Caramelized onion adds not only moisture but also a sweet, rich flavor to this simple no mixer required bread. Balanced with good sharp Cheddar and a bit of salt, it’s delicious topped with a smear of butter and a thin slice of prosciutto. Store tightly wrapped, at room temperature, for two days, or slice and freeze for one month.
- Yield: 1 Loaf
- 6 tablespoons unsalted butter, divided, plus more for the pan
- 1 large sweet onion, chopped
- Kosher salt and freshly ground black pepper
- 3 cups all-purpose fl our, spooned and leveled
- 2 tablespoons toasted poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1½ cups buttermilk
- 1 large egg
- 2 ounces sharp white Cheddar, grated
- Preheat oven to 350°F. Butter a 8½ x 4½-inch loaf pan.
- Melt 2 tablespoons of the butter in a medium sauté pan over medium heat. Add the onions. Season with salt and pepper. Cook, stirring occasionally, until golden-brown, 22 to 26 minutes.
- Whisk together the flour, poppy seeds, baking powder, baking soda, and 2 teaspoons of salt in a bowl.
- Melt the remaining 4 tablespoons of butter in a small saucepan. Whisk together the melted butter, buttermilk, and egg in a bowl. Add the wet ingredients to the dry ingredients and stir to combine. Stir in the onions. Transfer the batter to the prepared loaf pan. Top with the grated Cheddar.
- Bake, rotating the pan halfway though, until a toothpick inserted in the center comes out clean, 45 to 55 minutes.
- Set the pan on a wire rack and let the bread cool in the pan for 15 minutes. After 15 minutes, use a small offset spatula or butter knife to loosen the bread from the pan. Transfer the bread to the wire rack to cool completely.