KA No-Knead Cheese Bread by Reagan

[BakerAunt]

KA No-Knead Cheese Bread
Submitted by reagan on June 06, 2004 at 7:59 pm

1/2 cup finely minced onion, or 1/4 cup dried minced onion
1 T minced garlic
3 cups KA all purpose flour or whole wheat flour
1 T pizza dough flavor (optional)
2 1/2 tsp. instant yeast
1 1/2 tsp. salt
1/4 cup sun dried tomato flakes
2 cups Provolone or Swiss cheese, shredded or diced*
2 large eggs
1 1/4 cups milk

*The shredded cheese will disappear in the bread, while the diced cheese will create little pockets of melted cheese.

NOTE: If using raw onion, saute it with the garlic until they are golden brown, set aside to cool.

In large bowl (I used my stand mixer) whisk together the flour, pizza dough flavor, yeast and salt. Stir in the onions, garlic, tomato flakes and cheese.

In a separate bowl whisk together the eggs and milk. Add the liquid to the flour mixture and beat well for 2 to 3 minutes (the batter will be thick).

Scoop the batter into a lightly greased 8" deep round pan, or a souffle dish, or springform pan. Cover the pan and allow the dough to rise for about 1 1/2 to 2 hours, until nearly to the top of the pan.
Bake the bread in a preheated 400 degree oven for 40 to 50 minutes. Make sure the internal temperature reaches 190 degrees. The loaf browns quickly, check it after the first 20 minutes and tent it with foil. Allow the bread to cool in the pan for 10 minutes then turn it onto a rack to cool completely.

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