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Super Rapid Cheese’n Onion Bread Fast2eat

Super Rapid Cheese’n Onion Bread Fast2eat

This Easy-to-make irresistible Cheese’n Onion bread recipe is full of flavour! When the bread is baking, the aroma is unbelievable.

The chewy texture of the bread, combined with cheese and onions all baked into one beautiful loaf is the perfect companion for almost any main dish. It’s delicious with soup, green salads, toasted, or used to create the best sandwich of your life!

Super Rapid Cheese’n Onion Bread Fast2eat
Prep Time: 5 minutes
Cook Time: 1 hour 20 minutes
Resting time: 15 minutes
Total Time: 1 hour 40 minutes
The combination of the onions and cheese in this homemade bread is out of this world delicious! It's a quick bread that is perfect for grilled cheese sandwiches and also goes greatly toasted, with green salads or with a good bowl of soup on a cold winters day. Simple and delicious!
Servings: 24 slices

Ingredients

  • 1 2/3 cups Water - 80-90°F/26-32°C
  • 3 tbsp Butter - softened or margarine
  • 4 1/4 cups Bread flour
  • 3 tbsp Dry milk powder
  • 2 tbsp Onion flakes - dried onion flakes
  • 1/3 cup Mozzarella cheese - shredded - or old sharp cheddar cheese
  • 3/4 tsp Salt
  • 3 tbsp Sugar
  • 4 tsp Instant dry yeast

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place all ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Plug the power cord into a wall outlet. Select the “Rapid/Quick” (about 1:20-1:45h - This cycle varies from machine to machine bread setting and press the Start button.
    With the “Quick setting,” “Crust Colour,” and “size” cannot be changed.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time, use a Bread Slicer with an electric knife.

Notes

The sharper the cheese that you use, the better the flavour of the bread.

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the dough ball.
The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan, KEEP it locked in the machine. Do NOT turn off the bread maker to adjust dough.

Weather can affect your ingredients
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

You may also make this bread without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven.
Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

How can you tell if the bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.

Also check:


* (“Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)
Course : Appetizers & Starters, Breakfast & Brunch, Lunch, Side Dish, Snack
Cuisine : Italian
Keyword : 5 Minutes, Appetizer, Bake, Bake bread, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Cheese, Easy, easy-to-prepare, Fast, Homemade bread, onion, Onion Bread, Quick, Quick/Rapid Cycle, White Bread

Nutrition

Calories: 116kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 101mg | Potassium: 59mg | Fiber: 1g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
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Try Bread machine recipes from my Cookbook

130 delicious recipes, tips and hints, and the basic steps on making bread, cake, pizza, and pasta using a bread machine.

You don’t need a bread machine to make those recipes. Suppose your bread maker is broken. Or you do not have room in your kitchen for another gadget but want to make my recipes. There is a guide to convert the bread machine recipes to manual recipes.

Or if you have favourite recipes your gramma used to make, there is also a guide to convert it and make using a bread machine.

How about fresh homemade pasta. There is also a complete guide with suggestions to be creative with your pasta.

 

Read bread-making further information in my book:

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