Crusty Onion Bread Food

CRUSTY ONION BREAD

Steps:

• 1. This is a batter method bread. It is lighter and easier to handle but also requires no kneading or shaping. The batter can be thick or thin , in this case it is a little thick- a casserole bread. But in any case the yeast batter is merely mixed and then allowed to rise in the bowl or in the baking pan. The texture of the finished product is delightfully different- a new treat. When doubled in bulk, the batter looks moist and somewhat rough with small bubbles just under the surface. The top is not tightly stretched as in a dough but slightly rounded and soft until baked.
• 2. In a skillet heat the oil over medium heat. Cook both types of onions for about 5 minutes, until soft. Add brown sugar and reduce heat to low. stirring until onions are golden brown. Season with a bit of salt. Set aside to cool.
• 3. In a large mixing bowl, combine flour and salt. Dissolve the yeast in warm water and add to the flour. Mix together well then add the cooled onion mixture and onion greens.(the brown sugar in the onions helps the dough to ferment). Knead until mixture pulls away for the side of the bowl. Adding a little more flour if needed. Place dough in a greased bowl. Cover and let set for about 1 hour;until double in size.
• 4. Preheat oven to 450^. Generously grease a large loaf pan 5x9-inch or bake a round loaf, in a casserole dish.Place a small bowl of boiling water(about 1 cup of water) in the hot oven- then place the loaf of bread in the oven.( this will create steam and make for a crusty bread.)Bake for 25-30 minutes. Remove bread from pan or tray to cool on a wire rack.

ONION BREAD

Steps:

• Measure and add liquid ingredients to the bread pan.
• Measure and add dry ingredients (except yeast) to the bread pan.
• Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour into the well.
• Close up bread machine.
• Choose the "basic" setting that most machines have - it's the three hour setting on mine.
• I always use the "light" crust color because the bread comes out quite a bit softer.

ONION AND GARLIC BREAD

Steps:

• Melt butter in a small pan over moderate heat. Add onions and garlic and season with sugar, thyme and pepper. Cook 15 minutes, stirring occasionally, until onions are golden in color and translucent.
• Place the split bread on a baking sheet and broil until golden. Spread half the onions and garlic on each half of bread in a thin layer. Sprinkle each side of loaf with a handful of cheese and return to broiler for 30 seconds to bubble cheese. Serve with a hearty, soup-er supper

DILL & ONION BREAD

Steps:

• ADD ingredients to your bread machine in the order listed.
• Select 'French/Italian Bread' setting on the bread machine menu. Push START.
• Allow bread machine to work through the first mixing cycle (about 45 to 60 minutes), then allow it to enter into the second mix and rise cycle just until the machine stops mixing and begins the rise stage (about 20-minutes). REMOVE from bread machine and handle gently, kneading 5 or 6 turns on floured surface to shape for the baking pan (Dutch oven or casserole dish heat-safe to 500-degrees). Do not over-mix but make sure the dough is coated with flour.
• Tear a piece of parchment paper larger than the baking container. Set it into a large bowl for the dough to rise before baking. Lightly spray the parchment with oil and lightly sprinkle coarse salt on the oiled parchment paper.
• SET the dough onto the parchment paper in the large bowl. Score 2 or 3 times with sharp knife if desired then cover with either a cloth or oiled plastic wrap. Set the bowl in a warm area of the kitchen, probably near your stove. Allow to rise for about 45-minutes.
• About 30-minutes into the dough rising, PRE-HEAT oven to 450-degrees and set the empty Dutch oven (or casserole dish) with heat-proof lid on top, into the oven to get hot (takes about 15 to 20 minutes). You will transfer the dough, parchment and all, into the hot Dutch oven when it finishes rising.
• When dough finishes rising, remove Dutch oven from the hot oven (do not leave oven door open while transferring dough to the baking dish). Remove the lid and gently lift and transfer the dough including the parchment paper into the hot Dutch oven. Place the lid back onto the Dutch Oven and set it back into the hot oven.
• BAKE for 30-minutes with the lid on. At the 30-minute mark, take bread out of oven. Remove the lid. Remove the parchment paper. RETURN bread to the Dutch oven without a lid and bake for another 15 to 20 minutes until a nice golden crust forms.
• REMOVE from oven when done. Cool for at least 10-minutes before serving. STORE cooled bread in a bread bag or plastic storage bag.

MILE HIGH CRISPY BACON AND ONION BREAD - BREAD MACHINE

Steps:

• Fry your bacon in it's own fat in a frying pan and when nearly crispy & cooked, add the diced onion. Stir around thoroughly & continue to cook until the bacon is crispy & the onion soft.
• Drain well & allow to cool slightly.
• Put the ingredients into your bread machine in the order that is written in your manual; mine is wet first & dry last.
• Make sure that the yeast does not come into contact with the liquid.
• Select the 1 kilo or 2lb setting on White Rapid or White Normal; choose your crust finish.
• Do not add the bacon and onion to the Extras tray - there is too much!
• Add the bacon & onion when extras are added in the cycle - towards the end of the kneading time.
• When cooked, take out straight away with OVEN GLOVES & turn out to cool on a wire cooling rack.
• If the paddle stays in the bread - remember to take it out BEFORE cutting the bread.
• Serve with butter, eggs, cheese or by its self with salad.
• This is also wonderful toasted too!

CHEESE & ONION BREAD

Steps:

• Preheat a fan oven to 200 degrees celsius. Line a baking tray with tin foil and lightly sprinkle with flour.
• Mix the flour, sugar, baking powder, salt, cheese, and onion in a large bowl.
• In a separate bowl, mix the egg, milk and sunflower oil.
• In small quantities, gradually add the wet mixture to the dry until a sticky dough is formed. Careful - you may not need to use all of the wet mixture!
• On a floured surface, roughly shape the dough into a flattened ball and place on the prepared baking tray. Place in the preheated oven and bake for 35-40 minutes, or until cooked. The crust should be golden brown and starting to darken. A knife should come out clean when placed into the bread.
• Enjoy warm, straight out of the oven or when cooled.

CRUSTY CHEESE BREAD

Steps:

• Do ahead
• To make the starter, combine all of the ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute, then increase to medium speed for about 30 seconds. If mixing by hand, stir for about 2 minutes, until well blended. The starter should feel doughlike and tacky or slightly sticky; if not, stir in additional flour or water as needed.
• Transfer the starter to a lightly floured work surface and knead for about 30 seconds. Place the starter in a clean, lightly oiled bowl, cover the bowl loosely, and leave at room temperature for 6 to 8 hours, until the starter increases to about 1 1/2 times its original size. If you plan to use the starter the same day, allow 1 more hour of fermentation so that it nearly doubles in size. Otherwise, put the starter in the refrigerator for up to 4 days.
• To make the dough, chop the starter into 10 to 12 pieces and put them in a mixing bowl. Separately, combine the water and milk, then add the yeast and honey and whisk until dissolved. Pour the mixture over the starter and stir to soften the starter.
• Add the flour and salt. If using a mixer, use the dough hook and mix on the lowest speed for about 4 minutes. If mixing by hand, stir with a large spoon for about 4 minutes. The dough should be soft, supple, and tacky but not sticky. Let the dough rest for 5 minutes.
• Mix with the dough hook on medium-low speed, or continue to mix by hand, for another 3 minutes, adding flour or liquid as needed to maintain a soft, supple, and tacky but not sticky dough. Add the onions and mix on the lowest speed or continue mixing by hand for another minute, until the onions are evenly distributed.
• Transfer the dough to a lightly floured work surface and knead for 1 or 2 minutes to make any final adjustments, then form the dough into a ball.
• Place the dough in a clean, lightly oiled bowl, cover the bowl with plastic wrap, and immediately refrigerate overnight or for up to 4 days. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.) The dough should double in size in the refrigerator. If you want to bake the bread the same day you mix the dough, don't refrigerate the final dough; just let it rest at room temperature for about 60 to 90 minutes, until it doubles in size. Then proceed to shaping and baking, as described below.
• On baking day
• Remove the dough from the refrigerator about 2 hours before you plan to bake. Transfer the dough to a lightly floured work surface and divide it into 2 equal pieces, each weighing about 2 pounds (907 g). Dust each piece with flour, then use your hands to gently press them into rectangles 8 inches wide and 12 inches deep. Spread half of the cheese over the surface of one rectangle and roll the dough up like a rug, from the bottom to the top, to form a log. If any cheese falls out, tuck it back in or save it for the second loaf. Seal the seam with your fingertips. Shape the log into a bâtard (see page 21) or extend it into a baguette-style loaf (see page 22) by gently rocking the loaf back and forth. Place the loaves on parchment-lined sheet pans, mist with spray oil, and cover loosely with plastic wrap. Let the dough rise at room temperature for 90 minutes to 2 hours, until the loaves begin to noticeably swell in size.
• About 45 minutes before baking, preheat the oven to 450°F (232°C) and prepare it for hearth baking (see page 30). About 15 minutes before baking, uncover the loaves and score them with a sharp serrated knife or razor blade, making 2 or 3 diagonal cuts about 1/2 inch deep.
• Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, and lower the oven temperature to 425°F (218°C).
• Bake for 15 minutes, then rotate the pans and bake for another 15 to 25 minutes, until the loaves are a deep golden brown and have an internal temperature above 195°F (91°C) in the center.
• Remove from the pans and cool on a wire rack for about 1 hour before slicing or serving.
• Variation
• If you would like to avoid the air pockets caused by the melting cheese, you can knead cubed cheese into the dough after the overnight rise, just before shaping, rather than rolling it up in the dough. This will create little cheese bursts throughout the loaf instead of a spiral.

CRUSTY FRENCH BREAD

Steps:

• In a large bowl, dissolve yeast in 1/2 cup water. Add the sugar, salt, shortening, remaining water and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. , Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each half into a 10x8-in. rectangle. Roll up from a long side; pinch to seal. Place seam side down on 2 greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes. , With a very sharp knife, make 5 diagonal cuts across the top of each loaf. Bake at 400° until lightly browned, 20-30 minutes. Remove from pans to wire rack to cool.

CRISPY ONION & BREAD SAUCE

Steps:

• Heat a dry saucepan until hot and cook the onions for a few minutes, stirring occasionally, until they start to char, then add the butter. Sizzle for 5 mins until the onions are soft and the butter is light brown. Pour in the milk, then add the bay leaf and ground cloves. Season. Bring to the boil, then simmer gently for 5 mins.
• Turn off the heat, scoop out the bay and stir in the bread and cream. Tip into a blender or use a hand blender to blitz to a thick sauce. Return to the pan and heat, stirring until bubbling and thick. Can be made two days ahead, cooled, chilled and reheated with a splash more milk. Serve the sauce in a bowl, scattered with the onion seeds and crispy onions, if using.

CRUSTY CHEESE BREAD

Steps:

• Sprinkle yeast over warm water.
• Let stand 5 minutes.
• Stir gently to moisten.
• With mixer, blend softened yeast with cottage cheese, sugar, salt and egg.
• Add flour in 1/2 cup portions to form stiff dough.
• Beat well by hand after each addition.
• Cover dough and let rise in a warm place until double (about 1 hour).
• Butter a 1 1/2 quart casserole.
• Stir down dough and transfer to buttered casserole.
• Let rise another 30 to 40 minutes until almost double.
• Preheat oven to 350 degrees.
• Bake 40 to 50 minutes or until golden brown.
• Brush crust with butter and serve.
• Variations: Add 1 tablespoon grated onion and 2 tablespoons toasted sesame seeds before adding flour.
• Mix in 1 cup grated sharp cheddar cheese when stirring down dough.