Thursday, October 23, 2014

Cheddar Onion Batter Bread

A delicious, moist bread marbled with cheddar cheese and a mild onion flavour.



Last week I made a big pot of chili for dinner and was looking for something to use for dipping in the bowl.  Now normally I would buy some nice fresh kaiser rolls or maybe bake some biscuits, but this day I was looking for something different.

What about revving up some basic white bread with the addition of grated cheese and perhaps some onion powder for a flavour boost? This bread was a perfect compliment to our chili and I couldn't get enough of the great cheese flavour!!  I had to reign myself in and stick with just two slices or I could have easily devoured half the loaf myself.

There was plenty left to make some yummy sandwiches the next day for my husband's work lunch, more to have with the leftover chili and I had some for lunch the next day (just plain bread, lightly buttered with nothing else) - YUM!  I can see myself making this bread over and over as it compliments soup or chili so well.  And so easy to make.  This batter bread does not require kneading which simplifies things.  It goes through one rising in the mixing bowl, gets spooned into a loaf pan, goes through the second rising and then baked.

Due to the addition of the cheese, it is necessary to store in the refrigerator.  I managed to skip this step as we just simply devoured this whole loaf in two days!!


Hope your family enjoys this as much as we did!!

Cheddar Onion Batter Bread

by notjustgrilledcheese
Keywords: bread

Ingredients
  • 2 cups all purpose flour
  • 2 tblsp sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup milk
  • 2 tblsp butter, softened
  • 1 egg
  • 1/2 cup cornmeal
  • 3/4 cup shredded cheddar cheese
  • additional cornmeal
Instructions
Add flour, sugar, yeast, onion powder, salt and pepper to a large bowl.
Heat the milk and butter in a saucepan to 120°F. Add this mixture to the dry ingredients and beat just until moistened. Add egg; beat on low to combine and then beat mixture for 3 minutes on high.
Stir in the cornmeal and remaining flour. Once everything is combined, stir in the grated cheese. Cover the bowl and let rise in a warm place until the batter has doubled. (about 20 minutes). Unlike traditional breads, it is not necessary to knead this.
Prepare an 8 x 4 x 2 inch loaf pan by greasing and sprinkling with a small amount of cornmeal.
After the first rise, stir down the dough and spoon the batter into your prepared loaf pan. Cover and let rise in a warm place until doubled (about 30 minutes)
Bake in a preheated 350°F oven for 35-40 minutes or until golden. Let the bread cool in the pan for about 10 minutes before removing to a wire rack to cool completely.
Store any leftover bread in the refrigerator.
Adapted from Taste of Home
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