Dear friends, first of all accept my apologies that I have been away from baking and have not posted any bake for a while. The last time was back in March when I baked Bread bowls. I have always enjoyed baking as apart from making my kids smile, it also give me ample amount of satisfaction and confidence. This loaf was in my to do list for quite some time and finally I could push myself yesterday to go on and make it. The bread had a great softness, aroma and possessed a taste of caramelized onion and cheese. I was a blissful Mom when my kids went on munching the loaf slices with a blob of butter. My hubby went on to add chicken chunks on the loaf and making a sandwich out of it. Finally, after a long time I was getting a winner feeling after a successful baking challenge. Lets quickly get to the recipe and get started…
3½ cup + ½ cup, all purpose flour (APF)
4 tbsp, vital wheat gluten
1 cup, warm milk
1 tbsp, butter
1 tbsp, sugar
1 tbsp, olive oil
7 gms, instant dry yeast
1 tsp, salt
1 cup, warm water (you may need little more)
½ cup, cheddar cheese, grated
3 tbsp, fresh parsley, chopped
¾ tsp, chili flakes
Milk for brushing
For Caramalized Onion
2 nos, medium onions, finely chopped
1 tbsp, oil
1 tsp, brown sugar (or normal sugar)
For Caramelized Onion
Heat oil on a low flame in a heavy bottom pan.
Add onion, let it cook for few minutes. When they are tinched brown, add 1 tsp of brown sugar. Cook
on low heat for another 5 minutes. This will make the onion brown and sticky.
Take it off the stove immediately. Keep it aside
For the bread
In a bowl, mix warm milk, butter and 1 tbsp sugar and stir till sugar dissolves well. Add yeast, ½ cup of all-purpose flour and mix well to form a smooth paste. Cover and keep it in warm place for an hour.
In bowl, mix flour, wheat gluten, salt, parsley, cheese, chili flakes. Make a well in center, add yeast mixture, caramalized onions, warm water and knead well to form soft and sticky dough
Transfer on a floured working surface and knead well for 10 minutes with the heels of you hand till dough is very soft and elastic
If using stand mixture knead for 10 minutes on medium speed
Apply little oil to the dough and place it in an oiled bowl. Keep it in a warm place for 1 and half hour or till it doubles in size
Once the dough has doubled and proofed well, punch down the dough gently. Shape into a loaf and place into oiled 9×5 inch loaf pans.
Pre heat the oven at 190 degrees
Brush the top of with milk. Bake for 45-50 minutes or till the bottom of bread sounds hollow when tapped
Allow it to cool.
Slice and enjoy them with blobs of butter or cheese or some dip of your choice
You can also use bread flour instead of APF and Vital wheat gluten.
If fresh parsley is not available, you can also use dried ones
If top of the bread is browning too fast, just cover the top with aluminium foil and continue to bake it till done.