Cheesy Onion Bread No Knead Recipes

THE EASIEST & TASTIEST NO KNEAD ONION BREAD LOAF

Steps:

• In a large bowl add in the flour, yeast, granulated onion and 2 tablespoon of dried onions, and salt. You need to make sure the bowl is at least 2 times the size as this will easily double in volume. Whisk to combine. Add in the water and mix with a wooden spoon - do NOT use a stand mixer. Mix it until it's combined and forms a 'shaggy' dough. Just make sure that all the flour is incorporated. It will not be a smooth dough - that's how it's supposed to be.
• Cover with plastic wrap and set in a warm place overnight for at least 12 hours but no more than 24.
• When you're ready to bake, preheat your oven. Put the rack in the middle and preheat to 450F. Let this heat up for about 45 minutes.
• Mix the remaining 2 teaspoon of dried, minced onions with 2 teaspoon of hot water. Gently stir and set aside. Place the dough out a lightly floured board and gently shape it into a rectangle ~12×8". Fold one third over and the other third on top (like an envelope). Gently start to roll it with your hands into a log that's ~12×4". Pinch the seams together. For the ends just tuck them under and pinch to seal. *See note if you're not using the Emile Henry Italian Loaf Bread Baker about shaping and baking in a Dutch oven.
• To the Emile Henry Italian Loaf Bread Baker, sprinkle in a tablespoon or two of flour in the bottom to help the dough remove easily after baking. Place the loaf in the baker. Take the re-hydrated dried onion mixture and sprinkle on top of the loaf. Cover and set aside while the oven heats up.
• 425F, put the loaf pan into the oven (covered) and bake for 40 minutes, remove the lid and bake for another 15 or until golden brown and the internal temp reaches 200F.
• Remove from the oven and carefully empty the loaf onto a cooling rack. Allow to cool before slicing.
• Store the bread in the Emile Henry Bread Box. It will stay fresh for ~3-5 days.

SAVORY ONION BREAD

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan.
• Combine flour, baking powder and salt, cut in 2 tablespoons of the butter until mixture is crumbly. Stir in 1/2 cup of the grated cheese. Make a well in the center of the mixture.
• Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside.
• In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining 1/2 cup grated cheese over top.
• Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.

CHEESY ONION QUICK BREAD

Steps:

• In a small nonstick skillet, saute onion in oil until tender; set aside. Place biscuit mix in a large bowl. In a small bowl, whisk egg and milk. Stir into the biscuit mix just until moistened. Stir in the onion mixture, 1/2 cup cheese and poppy seeds., Transfer to an 8x4-in. loaf pan coated with cooking spray. Sprinkle with the remaining cheese. Drizzle with butter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean and loaf is golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Store in the refrigerator.

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.

NO-KNEAD ONION BREAD

Steps:

• In a large bowl, combine 1 cup of the flour with the sugar and yeast.
• In a small saucepan over medium heat, heat the soup and butter until very warm.
• Butter does not need to completely melt.
• With mixer at low speed, gradually pour soup mixture into dry ingredients, mixing well.
• At medium speed, beat 3 minutes or until smooth.
• Add egg, cheese and 1 cup of the flour.
• Beat 2 minutes more.
• With a spoon, stir in enough of the remaining 1 cup flour to make a stiff batter.
• Cover and let rise in a warm place until doubled; about 1 1/2 hours.
• Grease a 1 1/2 quart casserole.
• Stir down batter and turn into casserole.
• Cover and let rise again until doubled, about 45 minutes.
• Preheat oven to 325 degrees.
• Brush bread with water and sprinkle sesame seeds over top.
• Bake 50 minutes or until bread sounds hollow when tapped with finger.
• Remove from pan and cool on wire rack before slicing.

CHEESY ONION FLATBREAD

Steps:

• Mix 1 cup grated Gruyere, 3 tablespoons softened butter, 2 teaspoons chopped rosemary or thyme, and a pinch of red pepper flakes. Spread on 2 pieces lavash (or other flatbread); top with 1/2 cup thinly sliced red onion. Bake at 425 degrees F on a parchment-lined baking sheet until golden and crisp, 10 minutes. Season with salt; cut into pieces.