Tuesday, September 10, 2013

Onion Cheese Bread

This was great tasting bread.  It really doesn't need more than 15 minutes to rise(ask me, since I let them rise too long--thus the deflated bread)

6 to 6 1/2 cups King Arthur All Purpose Flour
2 1/4 cups skim milk, warm to 110 degrees
2 Tablespoons dry active yeast
2  Tablespoons plus 1 teaspoon wheat gluten, optional Beth did NOT use
3 Tablespoons sugar
1 teaspoon salt
4 Tablespoons unsalted butter, cold and grated
1/3 cup finely grated onion with juice
1 to 1 1/2 cups Colby jack cheese, grated Beth used part Monterrey Jack and cheddar
1 teaspoon olive oil to coat dough

Heat milk to 110 degrees F.  Put yeast, sugar and wheat gluten, if using, in stand mixer bowl or large mixing bowl.  Pour warm milk over yeast mixture and stir.  Let sit until foamy, 5 to 10 minutes.  Grate butter, cheese and onion.  Add to yeast mixture once foamy.  Add 2 cups flour, mix with dough hook.  Add additional flour, one cup at a time.  Scraping sides of bowl if needed. Turn out of mixer bowl when dough has formed and knead on a floured surface until smooth and elastic, 5 to 8 minutes.  Put in a bowl, coat with olive oil, turn over to ensure all the dough is coated.  Put a kitchen towel over the top and let sit until double in size, about 15 minutes.  Divide in two equal pieces and put in two greased loaf pans.  Let rise while oven is preheating to 350 degrees F.  Cook 20 minutes or until top sounds hollow when tapped.  Cool in pans on a rack.  

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