Wednesday, September 30, 2009

Cheese and Onion Bread but it didn't make me feel better

I have a cold that has been going on for a few weeks. Nothing big but between painting my living room and having this cold I feel like crap. Enough about me...

I didn't want to just sit here so I found an "easy" bread recipe. Note to self: No bread recipe is EASY.


Starts of with making the dough into little balls and stacking them up in a tin.


Comes out cheesy


I taste tested it and I thought it was ok. Dr Food really liked it. He even exclaimed loudly "Cheeeesy"

Cheese and Onion Loaf
Adapted from "The Complete Book of Bread & Bread Machines"
Christine Ingram and Jennie Shapter

1 onion finely chopped
3 1/2 Tbl butter
4 C unbleached white bread flour
1/4 oz rapid rise dried yeast
1 tsp mustard powder
1 1/2 C grated sharp cheddar (I used about 2 1/2-3 cups)
2/3 C lukewarm milk
2/3 C lukewarm water
salt and ground black pepper

1. Lightly grease a loaf pan (10 x 4). Melt 2 Tbl of the butter in a heavy frying pan and saute the onion until it is soft and light golden. Set aside to cool.

2. Sift the flour into a large bowl and stir in the yeast, mustard, salt and pepper. Stir i three-quarters of the grated cheese and the onion. Make a well in the center. Add the milk and water; blend to a soft dough. Turn out on to a lightly floured surface and knead for 10 minutes until smooth and elastic.

3. Place the dough in a lightly oiled bowl, cover with oiled plastic wrap and leave in a warm place, for about 45-60 minutes, until doubled in size.

4. Turn the dough out on to a lightly floured surface, knock back, and knead gently. Divide into 20 equal pieces and shape into small rounds. Place half in the prepared tin and brush with some melted butter. Top with the remaining rounds of dough and brush with the remaining butter.

5. Cover with oiled plastic wrap and leace to rise for 45 minutes, until the dough reaches the top of the tin. Meanwhile preheat the over to 375 degrees.

6. Sprinkle the remaining cheese over the top. Bake for 40-45 minutes or until risen and golden brown. Cool on a wire rack.

Enjoy the cheesy.

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