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Spicy Cheddar Loaf with Caramelized Onions and Gochugaru

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Makes 1 small loaf, enough for 2-4 people 1x

Time 30 minutes active, about 3 hours inactive (rising)

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Ingredients

  • 1/4 cup water heated to 110°F (just warm to the touch)
  • 2 tablespoons granulated sugar, divided in half
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 1 cup plus 1 tablespoon all-purpose flour
  • 3/4 teaspoon salt, plus extra for garnishing the loaf
  • 2 teaspoons gochugaru flakes
  • 2 tablespoons butter, melted and cooled
  • 1 egg, beaten, plus 1 yolk, beaten, to brush the loaf
  • 1 tablespoon olive oil
  • 1/2 medium onion, sliced thin
  • 2 cloves garlic, sliced thin
  • 4 ounces cheddar cheese, cut into 1/2 inch cubes
  • Additional salt and gochugaru flakes to sprinkle over loaf

Instructions

  1. Stir together 1 tablespoon granulated sugar, warm water, and yeast until sugar is fully dissolved. Set aside for about 5 minutes, or until mixture is foamy.
  2. In bowl of a stand mixer, whisk together flour, 1 teaspoon salt, and gochugaru flakes. Affix dough hook to mixer, then add yeast mixture, beaten egg, and melted butter. Mix on low speed until all flour is moistened, about 2 minutes, then increase speed to medium-low and knead dough for about 8 minutes. It will have cleared the sides and bottom of the bowl.
  3. Form dough into loose ball and place in large, lightly-greased bowl. Cover tightly with plastic wrap and let rise in a warm spot for 2 hours. (It won’t increase dramatically in size, but it will puff up.) 
  4. Meanwhile, in a small skillet, heat olive oil over medium heat. Add onions and cook until deep golden brown, about 15-20 minutes, stirring frequently to avoid burning?. Add garlic and cook just until fragrant. Set aside to cool completely.
  5. Line a 9-inch loaf pan with parchment. Remove dough from bowl and stretch into a rectangle approximately 14-7 inches, the longer edge closest to you. (Don’t be too strict here.) Evenly distribute cheese cubes and caramelized onion mixture across rectangle, leaving about 1 inch of dough uncovered on one side. Starting with the edge closest to you, roll into a log. Dough will naturally lengthen to about 16 or 17 inches as you roll. Seal dough closed, twist into a rough helix shape, and nestle into pan. Cover tightly with plastic and let rise in a warm spot for 1 1/2 hours. 
  6. Heat oven to 350 degrees. Beat egg yolk and brush top of loaf. Sprinkle with extra salt and gochugaru. Bake, uncovered, for 20 minutes, then rotate pan, cover loosely with foil, and bake for 15-20 minutes more, or until top crust is burnished brown and an instant read thermometer registers 190 degrees when inserted into the center.
  7. Cool in pan on wire rack for 5 minutes, then remove from pan and cool completely, about 2 hours. Slice and serve. 

— Recipe by Tucker Shaw