Friday, July 24, 2009

Cheese and Onion Bread

I bought this really fancy bread cookbook at one of the used book sales in April. This book has glossy pages and looks like it was never even opened up. The first half of the book is stories of bread from different places, how loaves are shaped, what they're called, and that sort of thing. The second half then goes through recipes for different kinds of bread. The book is really pretty, somewhat confusing, and I haven't decided if I like or hate it (but I know I don't love it). This is my first effort from that book. It originates in England, or so they say. Look carefully at this page, and you'll see what it's supposed to look like. Trust me, I didn't feel it was worth that much work, so I made mine differently.

CHEESE AND ONION LOAF

1 onion, finely chopped

4 tbsp butter
1 cup milk, warm
1/3 cup warm water
3 tsp yeast
1 tsp mustard powder

1 tsp salt
1/2 tsp pepper
2 tsp sugar
4 cups flour

approx. 1-1/2 cups grated cheddar cheese

In a saucepan, saute the onion in the butter with the salt and pepper
until it's soft. Meanwhile, mix the water and milk, and sprinkle the yeast over the top of them. Combine the rest of the ingredients, EXCEPT the cheese, as per my tried and true instructions, adding the onion mixture as you start mixing the dough. Let it rise 15 minutes, then remove from the bread pan or mixing bowl. Split the dough into two loaves, and roll the first one out into a rectangle roughly 6" wide, 1/4" to 3/8" thick, and however long it gets to be (somewhere between 14" and 18" or so). Sprinkle half the grated cheese on the top, holding back only 1/4" from the sides and 1/2" from the ends. Then begin rolling at one end, pinching the dough on the roll down into the cheese you're rolling into every 2" or so. Put into a greased loaf pan, seam side down, brush with the egg wash mix from the Pullman bread, and repeat with the other half of the dough. This bread will rise pretty fast. Bake at 375F for about 25 to 30 minutes. Look how pretty it is!
I also used the heels as the bottom slices to make sandwiches in the George Foreman grill for lunch. I was afraid the cheese would melt out of the bread slice into the grill, but using the heels solved the problem. And there's nothing like a nice grilled turkey and tomato on cheese bread, now is there?

9 comments:

doggybloggy said...

First - HAPPY BIRTHDAY Kellie (or is it Kelly) and second look at all the cheesy goodness in that bread - this recipe is a keeper...well done Marjie!

Channon said...

Dae would like that, but alas, I don't think the Knight would want to even smell it baking in our home. Maybe the bread machine could do it all at MJ's for Dae??

noble pig said...

That is some yummy cheesy bread. I love the cheese swirls look.

Pam said...

Mmmm. I am loving this bread! Look at those swirls of cheese. You have me drooling Marjie.

prairierunner said...

Looks good! I like cookbooks that have trivia and other information that makes for good reading. I had a bread book by one of the Claybourns (sp) that was awesome but the recipes we awesome too!

imjacobsmom said...

That turkey sandwich with the toasted cheese heels sounds so good to me. I bought the bread book Artisan Bread in 5 minutes a Day from Homegoods the other day. I haven't tried any of the recipes from it yet. Do you have this book? ~ Robyn

Mickle in NZ said...

My taste buds say "Nom Nom" to this one.

I have to get back to bread baking. A half sized recipe of this may do it (now I've some space in the freezer for made up bread).

Have a great weekend, hope the rain stays away,

Michelle, xoxox

Sophie said...

MMMMMMM,....your bread looks so tasty & so lovely! I nearly can smell the bread ftrough my Mac!!

Yummie!

Sue said...

That looks delicious. It would make great sandwiches.