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Onion & Cheese French Bread




Source of Recipe





Recipe Link: http://www.cookingbread.com/recipes/cheese_bread/onion_cheese_bread_recipe.html

List of Ingredients




Day Before:
1 1/4 cups bread flour
3/4 cup lukewarm water
1/4 teaspoon instant yeast

Day of:
2 - 2 1/4 cups bread flour
2/3 cups lukewarm water
1 teaspoon instant yeast
2 tablespoons dried minced onion
1 cup Emmi Le Marechal cheese

Recipe



Place the "day before" ingredients together in a large bowl. Bleand well with a wooden spoon. Cover with plastic wrap and allow to rest on the counter for 12-16 hours or overnight. The next morning pour the mixture into a large bowl. Add in lukewarm water, dried minced onions, instant yeast and salt. Mix till smooth. Mix in grated cheese and half of the flour. Place some of the flour onto a flat surface and pour out the mixture on top. Sprinkle a little more flour on top of the dough. Begin to knead for about 8 minutes. Slowly continue to add more flour. Add just enough flour that the dough won't stick to the table when kneading. I prefer to have the dough a little on the sticky side, rather then dry side. After kneading, add a little oil to a bowl (about a tablespoon). Turn dough over a few times to lightly coat all sides. Cover with plastic wrap and allow to rest for 1 1/2 hours or till double in bulk. Afterwards, pour out onto a flat surface and divide into 2 equal pieces. Flatten out one piece of dough with your fingers to release some of the gas. Roll up like a jelly roll and pinch the seam closed with your fingers. Roll with the palms of your hands to get the shape you are looking for. Place the shaped loafs onto a piece of parchment paper sprinkled with cornmeal. Cover with plastic wrap and allow to rest for about one hour or till double in bulk. Now, sprinkle the tops of the loaves and score the top of the breads with a sharp knife. Place into a preheated 375 degree oven with a baking stone or on a cookie sheet. Create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads into the oven pour about a cup of boiling water into the hot pan and close the door. Bake for 30 minutes or till when tapped on the bottom of the loaf it sounds hollow