- 4¼ cups (531 grams) all-purpose flour, divided
- ¼ cup (50 grams) granulated sugar
- 2¼ teaspoons (7 grams) active dry yeast*
- 1 teaspoon (3 grams) kosher salt
- ½ cup (120 grams) whole milk
- ½ cup (120 grams) water
- ⅓ cup (76 grams) unsalted butter
- ¼ cup (60 grams) sour cream
- 1 large egg (50 grams)
- Caramelized Onions (recipe follows)
- ½ cup (113 grams) unsalted butter, softened
- 2 tablespoons (4 grams) fresh thyme
- 8 ounces (227 grams) Gruyère cheese, shredded and divided
- In the bowl of a stand mixer, whisk together 2 cups (250 grams) flour, sugar, yeast, and salt by hand.
- In a medium saucepan, heat milk, ½ cup (120 grams) water, butter, and sour cream over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and using the paddle attachment, beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating until combined.
- Switch to the dough hook attachment. Beat at low speed until a soft, smooth, and somewhat sticky dough forms and pulls away from bowl, 9 to 10 minutes. Add up to remaining ¼ cup (31 grams) flour if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
- Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
- Spray a 9-inch round cake pan with cooking spray.
- Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into a 21×12-inch rectangle. In a small bowl, combine softened butter and thyme. Spread thyme butter onto dough, leaving a ½-inch border on one long side. Sprinkle and spread Caramelized Onions onto butter. Sprinkle 6 ounces (170 grams) cheese onto onions.
- Starting with long side opposite border, roll dough into a log, pinching seam to seal. Place log seam side down, and cut in half lengthwise, leaving 1½ inches at one end. Turn halves cut sides up, and carefully twist dough pieces around each other; form into a circle. Place, cut sides up, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
- Position one oven rack in center and one at top of oven. Preheat oven to 350°F (180°C).
- Bake on center rack for 30 minutes. Sprinkle remaining 2 ounces (57 grams) cheese on top, and bake until cheese is melted and golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 15 to 20 minutes more, placing a piece of foil on top rack of oven to prevent excess browning, if necessary. Let cool in pan for 20 minutes. Remove from pan. Serve warm or at room temperature.
- ¼ cup (57 grams) unsalted butter
- 2 pounds (908 grams) Vidalia onions, thinly sliced (about 8 cups)
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2 grams) granulated sugar
- ½ teaspoon (1 gram) ground black pepper
- ½ cup (120 grams) dry sherry
- In a large Dutch oven, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, about 15 minutes. Add salt, sugar, and pepper; cook, stirring occasionally, until onion is deep golden brown, 30 to 40 minutes.
- Increase heat to high. Add sherry; cook until most of liquid has evaporated. Transfer to a glass bowl, and let cool to room temperature.
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
