Active Time
20 MIN
Total Time
1 HR 10 MIN
Serves : Makes one 9-inch loaf
© Frances Janisch

How to Make It

Step 1    

Preheat the oven to 425°. Butter a 9-by-4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.

Step 2    

Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.

Step 3    

Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2-by-24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.

Step 4    

Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.

Make Ahead

The unmolded loaf can be stored at room temperature for up to 2 days. Rewarm before serving.

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Aggregate Rating value: 4

Review Count: 2548

Worst Rating: 0

Best Rating: 5

Author Name: jayess99

Review Body: the 1-star rating is not because I don't like the bread, it's because the instructions don't make sense.  Roll this out to a 2x24' rectangle then cut it into ten pieces (which will each be 2x2.4")?  What are we making, a deck of cards?  Maybe I'm missing something but I've read this over about five times and I don't see how this can work.  Will someone please explain?  thank you.

Review Rating: 1

Date Published: 2017-04-29