Double-Cheese Onion Bread

Okay, for my next loaf I decided to go with something more on the savory side, so I made the Double-Cheese Onion Bread on page 50 of the book. The two cheeses are Parmesan and old Cheddar cheese, and the onion is minced dried onion. Now, if you know me really well, you know that I am not the first person to want to eat old Cheddar cheese - but in bread, I have to admit, it is AWESOME! When I came home to this loaf being finished my house smelled so good. Seriously. Amazing.

Then I took the loaf out and it looked as good as it smelled. Turned out perfect I would say.Seriously, look at that baby (for anyone who is interested - I always put my bread-machine on the lightest setting for the crust, otherwise it is too dark for my preferences).



The inside didn't look as cheesy as I was expecting based on the smell of the thing. And, although tasty, it was too onion-y and not cheesy enough for my preferences. The onion flavour was overpowering of the cheese flavour and it just didn't really do it for me. Mind you, I am not the hugest fan of onions anyway. I don't hate them, but I don't LOVE them, you know. I think for the onion and cheese lover this would be the perfect loaf. And I didn't dislike it - I would make it again upon request.   

So, overall, it was a good loaf, but I would prefer more cheese. Because .... mmmmm cheese.