Caramelized Onion Gouda Casatiello
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Caramelized Onion Gouda Casatiello is a soft and dreamy adaption of an Italian Brioche. This loaf is loaded with flavor from bits of caramelized onion and gouda cheese.
One of the great things about this time of year is with the cooler weather I just love firing up my oven. I love to bake, and I especially love to bake bread. So when this month’s BreadBaker Host blog: Karen’s Kitchen Stories stated the theme was root vegetables, I had a heck of a time deciding what to make. This Caramelized Onion Gouda Casatiello was a great choice!
I’ve never heard of Casatiello. I read that it is an Italian version of a Brioche. It traditionally contains meats such as salami and flavorful cheeses and baked in paper bags or a Panettone mold.
The last time I shopped at one of the large membership stores I bought a big bag of onions that I couldn’t finish so decided to caramelize them…in the crockpot! I had those caramelized onions in my freezer and this bread was the perfect time to use them.
I baked this bread in a tall-sided 8-inch cake pan. The recipe said I could use a 9×5 loaf pan or brown paper bags put in large enough coffee cans to hold it.
My bread had such a beautiful rise that I could have probably put it in a 9-inch cake pan. There is no way it would have worked in a 9×5 loaf pan. This baby rose like it was on steroids.
The second raise said to let it rise until it reached the top of off the pan, about 90 minutes. I think it took only 45 minutes and she was peaking over the top. Do you get as excited about dough performance as I do? Sorry folks, I’m a self-proclaimed bread nerd.
This bread tasted so warm, savory and delicious. My biggest problem was cutting this slice before my bread was cooled so I mutilated it a bit but I just couldn’t wait to dive in.
Don’t have time to make it now? Pin it for later!
Caramelized Onion Gouda Casatiello
Ingredients
Sponge
- 1/2 cup bread flour I used unbleached
- 1 cup buttermilk at room temperature (you can also use warm water)
- 1 tablespoon instant yeast
Dough
- 3-1/2 cups unbleached bread flour plus more for dusting
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 2 eggs slightly beaten
- 3/4 cup unsalted butter room temperature
- 3/4 cup Gouda cheese roughly grated
- 1/2 cup caramelized onion roughly chopped
Instructions
Sponge
- Stir together the sponge ingredients in a 1 quart sized bowl. Cover with plastic wrap and allow to ferment at room temperature for 1 hour. The sponge will foam and collapse on itself when you tap the bowl. If it doesn’t foam you will need new yeast and repeat the process.
- While the sponge is fermenting, grate your cheese and chop your caramelized onion.
Dough**
- In the bowl of an electric stand mixer, fit with the paddle attachment, add flour, salt, and sugar. Mix or whisk to combine. Add eggs and sponge and mix together on low speed until the ingredients form a coarse ball. If you have loose flour in the bottom drizzle a small amount of water or milt to gather it into the ball. Mix for 1 minute and then let the dough rest for 10 minutes to allow the gluten to develop.
- Divide the butter into 4 pieces. On medium speed, mix the butter into the dough one piece at a time. The dough will be soft but not like a batter. Continue mixing until the dough is a smooth tacky mass, about 8 minutes. Scrape the sides of the bowl down occasionally if necessary. Replace paddle attachment with a dough hook attachment and continue mixing on a medium speed for 4 minutes or until dough comes off the sides of the bowl. If it doesn’t do this add a small amount of flour.
- Add the cheese and onions and mix on low until just combined. If the dough is sticky, add another small amount of flour until dough is tacky but not sticky. Transfer dough to a large well oiled bowl, rolling to coat all sides with oil. Cover with plastic wrap and let rise until dough increases at least 1-1/2 times, 90 minutes.
- Leave dough in one piece for a large loaf or divide in half for two smaller loaves. Place dough in an 8-inch round cake pan or 2-8″ loaf pans that have been sprayed with non-stick cooking spray. Spray the top of the dough with cooking spray and cover loosely with plastic wrap or a clean towel. Let rise until dough just reaches the top of the pan(s), 60-90 minutes.
- With the oven rack set in the lower 1/3 of the oven, preheat to 350°F. Bake for 20 minutes and then turn the pan. Bake for an additional 20 to 30 minutes or until bread reaches an internal temperature of 185°-190°F.
- Remove the bread from the pan(s) onto a cooling rack. Allow the bread to cool for one hour before serving.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
The right supplies will make your bread baking success a surer thing. In this recipe. I used 8″x3″ round cake pan and my favorite instant-read thermometer.
One of the things that I love is looking at all of the wonderful recipes that all of the other #BreadBaker participants bring!
- Caramelized Onion Cheddar Bread from Hezzi-D’s Cooks and Books
- Caramelized Onion Gouda Casatiello from Hostess at Heart
- Carrot Spiced and Teff Bread from kidsandchic
- Garlic and Herb Wreath Bread from Herbivore Cucina
- Ginger Sweet Rolls from Passion Kneaded
- Potato Dinner Rolls from Cook’s Hideout
- Pull Apart Onion Bread from A Day in the Life on the Farm
- Rustic Parsnip Bread from Food Lust People Love
- Sourdough Onion Pockets from Karen’s Kitchen Stories
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
I love this Bread Bakers Group. Here are a few of my other Recipes!
Hungarian Egg Twist Bread
Cherry Almond Kugelhopf Bread Recipe
Oh.my.word. This looks insane!! And there’s gouda in there? I’m hooked. It looks amazing.
Thank you so much, Christie! That Gouda is a goooood thing!
This loaf makes me want to bake my own bread so badly! And caramelized onions and gouda – you can’t go wrong!
Thank you, Jenny! You aren’t a bread baker? This one would be an easy one to try. Feel free to let me know if you have questions.
This is just a beauty, Julie! I would love to try making something like this! 😀
Thank you! You could sure do it. It was a fun one to follow. I was worried that it was going to go over at times but it behaved the whole time.
I have never heard of Casatiello but it looks amazing. The gouda cheese and onions sounds delicious in addition. I might have to dust off my baking phobia (it is not quite that bad but almost) and give it a go! 🙂
Petra the way you filet a fish I wouldn’t think you would be afraid of anything. I’d love to help you get over those fears. Here are a couple very easy ones to make: https://hostessatheart.com/almost-no-knead-bread/ or https://hostessatheart.com/english-muffin-bread/.
This is a VERY impressive bread my friend! I love the pairing of the caramelized onion and gouda. Really wonderful recipe.
Thank you so much, Angela! It was a fun one to make too!
I just want to wrap my arms around the whole loaf and declare it all mine!!!
LOL Colleen Thank you!
This is beautiful. I’m a big fan of savory treats, so I’m excited to read that it’s not a dessert bread. I can’t wait to try this one!
Thank you Debi! We really enjoyed it.
This bread is absolutely gorgeous! I love baking bread, too. I find it so satisfying to pull a loaf out of the oven that I’ve made myself and the house always smells amazing! I’m definitely going to have to give this a try soon!
It was easy to make Lisa and I agree that there’s nothing like homemade bread and the smell of it baking. I find kneading very therapeutic too. Thank you and have a wonderful day!
I’m always intrigued by some of your bread challenges Julie. It’s amazing how much one learns and shares via this platform. I was also wanting to try caramelized onions in a slow cooker as I had seen another blogger try that method. Freezing them too? A win-win! For me those onions and gouda drew me into the recipe. Love the “holey” texture, slathered in butter and I’d be in bread heaven. Well done!
Thank you so much Loretta. I’m kind of worried that some of these bread challenges are disappearing. They are a great way to motivate me to try different thing. Those onions were so easy to make in the crockpot. What I didn’t use in the bread I threw in some soup that I had cooking. I made your roasted veggie quinoa recipe this week and we loved it!
How long did you cook the onions in the crock pot? Did you add anything else in with the onions? Wonderful to hear that you had made the roasted veggie quinoa recipe. I too made it last week with Israeli couscous when I had my girlfriends around for a Moroccan night 🙂
My onions cooked overnight Loretta on low. I filled the crockpot with onions and then put about 3 to 4 tablespoons of melted butter over them. John would love that recipe with couscous!
What beautiful photographs! Is bread looks so delicious I can hardly contain myself. Plus, I love any kind of bread that can be sliced like a cake.
Thank you Jeff! This bread made amazing sandwiches too.
This is beautiful and I love the savory flavors you added to it. Perfect way to use up those onions!
Thank you Sandra! I really enjoyed this bread and it was a great way to use those onions.
This bread looks just fabulous, I would love to serve in over the holidays – definitely on the menu!!
Thank you Debra! We really enjoyed it.
Hello Julie, I loved the shape of the bread. It was a genius idea to bake in a round pan. The flavours of the bread are amazing. Gouda cheese and onions – YUM!
Thank you Namita! We really enjoyed this bread. Thank you for stopping by and leaving such sweet comments.
Home made bread is just the best – and it’s not as hard as everyone thinks – this looks amazing I’m going to have to try it out!
Thank you Heather! It was really easy to put together. I hope you will let me know if you put it together.
The charming thing about group challenges is that I get to learn so much. When I saw the photo of the bread, I thought that the shape reminds me of something but couldn’t remember what! When I read panettone and the light bulb lit up bright. Lovely bread and now I know what a casatiello is.
Thank you Mayuri! I’d never heard the term casatiello either and I’m married to an Italian. It was a fun one to put together. I like trying new shapes.
This sounds so good. I made a caramelized onion bread but I love that you paired yours with gouda!
Thank you Hezzi! I have a great 5 yr gouda that worked really well here. Next time I’ll try it with meat as is common.
This is an amazing bread, love gouda cheese.
Thank you Sneha!
I loved everything about this Julie 🙂 what a beautiful rise, even the crumb looks perfect !
PS : I love when the dough rises too :p
LOL another bread nerd! I love it LOL! Thank you Kalyani.
From bread nerd to bread nerd, this is gorgeous. I bet it was delicious too.
LOL thank you Karen! I love some of the artisan breads you make.
Goodness me, that’s a delicious looking bread. I love caramelized onions and cheese. Great combination!
Thank you Liz! I had a lot of fun watching this bread come to life and it was delicious.
That is one gorgeous loaf and I love the flavor profile 🙂
Thank you, Wendy! It was really good.
Your bread looks amazing, Julie! It’s such an interesting and unique combination of caramelized onion and gouda cheese. I’m sure it was delicious.
Brilliant, delicious and so beautiful Julie.
Thank you, Suzanne!
OMG!!!! That must taste amazing!! Caramelised onion AND smoked Gouda? Wow!
Where did I get smoked from?? Sorry!
Thank you Elaine! This bread was so soft and made great sandwiches.
A fantastic bread that I will make sure. I loved it
Thank you, it’s easy to make and yummy to eat.