Tuesday, February 16, 2010

Cheddar Onion Roll and French Bread

I love bread with dinner. A meal seems incomplete without bread. I love this one especially the Cheddar Onion Roll!

(2-3 loaves)
7 C flour
3 C water
1 Tlb sugar
2 tsp coarse salt
1 Tlb + 1 tsp yeast

1-2 Tlb cornmeal

1 egg white
1 Tlb wtaer
dried onion flakes or sesame seeds optional

In Bosch mix 4 Cups flour, sugar, (very warm) water and yeast, let knead for 3-4 minutes then add salt and gradually add remaining flour, let knead for 6-8 minutes. Once kneading is complete, roll out on floured counter space and divide in 1/2 or 1/3's. Roll out into a 8x10 rectangle and roll up jelly roll style (starting with at length) then pinch seams together to seal.

Grease cookie sheets and sprinkle cornmeal on sheet. Place loaf on sheet and set aside in warm place to rise (should double) approx 20 minutes.

Whisk egg whites and water together, brush over dough loaves. With sharp knife make four shallow slashes across the top of dough loaf. You can also do this before rising if you don't trust yourself with knives and worry about slashing too deep.. you do not want to deflate your loaf. Sprinkle with onion or sesame seeds if desired then bake 375 for 20-25 minutes until golden brown. Remove from over and let cool on wire racks.

 Cheddar Onion Roll

(Dough above is prior to baking)
Make dough as described above. Spread soft butter on dough, sprinkle generous amounts of garlic salt, dried onion flakes (1-2 tsp approx) and 1-1 1/2 C sharp cheddar cheese across the entire rectangle then roll as described above. Once rolled and seams are all pinched together (to avoid sepage) including ends, twist roll so that seam is upward and roll like a snail (seam inward) and pinch end in to it holds its form. Lay flat on greased/cornmeal cookie sheet and let rise. YUMMY!

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