Cheese Onion Chilli Bread Recipes

EASY CHEESE AND ONION BREAD

Steps:

• Pre-heat oven to 375 degrees.
• Mix together flour, baking powder, sugar and salt.
• Add milk, water, butter, cheese, and onions.
• Stir until mixed.
• Dough should be a bit moist but not watery. Should look very sticky and lumpy.
• Scoop into greased bread pan. (cooking spray works fine).
• Even out with a spoon so top is completely flat.
• Bake for 55 minutes.
• Let cool for 30 minutes before slicing.

CHEESE, ONION & CHILLI BREAD

Steps:

• Put the olive oil in a frying pan over moderate heat.Add the chopped onion, garlic and dried chillies plus a little salt and pepper.Fry until the onion is soft and golden, stirring often. If necessary, turn down the heat to stop it burning (12-15 min).Take the pan off the heat and leave to cool a little.
• Put the flour, 1 tsp of salt, plus the onion/nigella seeds if using, into a large bowl.Stir in the contents of the frying pan, including any oil.
• Using instant yeast:Sprinkle the yeast into the flour mixture and stir in.Pour in the 220ml of water.Using sourdough starter:Dissolve the starter in the 180ml of water.Pour the mixture into the bowl containing the flour etc.
• Stir to make a wet dough, making sure everything is well combined.Note: different flours absorb different amounts of water. Add more water if the dough seems dry.Cover the bowl and leave overnight or 12-16 hours.
• The dough, still quite wet, should be well risen and very bubbly. Leave a little longer if necessary.
• Scrape the dough out of its bowl and onto a worktop well dusted with flour.
• Fold the dough several times, dusting with flour to prevent sticking, until it comes together into a smooth ball.Flatten out the dough a little then sprinkle over 75g of the grated cheese.Fold it in half to cover the cheese, then keep folding until the cheese is distributed throughout the dough. Add more flour if needed to stop it sticking.Shape the dough to fit a floured proving basket or a bowl lined with a floured tea towel and put it inside.
• Cover the dough and leave until the depression left by a finger pressed into the dough slowly rather than quickly springs back. If it springs back immediately then leave to prove for longer.Note: proving will take approximately 30 minutes for dough made with instant yeast and 60-90 minutes for sourdough. However, this will vary depending on, among other things, the temperature in your kitchen. It's best to test as above before baking.
• While the dough is proving: preheat the oven to its highest setting and put inside a cast iron pot or Dutch oven, including its lid.
• When ready to bake, remove the pot from the oven and take off the lid.Carefully flip the dough from its basket or bowl into the pot.Sprinkle the top with the remaining 25g of grated cheese.Slash the top, replace the lid and put in the oven.Immediately turn the heat down to 240C /220 Fan /Gas 9.Bake for 30 minutes without removing the lid.
• After 30 minutes, reduce the heat to 220C /200 Fan /Gas 7.Remove the pot from the oven, tip the bread out of it, then return the loaf to sit directly on the oven shelf.Bake for a further 8-15 minutes until the bread is cooked through (it should sound hollow when tapped underneath).If necessary, reduce the oven temperature to stop the crust over browning before the bread is finished baking.
• Place on a wire rack to cool before eating.Use within 2-3 days, or can be frozen once completely cold.

JALAPENO CHEESE BREAD

Steps:

• In a very large bowl, combine 7 cups of flour, cheese, jalapenos, 7 tablespoons sugar and the salt; mix well.
• In a separate bowl, combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved.
• Add the oil to the liquid mixture, stirring . Add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated.
• Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking.
• Place in a large greased bowl and invert dough so top is greased; cover with a dry towel and let stand in a warm place (90 - 100F) until doubled in size, about 1 hour. Punch down dough.
• To Make Bread: Divide dough into 3 equal portions. Form each into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. Form into loaves. (Note: I like to use a rolling pin and roll out dough, which pops all bubbles easily and quickly.) Place in 3 greased 8 1/2 x 4 1/2 inch loaf pans. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour.
• Bake at 325 degrees F (165 degrees C) until dark brown and done, about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes. Let cool about 1 hour before slicing.

CHILI CHEESE BREAD

Steps:

• In small bowl, combine cream cheese and chiles.
• Place bread halves, cut sides up, on broiler pan.
• Broil 4 to 6 inches from heat for 1 to 2 minutes or until light golden brown.
• Top with cream cheese mixture and shredded cheese.
• Broil additional 2 minutes or until cheese is melted.
• Cut each bread half into 4 pieces.
• 1 SERVING.
• Calories 115 (Calories from Fat Total Fat 4g (Saturated Fat 2g); Cholesterol 10mg; Sodium 270mg; Total Carbohydrates 15g (Dietary Fiber 0g); Sugars 1g; Protein 5g.
• % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 8%; Iron.
• Exchanges: 1 Starch, 1 Fat.
• Quick Fix: For nacho-flavored cheese bread, add 1 1/2 teaspoons taco seasonings mix (from a 1.25-ounce package) with the cream cheese.