Cheesy Pan Bread
This bread is excellent served with a soup. The tomato soup recipe I posted yesterday is a terrific choice.
If you’ve never made yeast bread before, this is a good way to start. Yeast bread may be a little scary, but it is forgiving. If you find you’re called away during the rising process, just deflate the dough (Some recipes say “punch it down,” but I think that’s a little too violent; it’s bad for the gluten.) cover it, and stick it in the refrigerator. When you return, take the dough out of the refrigerator, deflate it, and continue the process. (If you leave dough in the refrigerator all day or night it will probably just rise as much as it needs to and you can go on to the next step.)
Cheesy Pan Bread
1 3/4 C. warm water
1 T. sugar
1 T. yeast
2 T. oil (I use olive oil.)
1 1/2 t. salt
1/4 C. milk powder (If you don’t have milk powder, substitute milk for 3/4 C. of the water, as called for above.)
3 C. flour–plus a little more to get the mixture to the right consistency. I use at least 1 C. whole wheat flour.
Mix the water, sugar and yeast in a large bowl until the yeast dissolves and the mixture bubbles.
Add oil, salt, milk powder and flour into the yeast mixture and stir for 150 beats (or thereabouts). Add enough additional flour to make a very soft dough. Allow to rise until doubled in bulk or a finger inserted in the dough causes the dough to sigh and leaves an indentation. (If the indentation fills up, the dough is not finished rising yet.) The length of the rise will depend upon the climate of your house.
While the bread is rising, make the toping.
Combine and cook in a little pan:
3 T. fresh minced onion
1/4 C. melted butter
1/2 t. paprika
1/2 t. oregano
1/4 t. celery salt
1/4 t. garlic salt
Once the bread has risen, deflate it and put into greased pie or cake pans. Spread with topping. Sprinkle bread with 1-1 1/2 C. shredded cheddar cheese. Prick with a fork. Let rise 30 minutes. If you are in a hurry, you don’t have to let it rise, but it is better if you do. Bake at 375 for 20-25 minutes.