Cheese 'N Onion Bread

• 1 large onion, finely chopped 3 tablespoons olive oil or butter
• 2/3 cup warm beer or water (should be heated to about 130F)
• 2 tablespoons yeast (not the instant type)
• 1 tablespoon sugar
• 2 tablespoons marmite
• 2 cups flour, plus extra as needed
• 1 cup old cheddar cheese, grated, at room temperature
• oil or melted butter, for brushing tops of loaves
• 1/4 cup grated cheddar cheese, preferably orange
• 1/4 cup thinly sliced green onion (green part only)
• sea salt, for sprinkling tops

1. Day one:
2. Saute onions over medium-low heat in the oil or butter until soft but not brown. Set aside and cool.
3. In a large bowl, whisk liquid, marmite and sugar until dissolved. Whisk in yeast and a handful of the flour. Leave in a draft-free spot for 10-15 minutes.
4. When the mixture is foamy, add the rest of the flour, cheddar, and onion mixture, until combined.
5. Knead on a floured surface, about 10 minutes.
6. Place in a greased bowl, cover with plastic, and refridgerate overnight.
7. Day two:
8. Take out of the fridge, allow to sit for 60 minutes.
9. Pre-heat oven to 350u0b0F.
10. Punch the dough down, and dived into six parts.
11. Roll each portion into a roughly oval shape.
12. Place on a large baking tray, bush with oil and sprinkle with green onions, cheese and salt. allow to sit for another 30 minutes.
13. Bake for 20-25 minutes, then move to a cooling rack.
14. Swat husband's hand with a wooden spoon when he tries to sneak one before dinner.

onion, water, yeast, sugar, marmite, flour, cheddar cheese, oil, cheddar cheese, green onion, salt

Taken from www.epicurious.com/recipes/member/views/cheese-n-onion-bread-50043151 (may not work)