No Knead Onion Bread Recipes

NO KNEAD ONION BREAD

Steps:

• Preheat your oven to 190c/170c fan/375f/gas mark 5.
• Grease a 2 lb / 900g loaf tin.
• Add the flour, sugar, dried onions, garlic granules, salt and pepper to a mixing bowl and mix well.
• Pour the beer into the dried ingredients and fold in until just combined. Try not to over mix.
• Bake in your pre-heated oven for 45 minutes.
• Remove from the tin.
• Turn the loaf upside down and tap the bottom, if it sounds hollow it is ready, if not pop it in for a little longer.
• Cool on a baking rack, then slice and serve.
• Enjoy!

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.

NO-KNEAD ONION BREAD

Steps:

• In a large bowl, combine 1 cup of the flour with the sugar and yeast.
• In a small saucepan over medium heat, heat the soup and butter until very warm.
• Butter does not need to completely melt.
• With mixer at low speed, gradually pour soup mixture into dry ingredients, mixing well.
• At medium speed, beat 3 minutes or until smooth.
• Add egg, cheese and 1 cup of the flour.
• Beat 2 minutes more.
• With a spoon, stir in enough of the remaining 1 cup flour to make a stiff batter.
• Cover and let rise in a warm place until doubled; about 1 1/2 hours.
• Grease a 1 1/2 quart casserole.
• Stir down batter and turn into casserole.
• Cover and let rise again until doubled, about 45 minutes.
• Preheat oven to 325 degrees.
• Brush bread with water and sprinkle sesame seeds over top.
• Bake 50 minutes or until bread sounds hollow when tapped with finger.
• Remove from pan and cool on wire rack before slicing.

NO-KNEAD BREAD

Steps:

• In a large bowl, combine flour, yeast, and salt. Add 1 1/2 cups water and stir until blended; dough will be shaggy and sticky. Coat a second large bowl with olive oil. Transfer dough to oiled bowl and cover bowl with plastic wrap. Let dough rest at least 12 hours, but preferably up to 18, in a room about 70 degrees in temperature. When surface is dotted with bubbles, dough is ready.
• Lightly flour work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice. Loosely cover with plastic wrap and let rest about 15 minutes.
• Sprinkle just enough flour over work surface and your fingers to keep dough from sticking; quickly and gently shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, cornmeal, or wheat bran; place dough seam side down on towel and dust with more flour, cornmeal, or wheat bran. Cover with a second cotton towel and let rise until it has more than doubled in size and does not readily spring back when poked with a finger, about 2 hours.
• After about 1 1/2 hours, preheat oven to 500 degrees. Place a 6- to 8-quart heavy covered pot, such as cast-iron or Pyrex, in oven as it heats. When dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; turn dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Cover, and bake 30 minutes. Uncover, and continue baking until browned, 15 to 30 minutes. Cool on a wire rack.