I stumbled across this recipe for an easy cheese and onion bread with herbs and red pepper plus the image I took and then realised I hadn’t shared it with you here. I developed it for Pesto Princess a few years back. I love their range of Pestos which are widely available in South Africa and I always have a few stashed in my freezer for when a quick sauce is required. The red pepper pesto is one of my favourite variants.
If you are living in another country, hopefully, you will find a delicious red pepper pesto or you could make your own by following my recipe here (it’s so easy I even made a video to who you how). The alternative would be to use basil pesto, or really any pesto of your choice. It adds so much flavour to this bread.
You can also leave the pesto out completely and just roll with the cheese, onion and chopped fresh herbs as I have done in the past. It’s also delicious.
This bread is a no-knead and no yeast recipes and makes a lovely addition to a table with salads and other nibbly bits.Print
Easy cheese & onion bread with red pepper pesto
A delicious and easy no-knead and no-yeast loaf of bread with cheese, herbs and red pepper pesto.
- Prep Time: 15minutes
- Cook Time: 1.5 hours
- Total Time: 3 minute
- Yield: 1 medium loaf 1x
- 3 brown onions, peeled and finely chopped (about 2 cups)
- 2 T olive oil
- 2-star anise pods (optional)
- 500g Self-Raising Flour
- 1 cup mature cheddar, grated
- 2 – 3 Tbsp finely chopped herbs (any mix eg Parsley, chives,, rosemary, thyme)
- ¼ cup / 3Tbsp Pesto Princess Red Pepper Pesto
- 1/2 t salt
- 1 cup / 250ml buttermilk or yoghurt
- 1/2 cup water
Preheat the oven to 180C / 350 F and line a medium bread loaf pan with baking paper.
Heat the olive oil in a non-stick frying pan and sauté the onions and star anise over a gentle heat for around 8 – 12 minutes until they are soft and just start turning golden. season with salt & pepper. You do not want to brown them. Set them aside and allow to cool slightly.
Sift the flour and add the salt, cheese and herbs. Add the cooled onions and mix. Add the red pesto to the buttermilk and stir. Add this along with the water to the flour and gently mix with a wooden spoon until it forms a sticky dough.
Spoon the dough into the prepared loaf pan and bake for 1 1/2 hours until golden brown on top. You will know your bread is done when you insert a sharp knife or skewer into the thickest part and it comes out clean.
* to prevent the top from over-browning it may be necessary to loosely cover it with a piece of foil from about 40 minutes into the baking time
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