Cheese and Onion Bread Recipe
Ingredients
| Stock | 1 Cup (16 tbs) | |
| Baking yeast | 1 Tablespoon | |
| Honey | 2 Tablespoon | |
| Egg | 1 , beaten | |
| Salt | 1 Teaspoon | |
| Sharp cheddar cheese | 1 Cup (16 tbs), grated | |
| Scallions | 1/2 Cup (16 tbs), chopped | |
| Whole wheat flour | 3 Cup (16 tbs) | |
| Milk powder | 6 Tablespoon |
Directions
Dissolve the yeast in the stock. Add the remaining ingredients in the order given after stirring the whole wheat flour and milk powder together.
Knead the dough until smooth and elastic, let rise until double, punch it down, shape into a loaf, place in an oiled bread pan and let rise again.
Bake the loaf at 350°F for 30 to 35 minutes. To cool-rise the toaf: Knead as in ; let it do its first rising in the refrigerator overnight. Next day let the dough stand in a warm place for a few hours until the dough is warm. Shape into a loaf, let rise until double, and bake as usual.
Knead the dough until smooth and elastic, let rise until double, punch it down, shape into a loaf, place in an oiled bread pan and let rise again.
Bake the loaf at 350°F for 30 to 35 minutes. To cool-rise the toaf: Knead as in ; let it do its first rising in the refrigerator overnight. Next day let the dough stand in a warm place for a few hours until the dough is warm. Shape into a loaf, let rise until double, and bake as usual.
Chef
