Cheddar and onion english bread

by | Jul 7, 2011 | Bread and pizzas | 0 comments

In spite of small technical problems for the renewal of the blog, about we apologize (we know that when you try to improve something, as usual, something wrong happens! damn) we carry on with our recipes, and we try to find consolation with a delicious English bread.
It is perfect with salads, cold cuts or soups, but I confess you, we tasted with nothing else, enjoying all its flavour and sweetness.

Cheddar and onion english bread
(make 1 big loaf)

3 generous cups (450 gr.) all purpose flour
3 talespoons (45 gr.) unsalted butter
1.26 teaspoon (6gr.) active dry yeast
1 onion, finely chopped
6.14 ounces (175 gr.) grated matured Cheddar
1 teaspoon mustard powder
¾ cup (150 ml.) warm water
¾ cup (150 ml.) warm milk
oil to grease the mold

In a pan, melt 1.7 tablespoon (25 gr.) of butter, let the onion burnish until golden and let cool. In a bowl, sift the flour, add the yeast, mustard, salt and ground pepper. Add ¾ of grated Cheddar and chopped onion. Make a mound with the ingredients, pour in the center warm water and milk and mix till you get a soft dough. Dump the dough on a floured surface and work about 10 minutes to get a smooth and well blended dough. Place it in a slightly greased bowl and cover it with plastic wrap and let rise in a warm room for about 1 hour, or until the dough has doubled its volume. Then, dump the dough on a floured surface, work it gently for a few minutes and cut in 20 portions, shaping round small balls. Grease with oil a plum cake mold (Lenght: 9.8 inches – Width: 4.3 inches – Height: 2.3 inches) and arrange 10 small balls of dough inside the mold and brush with melt butter. Place on the layer of dough, the other 10 little balls and brush with the remaining butter. Heat the oven to 375° F. (190°). Cover the mold with a plastic wrap and let the dough sit about 45 minutes, or until it joins the edges of the mold. Sprinkle the top with the remaining grated Cheddar and bake about 1 hour, or until golden brown. Let cool on a wire rack before serving.



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