Cheesy Onion Bread No Knead Recipes

THE EASIEST & TASTIEST NO KNEAD ONION BREAD LOAF

Steps:

• In a large bowl add in the flour, yeast, granulated onion and 2 tablespoon of dried onions, and salt. You need to make sure the bowl is at least 2 times the size as this will easily double in volume. Whisk to combine. Add in the water and mix with a wooden spoon - do NOT use a stand mixer. Mix it until it's combined and forms a 'shaggy' dough. Just make sure that all the flour is incorporated. It will not be a smooth dough - that's how it's supposed to be.
• Cover with plastic wrap and set in a warm place overnight for at least 12 hours but no more than 24.
• When you're ready to bake, preheat your oven. Put the rack in the middle and preheat to 450F. Let this heat up for about 45 minutes.
• Mix the remaining 2 teaspoon of dried, minced onions with 2 teaspoon of hot water. Gently stir and set aside. Place the dough out a lightly floured board and gently shape it into a rectangle ~12×8". Fold one third over and the other third on top (like an envelope). Gently start to roll it with your hands into a log that's ~12×4". Pinch the seams together. For the ends just tuck them under and pinch to seal. *See note if you're not using the Emile Henry Italian Loaf Bread Baker about shaping and baking in a Dutch oven.
• To the Emile Henry Italian Loaf Bread Baker, sprinkle in a tablespoon or two of flour in the bottom to help the dough remove easily after baking. Place the loaf in the baker. Take the re-hydrated dried onion mixture and sprinkle on top of the loaf. Cover and set aside while the oven heats up.
• 425F, put the loaf pan into the oven (covered) and bake for 40 minutes, remove the lid and bake for another 15 or until golden brown and the internal temp reaches 200F.
• Remove from the oven and carefully empty the loaf onto a cooling rack. Allow to cool before slicing.
• Store the bread in the Emile Henry Bread Box. It will stay fresh for ~3-5 days.

CHEESY ONION BREAD (NO KNEAD )

Steps:

• 1. IN A MIXING BOWL COMBINE 2-1/2 CUPS FLOUR , SUGAR , YEAST SALT AND PEPPER .
• 2. IN A SAUCE PAN , HEAT WATER AND BUTTER TO 120°to 130°
• 3. ADD TO DRY INDGREDIENTS ; BEAT JUST UNTIL MOISTENED , STIR IN 3/4 CUP OF CHEESE , ONION AND REMAINING FLOUR ; BEAT UNTIL SMOOTH .
• 4. TURN ONTO LIGHTLY FLOURED SURFACE ; SHAPE INTO A BALL ; PLACE INTO A GREASED 2 QT. ROUND BAKING DISH.
• 5. COVER AND LET RISE IN A WARM PLACE UNTIL DOUBLED ; ABOUT 20 MINUTES .
• 6. BAKE @ 350° FOR 40-45 MIN.OR UNTIL GOLDEN BROWN.
• 7. SPRINKLE WITH REMAINING CHEESE ; BAKE 5 MIN. LONGER OR UNTIL CHEESE IS MELTED .
• 8. REMOVE FROM DISH TO A WIRE RACK . YIELDS 1 LOAF.

EASY CHEESE AND ONION BREAD

Steps:

• Pre-heat oven to 375 degrees.
• Mix together flour, baking powder, sugar and salt.
• Add milk, water, butter, cheese, and onions.
• Stir until mixed.
• Dough should be a bit moist but not watery. Should look very sticky and lumpy.
• Scoop into greased bread pan. (cooking spray works fine).
• Even out with a spoon so top is completely flat.
• Bake for 55 minutes.
• Let cool for 30 minutes before slicing.