough ball lightly with the edges of the towel.

4. Allow dough to rise for approximately 40 minutes and then place Dutch Oven in the oven and preheat oven to 500° F.

5. Once the oven has reached 500° (approximately 35 minutes after dough has risen), touch top of loaf lightly. If imprint remains, it's time to bake. If the dough bounces back, it needs an additional 10 minutes.

6. Cut a parchment strip, 9'' by 18". Place parchment strip over loaf. Turn bowl out onto counter. Quickly score top of loaf with single edge blade to allow expansion in oven.

7. Using thick oven mitts, quickly remove Dutch oven to stove top. Uncover. Using parchment "sling", lower loaf into Dutch oven. With hot mitts, cover pot, return to oven.

8. Bake an additional 10 minutes at 500° F. Lower temperature to 450° F, bake 20 minutes. Carefully remove cover.

9. Bake an additional 20 minutes, to 210° F internal temperature. Remove from oven. Cool on wire rack at least one hour before cutting.

Ingredients:

• 1 bag of Sourdough Bread Mix
• 2 cups room temperature water

Disclaimer: If you enjoy a bread with softer texture, please try add ¼ cup more water

Directions

1. Pour mix into medium bowl; add the yeast packet and water. Hand mix until fully blended. Cover bowl with plastic wrap and let rest 12–15 hours.

2. Turn dough onto floured counter and fold in half. Turn 90° and fold in half again; cover and let rest 15 minutes. Brush 9"x 5" metal loaf pan with olive oil.

3. Gently pull dough into a rectangle; fold one end to the middle, fold the other end over it. Turn dough 90° and roll up tightly, pinching the seam and ends to seal. Place in pan, seam side down; cover and let rise 1 hour 30 minutes. Preheat oven to 375°F.

4. Bake about 1 hour 10 minutes, until richly brown. Let cool 20 minutes in pan, then on a rack until completely cool before slicing. Enjoy!

Ingredients:

• 1 bag of Sourdough Bread Mix
• 2 cups room temperature water

Disclaimer: If you enjoy a bread with softer texture, please try add ¼ cup more water

Baker’s Note

The above cooking temperatures are based on a conventional oven, not convection. If convection, lower temperature by 25°F.

Customer Reviews

Based on 4 reviews
50%
(2)
50%
(2)
0%
(0)
0%
(0)
0%
(0)
A
Amelia Campbell
Wonderful flavor

This is so simple to make, the only thing you need is 2 cups of warm water and time. Ingredients blend easily together, the only measuring needed is for the water. Proofing is 12 hrs, knead and let it rest for 1 1/2 hrs and bake for 70 minutes. My entire home was filled with the wonderful aroma of fresh baked bread. The crust is crispy and inside texture is moist and flavorful. The package does have a typo on the pan size, you need a 9x5 pan , not a 9x15. All ingredients are organic and the bread has the tangy Parmesan cheese and and perfect blend of onion.

S
Sid Beahan
Good flavor and easy to prepare

This makes bread making so convenient. I liked the flavor; it had a lot of onion flavor which I really liked. Good texture and great tasting bread.

M
Michael Bennett
tangy, fragrant, dense bread w/ thick crust & moist spongey interior. Easy to make.

Well, it tastes like sourdough, with onion and cheese. It has a tart aroma, which I find typical of this style of bread..because it is sourdough! Now add in some aromatic heavy hitters, and you have a fragrant tangy bread.It comes with a packet of yeast inside the bag (thank you), and the directions are easy even though it does take some time. Once mixed, let it rest for 12-15 hours, then there are some directions thne let rest for another 1.5 hours, more directions. Bake. Eat. Overall simple, and I would make this again. I dont like complicated recipes or preparations, and this is very doable.I just used my convection toaster oven and baked it on a flat sheet. I just left it in a ball. It baked up nicely, has a great crust, and the interior is spongy, moist. Looks like 'artisinal' bread. I am not entirely sure I made it right, but it turned out well enough to slice, add butter to, and have along side a hearty stewp (my version of thick soup). OH, I do remember thinking that I should have lowered the temp as the outside seemed to cook up very quickly. I ended up placing some tinfoil over top to keep it from further crunchification.I dont know if I made it totally correctly, but it looked good, and tasted good.Overall, I think you need to like strong flavors. This is sourdough, so it is tangy.. AND then the generous use onion and cheddar, which adds to the flavor profile. Many bread recipes I have used that call for onion, parm, any other cheese, even garlic will often not come through. So this taste profile is present.