« Focaccia with Sage, Rosemary and Garlic | Main | AA Mini Maglite »


Monday, November 29, 2004

Cheese and Onion Bread

Cheese and Onion Bread Feeling adventurous, I baked this last week. It's only my third time at bread baking but I'm glad it turned out alright. The bread is quite savoury and flavourful and is a great accompaniment to soups and pastas. Give the recipe a try.

1 onion, chopped
45 g butter, melted
450 g bread flour
One 11 g packet of SAF Instant Dry Baker's Yeast, which you can buy in a box of 5
1 teaspoon mustard powder
100 g cheddar cheese, grated
75 g parmesan cheese, grated
2/3 cup of lukewarm milk
1 1/3 cup of lukewarm water
1 teaspoon salt
1 teaspoon black pepper

  1. Grease a 8" x 4 " loaf tin with some of the melted butter.
  2. Saute the onion until it is soft and slightly brown. Then set aside.
  3. Sift the flour, mustard powder, salt and pepper into a mixing bowl and then make a well in the centre.
  4. Empty the packet of dry yeast into the well and then pour a little of the lukewarm milk to activate it. With a tablespoon, stir the yeast mixture in the well. Then slowly, stir in the flour bit by bit, adding a little more of the milk and water as you go along until a dough is formed.
  5. Turn the dough out of the bowl onto a lightly-floured surface and start kneading it with your hands until the consistency is smooth and elastic.
  6. Lightly oil your mixing bowl with some of the melted butter and then place the dough inside. Cover with cling film and then set aside in a warm place to prove for about 1 hour until doubled in size.
  7. Once the dough has risen, punch it in. You should be able to hear the air whoosh out when you do this. Then turn it out onto a lightly-floured surface again.
  8. Gently knead in the onion and three-quarters of the cheese. Next, divide the dough into 20 small rounds.
  9. Put 10 of the small rounds of dough into the loaf pan and then brush them with some of the melted butter. Then add the remaining rounds of dough on top and brush with the melted butter again.
  10. Cover the loaf tin with cling film and leave to prove again in warm place for about 45 minutes or until doubled in size.
  11. Meanwhile, preheat your oven to 190°C.
  12. When the dough has risen again, sprinkle the remainder of the cheese on top and then bake for about 30 minutes or until golden.
  13. When done, remove from loaf tin and let cool on a wire rack.

Post a comment


Archives



Powered by
Movable Type 3.35