Mason County News
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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!


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


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

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