My journey using a bread maker has escalated due to inflation and the Trump tariff taxes. However, along the way I have found it to be a fun and creative outlet. I like the idea that this simple machine can produce so many different types of breads, all unique and interesting.

I was recently on a walk with a friend who reads my blog. He and his wife are coming over for dinner and he said, “Why don’t you make some homemade bread as an accompaniment?’ Hmm, what should I make? I baked this cheesy onion bread from the “Bread Dad” website and I think that it could be a candidate. I tried it on my family for a spaghetti dinner and it got positive reviews, so I thought I would share the recipe with you.

This recipe gives both volume and weight measurements. I mostly went with weight as it is more accurate, easier, and has less cleanup.

Add 259 grams of warm (not hot) milk to your pan. I heated the milk for around 20 seconds in the microwave and tested it with my finger to make sure it wasn’t too hot.

I then softened 57 grams of butter and added it to the pan. Once again making sure that it was not too hot, as that can kill the yeast.

I added the flour until I had 360 grams of bread flour. Weighing flour is always the best option even if you use volume measurement for your other ingredients. Remember to tare between measurements and the scale will zero out.

In went the cheese. I’m using a strong cheddar. You want to use a strongly flavored cheese. Weight? 112 grams.

Now, 13 grams of brown sugar.

Then 9 grams of salt. You need to be careful with the salt and it may make more sense to use a measuring spoon (1 and 1/2 teaspoons) as too much salt can really mess up the bread. A spill could have ruined my recipe. I was being brave today and weighed it directly in my pan.

Finally, 4.5 grams of bread machine yeast. I volume measured this out. I’m not sure if my scales are that accurate when weighing small amounts of ingredients. In general, I probably should measure out small ingredients like salt and yeast. Remember, I’m just a dad baking, so I experiment a bit. This time I weighed my salt, but measured my yeast.

Lastly, I added a couple of thinly sliced green onions. I did three stalks. The kneading process will chop the onions up into tiny pieces. I used the basic (white) setting on the bread maker.

Here is the bread. The golden color is from the cheddar cheese. I think it turned out pretty well.

Ready to be served to accompany our spaghetti dinner. The family approved and said it would be fine to serve to company. Is this the one? Well, it certainly is a contender.

Happy bread making!

Mike