How to Bake BRAIDED ONION CHEESE BREAD like Anna Olson!! ????????
I'll teach you! Recipe and ingredients below! While this bread looks like a gigantic Danish, it is a savoury version. Try serving this soft bread, with its sweet, caramelized onions and melted cheddar, alongside a bowl of soup, chili or stew, or as a fun pass-around nibble on a cozy movie night in.
This Baking Day video is sponsored by LG. #ad
Subscribe for more video recipes:
----------------------------------------------------------------------------------
• Recipe Information •
Makes 1 large cheese braid (16 slices)
Prep Time: 20 minutes, plus rising time
Cook Time: 90 minutes
• Ingredients •
Oven-Caramelized Onions:
3 cups (750 mL) sliced cooking onions
1 Tbsp (15 mL) olive oil
Salt and pepper
1 Tbsp balsamic vinegar
Dough:
3¾ cups (555 g) all-purpose flour
2 Tbsp granulated sugar
2¼ tsp (1 pkg) instant dry yeast
1 tsp fine salt
½ cup (125 mL) hot water (hot from the tap)
½ cup (125 mL) cold 1% or 2% milk
2 large eggs, room temperature
½ cup (115 g) unsalted butter, room temperature, cut in pieces
Assembly:
2 cups (180 g) coarsely grated old cheddar cheese or Swiss cheese
1 egg, whisked, for brushing
1 Tbsp sesame seeds
• Directions •
1. For the onions, preheat the oven to 400F (200C). Toss the onions with the olive oil in a large roasting pan or dish and season lightly. Place in the oven uncovered and let the onions cook for about an hour, stirring occasionally, until they turn a golden brown. When you are about to remove the onions from the oven, add the balsamic vinegar and stir to remove any caramelized bits from the dish. Cool the onions and then chill until ready to use.
2. For the dough, measure the flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the hook attachment. Stir the hot water and milk together (the hot water and cold milk should result in a liquid of about 115F/46C). Add the milk mixture and the eggs to the bowl and start the mixer on low, letting it go for a minute or two until the dough is almost combined. Add the butter, a few pieces at a time, while the mixer is on. Increase the speed one level and continue to mix until the dough looks smooth (it will be very soft), about 6 minutes.
3. Transfer the dough to an ungreased bowl, cover with plastic wrap and let sit on the counter for an hour. Refrigerate overnight (6 to 24 hours) so the dough firms up.
4. Have ready a baking tray lined with parchment paper. Turn the chilled dough out onto a lightly floured surface and roll it into a 12- × 18-inch (30 × 45 cm) rectangle about ½ inch (12 mm) thick. Place the dough on the baking tray. Spread the caramelized onions along the length of the dough in a central band about 3 inches (7.5 cm) across. Leaving an inch (25 mm) of dough exposed at each end. Top the onions with the grated cheese. Use a paring knife to score the exposed dough at a 45 angle every ¾ inch (1.75 cm).
5. To create the braid, first fold the inch of dough at one short end over the onion and cheese. Pick up the two dough strips nearest that end. Fold the strip in your left hand over the cheese and onion filling, then fold the right one over the filling. Repeat with the remaining strips, alternating left then right and gently pulling the dough so it fully covers the filling as you work your way down the loaf. This folding creates the look of a braid. Just before you reach the end, fold the end piece of the dough over the filling and then fold the last few strips over the filling and this end piece. Tuck the last two strips under the braided loaf. Cover the bread with a tea towel and let sit on the counter for an hour to rise.
6. Preheat the oven to 350F (180C). Uncover the braid, brush it with the whisked egg and sprinkle with sesame seeds. Bake for about 45 minutes, until the braid is a rich golden brown. Let the braid cool for 10 minutes on the tray on a cooling rack before transferring it directly to the rack to cool for at least another 20 minutes before slicing.
7. The braid can be served warm or at room temperature, and will keep for up to 2 days if well wrapped.
---------------------------------------------------------------
• Shop Anna Olson Cookbooks •
• Follow Anna on social media •
Pinterest:
Facebook:
Instagram:
Official Website:
#AnnaOlson #OhYum #BakingDay
5-Minute Crispy Onion Tomato Cheese Sandwich For A Quick | प्याज़ टमाटर चीज़ सैंडविच - Aarti Madan
This quick & crispy Onion Tomato Cheese Sandwich is perfect for those hunger pangs where you want an urgent fix. This is my personal favourite. Do try this Onion Tomato Cheese Sandwich and let me know in the comments below.
Watch Next:
10-Minute Suji Toast:
5-Minute Veg Mayo Sandwich:
Ingredients For Onion Tomato Cheese Sandwich:
1 medium onion finely chopped
1 medium tomato finely chopped
1 green chilli finely chopped
salt to taste
¼ teaspoon oregano
¼ teaspoon red chilli flakes
¼ black pepper powder
6 bread slices
2 teaspoon butter at room temperature
3 cheese slice
Full Written Recipe:
Equipment Used In This Recipe:
- Morphy Richards 1600-Watt Induction cooktop:
- Tefal Non-Stick Set of 5:
Follow Me:
Instagram:
Facebook:
Twitter:
Cheese and Onion Bread in the Bread Machine | Bread Machine Recipes | #LeighsHome
#BreadMachine #breadrecipes #LeighsHome
Cheese & Onion Bread Bread Recipe for the BREAD MACHINE! Bread Recipes #LeighsHome
Bread Recipe Playlist:
Cheese & Bread in the Bread Machine Recipe
1 1/4 cups warm milk
1 tablespoon butter, softened
1/4 teaspoon black pepper
1/2 - 1 envelope of dry onion soup mix
1/2 teaspoon salt
2 tablespoons sugar
3 cups bread flour
2 1/4 teaspoons (or 1 packet) yeast
1 1/2 cups shredded sharp cheddar cheese (room temperature)
1/3 cup shredded parmesan cheese (room temperature
White setting
1.5 pound loaf
Products I use: #CommissionsEarned
Bread Machine:
Camera - Canon PowerShot SX530:
Air Fryer - Power Air Fryer XL:
Instant Pot Duo Mini:
Kitchen Aid Mixer (except mine is cream):
These are a few of my favorite things:
Subscribe to my YouTube channel:
Follow me on Facebook:
Follow me on Pinterest:
Follow me on Instagram:
Email: leighshome05@gmail.com
DISCLAIMER: This is video is not sponsored. I paid for everything with my own money and all opinions are my own. Links may contain affiliates/referrals.
CHEESE ONION BREAD WITH CHICKEN
#cheese #onion #bread #chicken #recipe #food
DOUGH
175 ml water
15 gr granulated sugar
7 gr instant yeast (dry yeast)
60 ml sunflower oil
50 gr Greek yogurt
425 gr fall-purpose flour
7 gr salt (1⅙ tsp)
TOPPING
100 gr grated cheese
100 gr yellow onion
1 tub of cheese spread
crushed chips (optional)
CHICKEN MIXTURE
15 ml sunflower oil
125 gr yellow onion (1 yellow onion)
350 gr chicken breast
4 gr garlic powder (1⅓ tsp)
4 gr onion powder (1⅓ tsp)
5 gr chicken seasoning (1⅔ tsp)
2 gr curry powder (⅔ tsp)
3 gr paprika powder (1 tsp)
2 gr cayenne pepper (⅔ tsp)
SAUCE
50 gr mayonnaise
50 gr Algérienne sauce
40 gr chili sauce
Put the water, sugar, and yeast in a bowl. Mix well. Let it sit for 5 minutes.
Add the sunflower oil and yogurt. Mix until combined. Add the flour and salt. Mix/knead for 10 minutes until you form a dough. Cover the dough and let it rise in a warm place for 1 hour or until it doubles in size.
Divide the dough into 8 pieces (64 grams per ball). Shape each into a ball.
Take one ball of dough and flatten it with a rolling pin (16 cm).
Spread some cheese spread on it and spread it evenly on one half. Fold the dough. Spread more cheese spread on top. Repeat the process.
Peel the yellow onion and cut it into strips.
Place the dough on a baking sheet lined with parchment paper. Garnish with yellow onion, grated cheese, and crushed chips.
Let the dough rise for 30 minutes in a warm place or until it doubles in size.
Place the cheese and onion bread in a preheated oven at 200 ℃. Bake for 12-15 minutes or until the bread is nicely golden brown. Cover the bread immediately with a kitchen towel once they come out of the oven.
Heat the sunflower oil in a frying pan over medium-high heat. Add the yellow onion and cook for 5-8 minutes. Add the chicken pieces, garlic powder, onion powder, chicken seasoning, curry powder, paprika powder, and cayenne pepper. Cook for about 6-7 minutes until the chicken is done.
In a deep bowl, combine the mayonnaise, Algérienne sauce, and chili sauce. Mix well. Add the cooked chicken and mix.
Open the bread and fill them with the chicken mixture.
Fluffy Cheese Onion Bread Recipe / Fluffy and Soft
Fluffy Cheese Onion Bread Recipe / Fluffy and Soft
#bread#bread_recipe#homebaking#recipe
Let's make fluffy and delicious cheese onion bread.
Please subscribe, share, and notify.
instagram
EVERYTHING you need for baking:
Best Bread Recipes Playlist
Ingredients ( 5 onion bread)
1 onion (large size onion : 300g)
110g milk, 6g instant dry yeast
40g sugar 5g salt
1 egg
300 g bread flour
40 g soft butter at room temperature
topping
mayonnaise
Cheddar Cheese (to your liking)
Mozzarella Cheese (to your liking)
Toppings can be added as you like.
Add 1/2 of the onion to the dough and use 1/2 as a topping.
When using a stand mixer (depending on the stand mixer specifications)
1. Add all ingredients except butter and onion.
2. Mix on low speed for 2-3 minutes.
3. Mix 5-6 minutes on medium speed
4. Add butter.
5. Mix 5-6 minutes on medium speed
6. Add onion and mix on low speed for 2-3 minutes
tip
It is a sticky dough, so sprinkle enough flour.
Preheat the oven.
Butter is at room temperature
Milk, eggs: Use cold ones in summer
Milk, egg: room temperature in spring and autumn
Milk: 20 seconds in the microwave in winter, eggs at room temperature
Videos are uploaded only to YouTube and Naver TV
Unauthorized use of video, secondary editing, and re-uploading are prohibited.
Disrespectful comments will be deleted without notice.
Patrick Ryan's Cheese Onion Braided Loaf
This is Patrick's delicious cheese and onion braided loaf. In this recipe, Patrick uses dried onion, but you can use thinly sliced sautéed onion if you wish. This recipe is a great savoury accompaniment for any occasion. Once you smell this loaf baking you can be rest assured there will not be a crumb left!
This recipe was created by Patrick for his role as brand ambassador for Kenwood. We filmed this recipe with Patrick and you can find the written recipe here