Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4523/
No Knead Onion Cheddar Bread
Yield: 1 loaf
Ingredients
| 5 1/2 |
cups |
all-purpose flour, divided
|
|
|
| 2 |
tablespoons |
sugar
|
|
|
| 2 |
pkgs. |
(1/4 oz. each) quick-rise yeast
|
|
|
| 1 1/2 |
teaspoons |
salt
|
|
|
| 1/2 |
teaspoon |
pepper
|
|
|
| 2 |
cups |
water
|
|
|
| 2 |
tablespoons |
butter or margarine
|
|
|
| 3/4 |
cup |
plus 2 tablespoons shredded cheddar cheese, divided
|
|
|
| 1/4 |
cup |
finely chopped onion
|
|
|
Directions:
In a mixing bowl, combine 2 1/2 cups flour, sugar, yeast, salt and pepper.
In a saucepan, heat water and butter to 120-130 F. Add to dry ingredients; beat just until moistened. Stir in 3/4 cup of cheese, onion and remaining flour; beat until smooth.
Turn onto a lightly floured surface; shape into a ball. Place in a greased 2-quart round baking dish. Cover and let rise in a warm place until doubled, about 20 minutes.
Bake at 350 F. for 40-45 minutes or until golden brown. Sprinkle remaining cheese over loaf. Bake 5 minutes longer or until cheese is melted. Remove from dish to a wire rack.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4523/