Tuesday, January 12, 2010

Onion Rosemary Cheese Bread

The schools in Malaysia started a week ago. That means it's back to baking as we normally have bread for breakfast in the mornings.

I baked a savory bread recently. Noticed that lately my children seem to prefer savories to sweets in the mornings.

We love big onions in our food so when I baked an onion rosemary cheese bread it was snapped up during breakfast. This is a really fragrant bread as herbs are used. The aroma of this freshly baked bread is heavenly.

Onion Rosemary Cheese Bread

400gm High Protein Flour
30gm sugar
8 gm salt
2 tsp instant yeast
250ml water/ milk
25gm shortening
150gm fried onion rings
5gm dried rosemary

Toppings :
Some Onion Rings
Some Dried Rosemary
Some Dried Parsley
Some cheddar cheese

  • Mix flour, sugar, salt and yeast till well blended.
  • Add in water and knead to form a dough.
  • Add in shortening and continue kneading till a smooth dough is formed.
  • Mix in fried onion rings and dried rosemary to the dough till well blended.
  • Prove for about 45 minutes or till the dough double in size.
  • Divide the dough into 2 portions, shape them into balls and leave them to rest for 10 minutes.
  • Roll them out into 30cm long shape and put them into a greased baking tray.
  • Leave the dough to prove for another 45 minutes.
  • Brush the top with egg wash.
  • Arrange some onion rings on top of the bread and sprinkle with dried rosemary and parsley.
  • Top with some cheddar cheese.
  • Bake on the low shelf of a preheated oven of 190C for 25-30 minutes or till golden brown.
  • Serve.

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