Cheese 'N Onion Bread
Tasty and savory dinner bread that incorporates cheddar cheese and dehydrated onions for superb flavor. This 2-pound loaf is made in the breadmaker so it's quick and easy. This recipe uses no oil.
Ingredients
- 1 1/3 cups hot water
- 3 tbsp. powdered milk
- 1 tbsp. sugar
- 1 1/2 tsp. salt
- 4 cups Gold Medal bread flour NOT all-purpose flour
- 2 tbsp. dried onion flakes
- 1/2 cup sharp cheddar cheese shredded
- 2 tsp. Fleishmann's bread machine yeast
Instructions
- Measure ingredients in the order listed into bread pan.
- Insert baking pan into oven chamber, twist to secure.
- Close lid.
- Select: Regular basic bread setting.
- Bake until complete.
- My breadmaker takes about 3 1/2 hours at this setting.
- Remove bread from oven chamber.
- Allow to cool on bread board about 10-15 minutes.
- Remove bread from bread pan.
- (Make sure the paddle at the bottom does not stay in the loaf!)
- Butter the top and sides of loaf to prevent bread from getting hard.
- Allow to cool completely or at least 15 more minutes before slicing.
- Makes about 15 slices.
Notes
NOTE: Please note that this recipe doesn't call for oil or shortening as the cheese has a high enough fat content from the cheese.
NOTE: Refrigerate bread after two days to prevent mold since it doesn't have any preservatives in the dough.
NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.
NOTE: I recommend using Fleischmann's yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn't work as well.
Recipe adapted from Black and Decker.
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