Cheese And Onion Beer Bread Recipes

BEER-ONION-JALAPENO CHEESE BREAD

Steps:

• Heat beer and butter together in a saucepan over low heat until butter is melted and temperature reaches 115 to 120 degrees F (45 to 50 degrees C).
• Stir pepper jack cheese, Asiago cheese, onions, and jalapeno peppers together in a bowl.
• Place beer and butter mixture into bread machine pan, add sugar, salt, and flour, respectively. Create a small well about 2-inches deep in the flour and add yeast; push flour over yeast to cover. Add about half the cheese mixture.
• Select Basic or White Bread cycle and start machine.
• After the cycle has been running for 30 minutes add remaining cheese mixture. Continue processing in bread machine. Remove loaf from machine and place on a wire rack until cool, about 20 minutes.

CHEESE BEER BREAD WITH ONION AND GARLIC

Steps:

• Mix all ingredients together except melted butter. Place in greased baking pan. Pour melted butter over top.
• Bake at 375 degrees for 50 to 60 minutes

BEER CHEESE BREAD BOWL

Steps:

• For the bread bowl: Preheat the oven to 375 degrees F.
• Remove the top quarter of the bread round, then cut it into cubes and set aside. Using a knife, cut out the interior of the bread round, leaving it hollow. Cube the removed bread and set aside.
• Mix together the olive oil, garlic and red pepper flakes in a small bowl. Brush the outside and inside of the bread bowl with the oil mix. Place the bread bowl on a sheet pan and sprinkle the inside with the Parmesan. Toss the cubed bread in the remaining oil and place on the sheet pan next to the bread bowl. Bake until crisp, 15 to 18 minutes.
• For the beer cheese: Meanwhile, add the butter to a large saucepan or high-sided skillet over a medium heat. When the butter has melted, add the onions, garlic and red pepper flakes, then cook until the onions are golden, 8 to 10 minutes. Sprinkle over the flour and stir to combine. Slowly pour in the milk and beer a little at a time, whisking until smooth after each addition. Add the mustard and cheeses and stir until smooth.
• Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.

CHEESE AND ONION BEER BREAD

Steps:

• In a bowl mix all the ingredients except the beer and melted butter.
• Mix together.
• Then add the beer and mix together with your hand until all ingredients are mixed.
• Put mixture into a loaf pan (I use a silcon loaf pan).
• Then add the melted butter to the top of the mixture and bake at 350 degrees.

ONION BEER BREAD

Steps:

• Combine flour, baking powder, sugar, mustard and salt.
• Stir in 1 cup cheese, green onion and basil.
• Pour in beer, stir just until blended and no dry spots remain.
• Spoon batter into greased 9 x 5 loaf pan.
• Lightly dredge onion rings in some flour.
• Place very thin onion rings barely overlapping on top of batter.
• Sprinkle seeds on top of batter.
• Preheat oven to 350 degrees.
• Bake for 50-60 minutes .
• While loaf is hot out of the oven, sprinkle remaining cheese over top.
• Let stand in pan to cool 15 minutes.
• Remove from pan to rack to finish cooling.
• Slice when completely cool with a sharp serrated knife.

CHEESE & CARAMELISED ONION COBURG

Steps:

• Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
• Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
• Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
• Fry the onion in the olive oil until very lightly caramelised, then leave to cool. Cut the dough in half and shape into 2 balls. Cover with the glass bowl and leave for 15 mins. Shape by flattening each ball into an 18cm round, put each on a large baking tray lined with baking parchment. Make 6 deepish cuts with a sharp knife to mark each round into 6 wedges. Cover with a clean tea towel. Leave for 40-45 mins, or until doubled in size. Finish by brushing with beaten egg, scatter over the onion, then the grated cheese.
• Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 30-35 mins or until golden. If the onion is getting too brown, lay a piece of parchment over the top. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.