This bread is SO delicious. It’s SO easy. It makes the house smell SO amazing. You SO need to make this. SO make this! It’s an old Campbell soup choose your ingredient recipe that I’ve been making for years and years. It’s a no-knead bread so the mixer does all the work for you. It has a double rise so it takes a while. One and a half hours for the first rise and forty-five minutes the second. I usually make it with only all-purpose flour but this time I used half white whole wheat flour and half all-purpose flour. My dough was pretty sticky so I had to add an additional 1/2 cup all-purpose flour. Heartburn alert! It might give you heartburn but, trust me, it is well worth it. Just keep the Tums handy. While all the rising was taking place, I took the opportunity to whip up a batch of stuffed pepper soup. YUM! It’s a great combo. Find my recipe here.
Cheddar Onion Bread
1 1/2 cups all-purpose flour*
1 1/2 cups white whole wheat flour**
2 Tbs. granulated sugar
2 packages active dry yeast
10 1/2 oz. can condensed French onion soup
4 Tbs. unsalted butter (1/4 cup)
1 large egg
1 cup cheddar cheese
1 Tbs. water
2 teaspoons minced dried onions
*You may use just all-purpose flour.
**If using both types of flour, mix them together in a small bowl before using.
In the bowl of a stand mixer, combine 1 cup flour, sugar and yeast. In a small saucepan, heat soup and butter over medium heat until very warm, between 120-130 degrees. With the mixer on low speed, slowly pour the soup mixture into the flour mixture, mixing well. Increase speed to medium and beat for 3 minutes or until smooth. Add the egg, cheese and one cup of flour. Beat 2 minutes. With a spoon, stir in the remaining flour to form a stiff batter. If it’s too sticky, add more all-purpose flour 1/4 cup at a time. Cover with plastic wrap and allow to rise in a warm place for about 1 1/2 hours or until doubled in size. I usually place it in the oven and turn on the heat to the lowest setting for about 10-15 minutes and then turn the heat off. Grease a 1 1/2 quart casserole dish. Stir down the batter and turn it into the dish. Cover with plastic wrap and allow to rise until doubled in size or about 45 minutes. Preheat oven to 325 degrees. Gently brush the top with the water and sprinkle with the dried onions. Bake for 50 minutes or until golden brown and bread sounds hollow when tapped. Remove from the pan and cool on a wire rack. Enjoy!
Wishing you love, laughter and cake,