Bread Machine Cheese and Onion Bread
When using with the WWs program, I calculate this at 2.6 points per slice. I plan on slicing it thinner, so as to get two slices for the 2.6 points.
When using with the WWs program, I calculate this at 2.6 points per slice. I plan on slicing it thinner, so as to get two slices for the 2.6 points.
- Carbohydrate 712.530229166667 g
- Cholesterol 62.415625 mg
- Fat 36.0559229166667 g
- Fiber 23.2320008516312 g
- Protein 120.075577083333 g
- Saturated Fat 15.5345491666667 g
- Serving Size 1 1 Pound (1072g)
- Sodium 340.780833333333 mg
- Sugar 689.298228315036 g
- Trans Fat 6.25587208333334 g
- Calories 3712 calories
Step-by-step
- Add liquids to bottom of pan
- Add dry ingredients (except yeast)
- Add yeast, being careful to not get it wet
- When beep sounds, add cheese and onion
A golden, crisp crust gives way to an interior studded with sharp cheddar pockets and softened red onion. This loaf balances the rich savory notes of dairy fat with the pungent bite of alliums.
- Pair this bread with a clear beef broth or French onion soup, where the toasted cheese crust can absorb the savory liquid without disintegrating.
- Add the shredded cheddar and minced red onion only when the machine signals the fruit-and-nut addition cycle. Adding high-fat cheese too early inhibits gluten development by coating the flour proteins.
- Keep the active dry yeast completely isolated from the water until the paddle begins its rotation cycle. Salt should sit at the opposite corner of the pan to prevent osmotic shock to the yeast cells.
- Store the cooled loaf in a paper bag at room temperature for up to 48 hours to preserve the crust texture. Plastic bags trap residual moisture and soften the exterior crust rapidly.
Serve thick slices toasted alongside roasted tomato soup or use them to build a sharp cheddar grilled cheese. Proper timing ensures the inclusions distribute evenly without blocking the rise.
