Recipe By: Alice Morrow
- 1 ½ sticks cold unsalted butter, (1 stick cubed)
- 1 large Vidalia onion, finely chopped
- 1 T. poppy seeds
- Kosher salt and fresh ground black pepper
- 3 oz. Gruyere cheese, coarsely shredded (1 c.)
- 2 c. all purpose flour, plus more for dusting
- 2 t. baking powder
- ½ t. baking soda
- 1 c. buttermilk
- Preheat oven 425. Butter 9x4 ½” metal loaf pan.
- In large skillet, melt ½ stick of uncubed butter; pour 2 T. of melted butter into small bowl and reserve.
- Add chopped onion to skillet and cook, stirring occasionally, until it is softened. Stir in poppy seeds and season with salt and pepper. Scrape this onto a place and refrigerate for 5 minutes, until cooled slightly, then stir in cheese.
- In a food processor, pulse 2 c. flour with baking powder, soda and 1 t. salt. Add the stick of cubed butter and pulse until butter cubes are size of small peas. Add buttermilk and pulse 5-6 times, until soft dough forms.
- Turn dough out on well-floured work surface and knead 2-3 times. Pat or roll dough into 2x24” rectangle.
- Spread onion mixture on top. Cut dough crosswise into 10 pieces. Stack 9 pieces onion side up, the top with final piece onion side down. Carefully lay stack into prepared loaf pan and brush top with reserved melted butter.
- Bake in center of oven for 30 minutes until golden and risen. Let bread cook 15 minutes before unmolding and serving.
*****Cooled, unmolded bread can be wrapped in plastic and stored at room temperature for 2 days. Rewarm before serving.