Cheesy Onion Bread No Knead Food

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 SKILLET CHEESE BREAD

Steps:

• Combine water and yeast in a large mixing bowl.
• Add 1 cup flour and salt to the yeast mixture; stir with a wooden spoon until combined.
• Stir in garlic powder, onion powder, and cheese.
• Add remaining flour, one cup at a time, stirring until well combined.
• Cover bowl with plastic wrap and let rise for 1 hour.
• In the meantime, add 1 tablespoon olive oil to an 8-inch cast iron skillet, and coat the bottom and sides of the skillet with the olive oil.
• Lightly flour your hands and transfer dough to the skillet.
• Shape dough into a round disk; cover with a towel and let stand 30 minutes.
• Preheat oven to 400˚F.
• Drizzle 1 tablespoon olive oil over the top of the dough and sprinkle with salt and parsley.
• Score the top of the loaf with a knife.
• Bake for 30 minutes, or until top is a golden brown.
• Remove from oven and immediately turn bread out onto a cooling rack.
• Let completely cool.
• Cut and serve.

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 CHEDDAR BREAD

Steps:

• In a large mixing bowl, whisk together the flours, salt and yeast. Pour in the warm water and combine with a spatula until the dough becomes shaggy or sticky. Cover the bowl with plastic wrap and place in a warm area for at least 8 hours and up to 24 hours.
• Preheat the oven to 450 degrees F. Place a 5.5-quart enameled Dutch oven inside while preheating.
• Generously flour the work surface. Scrape the dough onto the floured surface and pull or fold into a round. Place on a sheet of parchment paper.
• Remove the Dutch oven, lift the edges of the parchment paper and carefully lower the bread and paper into the Dutch oven. Place the lid on top and bake, covered, until the bread is slightly browned and takes shape, about 40 minutes. Remove the lid and sprinkle the cheese in the center of the loaf. Return to the oven and bake until the cheese is golden brown and the outside of the loaf is hard, about another 20 minutes.
• Remove the bread from the Dutch oven and allow to cool completely before slicing.

SAVORY ONION BREAD

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan.
• Combine flour, baking powder and salt, cut in 2 tablespoons of the butter until mixture is crumbly. Stir in 1/2 cup of the grated cheese. Make a well in the center of the mixture.
• Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside.
• In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining 1/2 cup grated cheese over top.
• Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.

CHEESY BAKED ONIONS

Steps:

• Slice onion and separate into rings; place in a greased 1-qt. baking dish and set aside. In a small saucepan over low heat, melt the butter. Stir in the flour and salt until smooth. Gradually add milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted. , Pour over onions. Bake, uncovered, at 350° for 45-50 minutes or until onions are tender and cheese is browned.

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.