Onion Cheese Bread
Last post I hinted that I would be making pasta for my next recipe. If you read the title, you may realize that this isn’t pasta. That is because I epic failed at making it. Pasta and I aren’t talking for a while. Especially the stupid butternut squash ravioli kind…. The problems first started when I ran out of all purpose flour in the middle and tried to add some whole wheat flour to substitute. This trick, which normally works well in bread recipes, did not work at all. The pasta was weird and chewy and looked very frightening. No good. I’ll try again, but I moved on and made some onion cheese bread instead.
This onion cheese bread was pretty good and made a huge loaf. I’ll definitely be making it again soon. I’m experimenting with my camera and different lighting techniques so I don’t have many pictures that turned out well, above is one I really liked.
I got this recipe from a book that I literally have not been able to find anywhere. I got it on clearance at Borders for my boyfriend a couple of years ago as a present and I have been looking for one for myself ever since then. He eventually just gave it back to me, but there was a sad time when I didn’t have the book or it’s delicious recipes. I think that it’s this one but there’s another book by the same name. It’s very confusing. Either way, I have the onion cheese bread recipe with my modifications below. Enjoy!
- 1 onion, finely chopped
- 1 tbsp olive oil
- 4 to 4-1/2 cups flour
- 2-1/4 tsp yeast
- 1 tsp mustard powder
- 2 cups grated Cheddar cheese
- 2/3 cups lukewarm milk
- 2/3 cups lukewarm water
- 1 tbsp butter, melted
- Saute the onions in the olive oil until they begin to brown. Remove from heat and allow to cool. In a bread machine pan,* combine the onions with the rest of the ingredients, except for the butter and 1/2 cup of cheese, following the instructions from your machine. Mine have always said to put in the wet ingredients the the dry ingredients, but I guess that's not always the case. Set to dough. The dough should not be sticky so you should add more flour until you can touch the dough without it sticking to you. Add about 1/8 of a cup at a time and allow it to fully mix in before adding more. I added about another 1/2 a cup.
- *If you don't have a bread machine you can use a stand mixer or your hands. Just combine the wet ingredients together. Then combine the dry ingredients. Mix them together and knead for about 10 minutes adding flour until the dough is no longer sticky. Allow the dough to rise for about 1 hour or until it has doubled in size.
- Once the dough has risen, knock it back. Divide the dough into roughly 20 equal parts. I did this by first dividing it in half, then quarters, then attempting to divide those into five somewhat equal parts. It's ok if it's not perfect because it'll make the bread look more interesting. Spray a 10x5" bread tin with cooking spray or oil. Shape the 20 parts into balls (again, it's ok if it's not perfect). Place half of the balls into the bottom of the tray. Brush the tops of the balls with half the butter. Put the remaining balls on top. Top those balls with the remaining butter. Cover loosely with plastic wrap and allow to rise in a warm spot for about 40 minutes.
- Preheat the oven to 375°F. Sprinkle the remaining cheese on top until it has reached your desired cheesiness level (Side note: cheesiness is a real word. I totally thought I made it up). Bake for 40 minutes. If the loaf is still not done as determined by a knife or toothpick, cover the top with tin foil to prevent browning and bake for however much longer in 5 minute increments. I had to bake mine for 55 minutes total.
- Remove from the oven and let cool. You can slice the bread or pull off the balls you rolled up. I went the tear off route like pull apart bread. It was super yummy. I dipped mine in leftover carrot soup and it was so delicious. This would be a fun bread to bring to a party and share with many people because you can tear off bits and enjoy it with many people.