Fergasa Bread is probably my ultimate favourite bread on the entire planet. I don’t know if it is the cheddar and green onion combination. Or if it’s the soft white bread, the butter-soaked crust, or the mixture of it all. What I do know is that when I would come across a loaf, I’d snatch it up like it was my long lost child. Then, I’d give everyone side-eye as I made my way to the checkout. As if every person I came in contact with might try and pry it from my grip. I know totally obsessive.
Now if you’ve never heard of Fergasa Bread, that shouldn’t surprise you. All I can find online is that it may have originated in Manitoba. My hometown isn’t too far from the Manitoba/Ontario border so that would make sense. This loaded loaf was never a staple on the bread shelf, however, always a treat when it did make an appearance!
I haven’t had that beloved bread in probably over a decade. I’ve never found it down here in the south. I don’t think it even exists out here to be honest and it’s all but disappeared from my hometown. The last time my friend came to visit, she tried, unsuccessfully, to purchase loaves from the local bakery to bring with her and was informed they no longer make it. {*sighs loudly}
So, obviously, since you’re reading this post, you’ve probably guessed that I created my own version. And I have to say it’s damn good! It doesn’t have the same crust as the original, the original was greasy, in a good way-think Pizza Hut pan crust. I’ve yet to figure that part out, but in the meantime, I still had to share this. It’s insanely delicious and totally craveable.
How to Make Fergasa Bread
This bread is a basic buttermilk bread packed full of two cups of cheddar and almost a cup of green onions and it is just so so good. Let’s talk about how you can make this incredible bread at home.
First, I like to melt my butter so it has time to cool slightly, you don’t want to scramble the eggs when the two are combined. Next, warm up the buttermilk so that it’s warm to the touch, not hot, aim for about 110 degrees F. Add in the teaspoon of sugar and the yeast, let this sit for about ten minutes. It should get nice and foamy.
In a large bowl whisk together the egg, and cooled butter. Pour in the yeast mixture and give this a quick whisk. Next, sift in the flour, add the sugar and salt and mix until a shaggy dough forms. Turn the dough out onto a floured surface and knead, knead, knead, as in until your muscles are sore. Give it about 10 minutes. Place the kneaded dough into a greased bowl, cover and let it rise for about an hour and a half or until doubled in size.
Once it’s doubled, gently punch it down and turn it out onto a floured surface. Roll it out to a large rectangle about 12 x 18″. Top this with the grated cheddar and green onions. Starting on the short end, roll up as tightly as you can. Pinching the seam to seal the loaf and tuck the ends under. Place this into a liberally buttered bread pan and let the loaf rise again for about 30 minutes.
While the bread is rising for the second time, preheat the oven to 375 degrees F. When the bread has risen, brush the top with melted but cooled butter and pop it into the hot oven to bake. If the crust starts to get a little too brown just cover it with foil. Once it’s cooked let it cool completely (this is the hard part, it will smell so tempting), but leave it alone.
Watch your family “oooh” and “ahh” when you slice into your beautifully spiralled, fully-loaded Fergasa Bread. Warm it up for a few seconds in the microwave, add a bit of butter and you’ll understand completely why I had to recreate this in my own kitchen. Don’t bother asking what else you could use this with. I mean you could make a sandwich, but I wouldn’t waste it on that! This is a bread and butter style loaf, go ahead and eat the whole thing, you’re in good company, trust me I’m right there with you {*microwave dings in the background)!
If you love Fergasa Bread (Green Onion Cheddar Bread), check out these other delicious bread recipes, I’m sure they’ll hit the spot:
Finally, if you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
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Fergasa Bread (Green Onion Cheddar Buttermilk Bread)
I've always known this craveable bread as Fergasa, but to the rest of the world it might be Green Onion Cheddar Buttermilk Bread. Whatever you call it – it's delicious!
INGREDIENTS
- 1 cup warm buttermilk
- 1 pkg active dry yeast
- 1/4 cup butter, melted and cooled slightly
- 1 large egg
- 3 cups flour + more for kneading
- 2 tbsp sugar + 1 tsp for yeast
- 1 tsp kosher salt
- 8 oz sharp cheddar cheese, grated
- 2/3 cup green onion, diced about 1/2" wide
- 1/4 cup butter, melted, for brushing
INSTRUCTIONS
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Stir together buttermilk, yeast and 1 tsp sugar, let it sit for about 10 minutes.
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Stir in slightly cooled melted butter (1/4 cup) and egg, along with 1 cup of the flour and stir until well mixed. Add in the rest of the flour, sugar and salt. Stir until the dough starts to pull away from the bowl, you may need to add a bit more flour here.
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Once the dough pulls away, flour a flat surface and turn the dough out. Knead for 10 minutes adding any extra flour to keep it from getting too sticky.
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Add dough to a greased bowl, turning several times to coat all sides of the dough ball. Let this rise in a draft-free space until doubled in size, About 1.5 hours.
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Punch the dough down and remove to a flat surface again, roll out to about a 12×18" rectangle. Sprinkle on the cheddar cheese and green onions. From the short side, roll the dough tightly into a log shape, pinch together the seams on the bottom of the loaf and tuck the ends under. Place into a generously buttered loaf pan. Let rise for 30 minutes.
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Preheat oven to 375 degrees F.
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Generously butter top and sides of the loaf and bake for about 50-60 minutes. You may have to tent the bread with foil if the crust gets too brown. Once cooked, remove and brush again with more butter.
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Let cool on a wire rack. Store in the refrigerator for about 5 days.