Red Flag Burn Ban Lifted
Mason County News
Weather Fair 81.0°F (47%)
Practical Baker
Onion/Cheddar Cheese Bread
Wednesday, November 7, 2012 • Posted November 7, 2012

Here’s another original that I dreamed up on one of our many rainy days! This one has a slightly lighter “crumb” than other no-knead breads, and I accomplished this by adding one beaten egg to the mixture. This is a real, stick to your ribs bread, and in case it ever cools off, it could become a favorite of your family!

Ingredients:

12 ounces warm (100-110 degrees) water

1 packet (2 ½ teaspoons) instant dry yeast

3 cups all purpose flour, sifted

3 teaspoons baking powder

1 teaspoon salt

1 egg, beaten

¼ cup sugar or honey

1 cup French’s onions

1 cup grated, extra sharp cheddar cheese

Process:

Preheat oven to 375 degrees

Grease a 9 X 5 inch glass loaf panAdd yeast to warm water, stir, and allow it to sit for 5 minutes

Sift the flour into a large mixing bowl.

Add salt, baking powder and sugar (or honey) to the mixture

Add onions and yeast mixture to dry ingredients; stir together thoroughly

Pour mixture into prepared loaf pan

Sprinkle cheddar cheese over top

Place in oven and cook for 1 hour, or until thermometer reads 200 degrees when inserted into middle of loaf.

Remove baked loaf from loaf pan immediately and allow it to cool for 15 minutes

This article has been read 27 times.
Comments
Readers are solely responsible for the content of the comments they post here. Comments do not necessarily reflect the opinion or approval of Mason County News. Comments are moderated and will not appear immediately.
Comments powered by Disqus