Sunday, August 02, 2009

Onion Cheese Bread

I just love this bread. I love the onion, the parmesan cheese and the bacon inside the bread. The original recipe only has onion and cheese but I have added extra 'liao' (ingredients) which is the bacon to get a even more tasty bread. I also love the parmesan cheese that was sprinkled on top of the bread before baking.




ONION CHEESE BREAD

Ingredients:
400g bread flour
20g milk powder
8g dry yeast
40g castor sugar
240ml cold water
1 big onion cut into cubes (120g)
12g Parmesan cheese
40g unsalted butter
8g salt
3 strips of bacon (cut into small pieces) - optional

Preparation:

1. Pour some olive oil into a pan and fry onion until soft. Leave aside to cool down.
(* If you want to use bacon, then instead of onion, fry the bacon pieces first in some olive oil. When bacon bits are slight brown, add in onion and fry until onion turn soft.)
2. Mix all ingredients except butter and salt in a bowl and knead until it becomes a dough. Add in butter and salt and continue to knead until smooth and elastic. Add in onion/bacon and knead at low speed until it is incorporated into the dough. Round dough up and rest for 25 minutes. Divide dough into 50g each and roll into a round shape.
3. Place into a baking tray, well greased and lightly floured, leaving some space in between. Apply eggwash and sprinkle extra Parmesan cheese on top and leave to proof for 1 hour or double in size.
4. Bake at a preheated oven at 190C for about 17 to 18 minutes. If the top is too brown cover with foil and let it finish baking. Immediately after baking, leave it on cooling rack to cool down.

(Note: If you prefer to just leave it on a baking sheet lined with parchment paper, you can do that.)

22 comments:

(( SKY )) said...

Just looking at that makes me drool.

SL said...

Hi Hugbear,

Looks really good. Do you mind to share the recipe? Would really appreciate it.

Thanks
SL

Hugbear said...

Thanks SKY.

SL, I will have to type out the recipe and post it here. Give me some time to do that.

SL said...

Hi Hugbear,

Thanks so much for the recipe. Will try it out and let u know how it turn out.

SL

Felicia said...

Dear Baking Mum

I was thinking of trying this recipe out and I wonder
1) is cold water room temp or ice cold?
2) butter be in room temperature or from fridge is ok?
3) after mixing all ingredients when to put the salt and butter you havent mentioned. thanks

Felicia

Hugbear said...

Felicia, I just realised that I forgot to mention when to add the butter and salt. I have amended my recipe accordingly.

Cold water is water from the fridge. Butter from the fridge is ok.

Anonymous said...

Lee,
Thanks for sharing :)
Onions, cheese bacons ... all my kiddos & my favourite.
Will try this out!

Cheers!
Ma-Li

Anonymous said...

Hi Hugbear

May I know which speed did you use for kneading? I'm using KA mixer too. Please advise.

Regards
Kate

Felicia said...

Dear Baking Mum

I succeeded in making the sweet bread and now wonder if I make this recipe can I replace the unsalted butter with Olive Oil? If so, what quantity should I replace with.
Felicia

Felicia said...

Dear Hug Bear

I couldnt see your response on replacing butter with olive oil, could u post again. Thanks

Felicia

Hugbear said...

Hi Felicia, yes you can replace with olive oil and it will be the same amount.

Hugbear said...

Hi Felicia, sorry I should have told you to add lesser than 40g of olive oil. Try two tablespoon or if not try using 40g of shortening.

Apple said...

Hi Hugbear

Can I replace instant yeast with the dry yeast? Is the waiting time or quantity similar?
Sorry I just started baking, hope you can help me.

Thank you!

Hugbear said...

Hi Apple, yes if using dry yeast it is the same method and timing.

Apple said...

Hi Hugbear

Thanks! I assume you mean using "Instant yeast" is the same method and timing. :)

Sory I got more questions, and would aprpeciate if you can help me:

1. Milk powder - Can I use normal formula milk powder? hope this is a not so dumb question...

2. Can I also know what is "leave to proof"? Can we just leave it on the tray? I search in web it means leave it to rise, but I am not sure if we need to cover it with clingwrap??

3. Lastly, how can we know bread has finished baking? Like cake we can insert a stick but for bread? Or do we just strictly follow the time and temperature? I am asking because my oven temperature is not quite accurate.

Thank you so much!

Hugbear said...

Hi yes, instant yeast and dry yeast same timing.

1. Yes, you can use regular formula milk or children's milk powder. No problem.

2. Leave to proof means leave the dough to rest or to rise. You can either leave it on the tabletop covered with a clingwrap of in a big bowl covering the bowl with a clingwrap or a cloth.

3. When you knock on the bottom of the bread, it sounds hallow then it is baked.

Apple said...

Hi Hugbear

Thank you for the clear advices! Can't wait to bake this weekend :)

Apple said...

Hi Hugbear

I tried this bread but the outer layer was quite hard after baking. I baked for 18mins, but could it be the oven temperature?

On kneading the dough, do you mean knead using a mixer? I am using a normal electric mixer, can I use that for kneading bread dough, using the "spiral stick"?

Thank you!

Hugbear said...

Ya maybe it's the temp or the baking time. On kneading the dough, you need to use a heavyduty mixer like Kitchenaid or Kenwood. Normal electric mixer is not powerful enough and may burn the motor of the mixer.

Apple said...

Hi Hugbear

Is there another way besides using heavyduty mixer? Hand kneading will generally need how long to knead?

Thanks!

Apple

Hugbear said...

You can use hand to knead but it will be tiring. You need to knead until the dough is smooth and elastic. Usually should be more than 20 mins.

Apple said...

Hi Hugbear

Thanks, I think I did it all wrong on the kneading. Hehe :p

Apple

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