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Onion Cheddar Bread Recipe
|Hot roll mix||16 Ounce|
|Warm water||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Dried basil||1⁄4 Teaspoon|
|Dried tarragon||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 2688 Calories from Fat 544
% Daily Value*
Total Fat 61 g94.1%
Saturated Fat 28.8 g143.9%
Trans Fat 0 g
Cholesterol 121.1 mg
Sodium 3814.9 mg159%
Total Carbohydrates 431 g143.6%
Dietary Fiber 28.2 g112.6%
Sugars 75 g
Protein 80 g160.7%
Vitamin A 76.6% Vitamin C 100.2%
Calcium 102.3% Iron 104.4%
*Based on a 2000 Calorie diet
On a lightly floured surface knead dough with 3/4 cup of the cheese till cheese is mixed into the dough (about 5 minutes).
Cover and let rest while preparing onions.
In a medium skillet cook onions and garlic in margarine over medium-high heat till onions are tender; reduce heat to medium and cook till onions are lightly browned.
Stir in basil and tarragon; cook 1 to 3 minutes more.
Press dough evenly into a greased 9-inch round aluminum foil or metal baking pan.
Sprinkle remaining cheese over dough; spoon onion mixture over cheese.
Cover and let rise in a warm place till double (45 to 60 minutes).
Using the handle of a wooden spoon, make indentations in the dough at 2-inch intervals.
Place pan in center of the cooking grill.
Grill 30 to 40 minutes or till bread is golden brown.