Bread Machine Cheese and Onion Bread
Use your bread machine for making the dough on this wonderful bread. Shape and rise for the second step.
Equipment
- 1 Bread Machine this is optional. You can make in your mixer and knead and rise the old fashioned way.
Ingredients
- 1 Cup Water + 2 tbsp warm water
- 2 tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
- 1/4 cup dried minced onion
- 1/4 cup dehydrated cheese powder or mac n cheese powder
- 3.5 cup all purpose flour
- 2 tsp active dry yeast
- 1 cup sharp cheddar cheese, shredded any cheese works, experiment and have fun
Instructions
- sift together the cheese powder and flour and set aside
- Grease a loaf pan (this is a recipe for ONE LARGE loaf - 2# recipe if you are going by the bread machine language) You can also place parchment paper on a cookie sheet and bake the loaf on that. Set this aside.
- Put the ingredients in the bread machine in the order listed EXCEPT the shredded cheddar cheese.
- Run the machine on the DOUGH cycle. Check after it gets going to see if it is too dry or too wet. Add liquid or flour by the tablespoon as needed. Dough should be smooth and have a little bit of spring to it.
- After the cycle has completed (about an 1 1/2 hours) Remove the dough to a clean and lightly floured surface. Let it rest a few minutes and knead for about 2 minutes. You should be able to roll it out a bit and sprinkle the shredded cheese over the surface. Roll the dough up and pinch the seam together. Place in the prepared loaf pan, or on a cookie sheet lined with parchment for a more rustic loaf.
- set aside and rise for about 2 hours (check 1 1/2 hours). I like to turn on the oven light and do my second rise in the oven. This way I don't have to cover the dough with a towel. If you plan to leave out, you can spray some plastic wrap with oil and cover lightly (the dough will rise, so make sure whatever you cover it with isn't tight and won't have dough sticking to it. YOU WANT THE DOUGH TO DOUBLE IN SIZE HOWEVER LONG THAT TAKES.
- Alternatively, you can cover loosely with oiled plastic wrap and rise for up to 12 hours in the fridge. You will need to check this frequently as you don't want to over proof the dough. (if you choose this method, you will need to let the dough rest at room temperature at least 30 minutes before baking)
- When you have reached double size, preheat the oven to 450°°
- Bake at 450° for 15 minutes, reduce heat to 350° and bake for 10 minutes more
- Let cool COMPLETELY before cutting.
