Cheese And Onion Bread Recipes

Steps:

• Put 1 cup of the flour in your mixing bowl. Stir in the yeast, salt and sugar. Pour in the warm milk and mix well for three or four minutes on medium. Let stand for about 10 minutes until bubbly.
• Add the egg, then the onion and cheese, then the rest of the flour until the dough holds together and is only a bit sticky. Cover with a damp towel and let it rise for an hour.
• Shape your savory dough into a loaf or two small loaves and put into a loaf pan or on to a baking tray. Let it rise until double, about 45 minutes.
• Bake at 350 for 25 to 35 minutes until the crust is golden and the bottom sounds hollow when you tap on it.

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.

Steps:

• Measure ingredients in the order listed into baking pan.
• Insert baking pan into oven chamber, twist to secure.
• Close lid.
• Select: Sweet Bread Setting.
• Select"Regular" or"Dark" crust.
• Press start and wait till it is finished.

Steps:

• Mix 1 cup grated Gruyere, 3 tablespoons softened butter, 2 teaspoons chopped rosemary or thyme, and a pinch of red pepper flakes. Spread on 2 pieces lavash (or other flatbread); top with 1/2 cup thinly sliced red onion. Bake at 425 degrees F on a parchment-lined baking sheet until golden and crisp, 10 minutes. Season with salt; cut into pieces.

Steps:

• Preheat oven to 400 degrees. Grease a round cake pan.
• In 2 tablespoons butter, saute the onion until just soft.
• In bowl, combine egg, milk, and biscuit mix. Add sauteed onion, the parsley, and 1/2 cup cheese.
• Spread into pan. Top with remaining cheese, and dot with remaining butter.
• Bake for 20 minutes.

Steps:

• In a bowl mix all the ingredients except the beer and melted butter.
• Mix together.
• Then add the beer and mix together with your hand until all ingredients are mixed.
• Put mixture into a loaf pan (I use a silcon loaf pan).
• Then add the melted butter to the top of the mixture and bake at 350 degrees.

Steps:

• Cut bread lengthwise down the middle to within 1/2 in. of bottom. Cut diagonally into 1-in. slices to within 1/2 in. of bottom. Repeat cuts in the opposite direction. Stuff bread with cheese and onions. Place on a double thickness of heavy-duty foil (about 24 in. x 12 in.)., Combine the butter, lemon juice and mustard; drizzle over bread. Fold foil around bread. Place on a baking sheet. Bake at 425° for 20 minutes or until cheese is melted. Unwrap; bake 5-10 minutes longer or until bread is lightly crisp. Cut into pieces; serve warm.

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.

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.

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Blitz the oats in a food processor until fine, then tip into a large bowl along with the flour, bicarbonate of soda, ½ tsp salt and 1 tsp freshly ground black pepper. Quickly mix together to combine. Mix in 130g of the cheese and all of the spring onions.
• Mix the buttermilk and mustard together in a jug, then pour this into the dry ingredients and use a cutlery knife to quickly mix into a soft, shaggy dough. If the dough still looks dry, add another 1-2 tbsp buttermilk. Turn the dough out on a floured surface and knead briefly to just bring it together into a ball.
• Transfer the dough to the prepared tray and flatten it slightly into a thick disc using your palm. Use a sharp knife to cut a very deep cross into the top, then scatter with the remaining cheese and a small handful of oats. Bake for 35-45 mins until deeply browned and the loaf sounds hollow when tapped on the bottom. Leave to cool on a wire rack before slicing and serving.

Steps:

• Add water, flour, powdered milk, sugar, salt, butter or margarine and yeast into bread machine in the order suggested by your manufacturer. Set for basic cycle with the light crust.
• When alert sound or when indicated by your manufacturer add the garlic powder, 2 tablespoons of the onion flakes and all of the shredded cheese. After the last knead sprinkle the remaining tablespoon of onion flakes over dough.
• Enjoy hot and fresh bread.

Steps:

• Sauté onion in 2 tablespoons butter until tender.
• In a bowl, combine onions with egg, sour cream, and pepper. Mix well; set aside.
• In another bowl, mix flour and baking powder. Cut in 1/4 cup butter until crumbly and fine. Stir in half the cheese. Add milk to make a soft dough. Pat into a 9" pan.
• Spread sour cream mixture on top. Sprinkle with remaining cheese and parsley.
• Bake at 425° for 25 minutes.
• Cut into squares and serve warm.

Steps:

• Preheat oven to 400°F.
• Heat the oil in the skillet over medium heat.
• Add the onions and cook until tender, about 7 minutes.
• In a large bowl, add the milk and egg to biscuit mix, stirring just until the mix is moistened.
• Fold in the onions and 1/2 cup of cheese.
• Spoon the dough into a buttered 8-inch round cake pan.
• Mix the onion salt or powder - into the melted butter and drizzle the mixture over the dough.
• Sprinkle the bread with chives or parsley and bake for 15 minutes.
• Top the bread with remaining 1/2 cup of cheese and bake until the bread is cooked through and the cheese top golden, about 5 minutes longer.
• Cut the bread into wedges and serve warm with butter.

Steps:

• In a small bowl, combine the cheese blend, mayonnaise, Parmesan cheese and onions; spread over cut sides of bread., Place on an ungreased baking sheet. Bake at 375° for 12-15 minutes or until cheese is melted.

Steps:

• Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, toast caraway seeds until fragrant, about 1 minute. Remove and set aside. In the same skillet, heat oil over medium heat. Add onion; cook and stir until softened, 5-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in salt; remove from the heat and cool slightly. Sprinkle cheese over onions in skillet. Place melted butter and caraway seeds in a shallow bowl. Cut each biscuit into fourths. Dip biscuit pieces in butter mixture; place in a single layer over onion mixture in skillet. Bake until puffed and golden brown, 20-25 minutes. Cool in skillet 5 minutes before inverting onto a serving plate. If desired, sprinkle with thyme. Serve warm.

Steps:

• Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
• Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
• Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
• Fry the onion in the olive oil until very lightly caramelised, then leave to cool. Cut the dough in half and shape into 2 balls. Cover with the glass bowl and leave for 15 mins. Shape by flattening each ball into an 18cm round, put each on a large baking tray lined with baking parchment. Make 6 deepish cuts with a sharp knife to mark each round into 6 wedges. Cover with a clean tea towel. Leave for 40-45 mins, or until doubled in size. Finish by brushing with beaten egg, scatter over the onion, then the grated cheese.
• Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 30-35 mins or until golden. If the onion is getting too brown, lay a piece of parchment over the top. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.

Steps:

• In a skillet, saute onion in oil until tender. Place biscuit mix in a bowl. Combine eggs and milk; stir into biscuit mix just until combined. Stir in the onion, 1 cup of cheese and 4 teaspoons of parsley. Spread the batter into two greased 8-in. round baking pans. Sprinkle with remaining cheese and parsley. Drizzle with butter. Bake at 400° for 15-20 minutes or until cheese is melted and top of bread is lightly browned.

Steps:

• In a small nonstick skillet, saute onion in oil until tender; set aside. Place biscuit mix in a large bowl. In a small bowl, whisk egg and milk. Stir into the biscuit mix just until moistened. Stir in the onion mixture, 1/2 cup cheese and poppy seeds., Transfer to an 8x4-in. loaf pan coated with cooking spray. Sprinkle with the remaining cheese. Drizzle with butter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean and loaf is golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Store in the refrigerator.

Steps:

• Cook chopped onion in half of the butter.
• Stir together milk and egg.
• Add biscuit mix, onion mixture, and 1/2 the cheese.
• Spread batter in greased 8-inch round pan.
• Sprinkle with remaining cheese.
• Melt remaining butter, drizzle over mixture.
• Bake at 400°F degrees about 20 minutes or until toothpick inserted near the center comes out clean.

Steps:

• Preheat the broiler.
• Slice the French baguettes diagonally into 3/4 inch slices.
• In a medium skillet over medium heat, melt the butter. Combine the onions and garlic in the skillet. Cook and stir until tender. Set aside to cool.
• In a mixing bowl, combine the mozzarella cheese, Parmesan cheese and mayonnaise.
• On a cookie sheet, arrange the French bread slices in a single layer. Spread the onion and garlic mixture on the bread slices. Spread the cheese and mayonnaise mixture over the onion and garlic mixture on the bread slices. Broil about 5 minutes, until the cheese is bubbly and slightly browned. Serve immediately.