Deejay’s Cheddar Onion Bread
This may not be considered by some to be a beginners bread but I this it’s a good one to start with. First of all it’s one of my favorites and secondly it will give you practice with some techniques that need to be practiced and are easy see with this recipe. Ingredients list as used (some needed twice).
1 Cup King Arthur - All Purpose Flour (Flour listed three times 4-1/2 Cups total for recipe)
1 Cup water
1/4 teaspoon SAF Active Yeast (1 package plus 1/4 teaspoon total for recipe)
Dough Next Day
2 cups King Arthur All-Purpose Flour
2 teaspoons SAF Active yeast
2 tablespoons White Sugar
1 Package Lipton Onion Soup Mix
1 cup shredded Cheddar cheese
1/2 cup Whole M ilk
1 egg (2 total for recipe)
1 tablespoon Whole Milk
This recipe takes two days because you are going to make a starter on the first day. So the night before mix the pre-ferment starter until it forms a batter and cover with plastic wrap.
Mixing the Pre-ferment Starter
Place 1 cup of tepid water in the bowl and add 1/4 teaspoon SAF Active Yeast. Mix until dissolved. Slowly add 1 cup of flour to the bowl and stir until well mixed. Cover the bowl with plastic wrap and put in a warm place over night.
Ingredients Adding yeast to the water Stirred up Next day all bubbly
Next day combine the 2 cups of the flour, yeast, sugar, onion flakes and onion soup mix then add it to the Pre-ferment starter.
Next add in the milk, 1 egg, butter, and the shredded cheese – use a wooden spoon for this.
Add flour about 1/4 cup at a time until the dough is just dry enough so you can knead it but moist enough that it is sticky when you touch it.
Pour the dough onto lightly floured board and knead for about10 minutes adding a small amount of flour to the board so you go.
Put dough in a greased bowl covered with greased plastic wrap and let it rise until it doubles. About 1.5 hours.
Mixing Flour dry ingrediants Adding egg butter cheese Mixing Kneaded dough
Remove the dough from the bowl and shape it however you want. Cover it with a damp towel and preheat the oven to 450°F.
Mix the last egg with 1 tablespoon of milk and glaze the bread with it. I use a sterile paint brush for this. Once glazed bake the bread for about 5 minutes at 450°F. Turn the loaf in the oven so it gets evenly browned and then turn the oven down to 375°F and bake it for about 40 to 45 more minutes until done.
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