This onion, garlic, and cheese bread, which is made in a bread maker, tastes fantastic with pasta. You can also slice it, toast it, and butter it for a warm snack.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 5 mins |
| Servings: | 12 |
| Yield: | 1 1 1/2-pound loaf |
Ingredients
- 1 cup warm water
- 1 tablespoon warm water
- 2 tablespoons margarine
- 3 cups bread flour
- 2 tablespoons dry milk powder
- 2 tablespoons white sugar
- 1 ½ teaspoons salt
- 2 teaspoons active dry yeast
- 1 cup shredded sharp Cheddar cheese
- 3 tablespoons dried minced onion, divided
- 2 teaspoons garlic powder
Instructions
- Place 1 cup plus 1 tablespoon warm water, margarine, bread flour, milk powder, sugar, salt, and yeast into a bread machine in the order listed. Run White cycle. When the machine beeps indicating it’s time to add remaining ingredients, add Cheddar cheese, 2 tablespoons dried onion, and garlic powder.
- When the final knead cycle is complete, sprinkle remaining 1 tablespoon dried onion over loaf and close the lid. Remove loaf from the machine after the full cycle is done; total time should be about 2 hours 55 minutes.
Nutrition Facts
| Calories | 205 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 391 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have onion flakes so I used onion salt instead of salt. Also, because I’m at a higher altitude I only did 1.5tbsp Turned out great. Make grilled cheese with it I dare you to find anything better.
I wanted a change from basic bread and while this smelled amazing during the baking process it was too onion forward. I only used 2 TBS. I also had to add much more flour almost a C more to the bread machine in order to get the proper dough consistency.
Used 1/2 cup of Parmesan cheese and 1/2 cup of cheddar and a small can of diced jalapenos with all juice removed. Family said it was the best bread ever.
Flavor is great, small dense loaf.
LOVE, LOVE, LOVE IT!
Sooo good. Followed recipe exactly except I don’t have powder milk so I used 1/8 cup of 1%milk. Used Colby and Monterey Jack shredded cheese since that’s all I had. Will make again.
This bread turned out delicious. I did add more minced garlic. Loved it!
I minced a small onion and 3 cloves of garlic and cooked them in the margarine / butter until soft. Then I added it to the bread machine along with the other ingredients. When the machine beeped, I added the cheese The bread was so delicious and loved by all. I will definitely make it again
I read through a lot of reviews before making this. I compiled a lot of suggestions from others, and some of my own, and ended up with the best loaf of bread we have ever tasted!! Here’s my take: I substituted the water and dry milk for 1 1/8 cup of heated milk (mine was Skim). I added an extra teaspoon of garlic powder, as well as a teaspoon of oregano. I used the cheeses I had on hand, which were a Vermont sharp cheddar, Colby jack and fresh Parmesan. I cubed them, not shredded. If you shred, you’ll just end up with disintegrated cheese no matter what phase you put it in. When it beeped to add ingredients, I removed the bread and kneaded the cheese in myself before letting it do its work. I noticed the combination of the blade and the warmth were demolishing my cheese before it could even incorporate. Just before it started baking, I did a quick spray of canola oil on the top for the seasoning to stick to, THEN sprinkled on the remaining onion flakes. I also sprinkled oregano and a little salt on the top. This bread turned out delicious and so flavorful!
This has become a staple for me. I end up eating it 3-4 times a day! But, I make some alterations.. First, I toast 3 tablespoons of the onion flakes in a dry pan, just before they are getting tan.. Mostly when you’re smelling onions! Set them aside. Then, I Sautee 2 largish cloves garlic minced in the pan with 3 tablespoons of butter. I add that to the dough recipe along with a teaspoon of dried garlic powder.. (not for the faint of garlic heart). Lastly I cube a half pound of Colby jack (I prefer the flavor AND the melting properties) I mix and rise the dough with the dried garlic and then fold in the sautéed garlic and cubed cheese before shaping it into a log and placing it in a buttered loaf pan. About 20 minutes at 350 after it’s risen just cresting the top of the pan. Yum. Oh! I also add a half cup of crumbled bacon. That’s a new addition and it’s irresistible.
Really delicious & so easy to make! After making it the first time, I made a few adjustments. I omited the onion all together. The shredded cheese all but disappeared, so I added semi- frozen 14″ cubes (I tossed the cubes in the freezer before starting the machine; about 30 min). I also used roasted garlic in place of the garlic powder. Then I added shredded cheese to the top right before the bake cycle. My family wants me to make this every weekend now 🙂
I’ve made this several times and the only change I’ve made is to add the cheese in the beginning. I added it later as directed the first time but it doesn’t seem to make a difference to the taste or appearance so I just throw it in in the beginning now. I love this bread! It never lasts more than 2 days and there are only 2 of us eating it. The house smells soooo good when it’s baking.
Have made this twice tonight, both loaves the middle sunk. The flavor is wonderful though. I almost wonder if it’s too much salt killing the yeast???
OMG! I didn’t deviate from the recipe too, too much: real milk instead of powder 1:1, minced garlic instead of powder 1 tablespoon, no onion, a total of 2 cups shredded cheddar cheese 1/2 cup of which was sprinkled on top. This bread over flowed the pan up touching the window on it’s last rise. After baking not all of it was able to get back into the pan. But I let it play out… It looks ridiculous, caved in in the middle bread hanging over the pan… but it is delicious!!! The cheese on top made all the difference. My family laughed as they finished the final bit, didn’t last 30 minutes.
This did not work for us. It was very dense and did not rise very much at all.
Once again made another wonderful loaf! I changed the amount of garlic of course, added a dash or two of Italian seasoning and ground black pepper. Added teaspoon of onion powder, two teaspoons of garlic powder and two table spoons of minced garlic!
This was delicious! I made a few modifications. I didn’t have margarine so I used canola oil, I also omitted the sugar, added extra teaspoon of garlic powder and added black sesame seeds. I also added cubes of cheddar instead of grated cheese. Next time I make this, I might add more onion and garlic, some sundried tomatoes, fresh rosemary and coarsely ground black peppercorns.
This turned out wonderful. I saved the end pieces and made croutons out of them by tossing them in olive oil, sprinkling with sea salt and baking. Yum!!
Tasty! I did have an issue w/ it falling flat after baking, but that could’ve been my own fault. I do like the flavors, though, so I will play around with it more. Thanks for sharing. 🙂
So good with beef stew.
Love the flavour and texture of this bread! Use pre chopped garlic and sharp cheddar cheese!