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mumofthetwins
Posts: 1,111 Forumite
Hi guys
could you please help ... I was going to try making some cheese and onion bread, I've got cheddar cheese and both a jar of caramelised onion and some fresh onions in ... can anyone please advise how to make this. I have the recopies for classic and French bread in my BM manual but just not sure which to use and when/what ingredients to use ...
I was also going to have a go at HM pizzas via BM (recipe in manual) and some dough balls .. guessing just pizza dough rolled ..
any advice or recommendations would be fab
lisa x
could you please help ... I was going to try making some cheese and onion bread, I've got cheddar cheese and both a jar of caramelised onion and some fresh onions in ... can anyone please advise how to make this. I have the recopies for classic and French bread in my BM manual but just not sure which to use and when/what ingredients to use ...
I was also going to have a go at HM pizzas via BM (recipe in manual) and some dough balls .. guessing just pizza dough rolled ..
any advice or recommendations would be fab
lisa x
DFW
January £0/£11,100
NSD
January 1/31
January £0/£11,100
NSD
January 1/31
0
Comments
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I would use the french setting with a little less water and a little less oil/fat and just bung the cheese and onion in at the start.0
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I make cheese and onion bread all the time and find that if you add the cheese and onions at the beginning they get so well mixed in that they get lost.So for us I use the BM to make the dough then roll it out and spread the Cheese and Onion over it and then roll it back up and give it a bit of a knead before plonking it in a tin and leaving to rise and then bake0
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Thanks for the advice guys
Ravylesly - how long and at whT temp do you bake at ? ... I've only ever used the BM but I was thinking if I bake in the oven I wouldn't get the holes from the paddles
Lisa xDFW
January £0/£11,100
NSD
January 1/310 -
mumofthetwins wrote: »Thanks for the advice guys
Ravylesly - how long and at whT temp do you bake at ? ... I've only ever used the BM but I was thinking if I bake in the oven I wouldn't get the holes from the paddles
Lisa x
Crikey that's putting me on the spot as my oven is a big Range one and I always think its temp is lower than a normal one but I plonk it in a cold oven cos I think it rises better than in a preheated one.I set the oven to Gas 5 and usually leave it for 40mins or so.I haven't got a clue what Gas 5 is in leccy and 40mins seems quite long to me but that's how long my oven takes but I would check it after about 25mins0 -
Thanks for that ... I'm house sitting at my parents and their oven is gas so yay ..
Thanks again
LisaDFW
January £0/£11,100
NSD
January 1/310 -
ravylesley wrote: »I make cheese and onion bread all the time and find that if you add the cheese and onions at the beginning they get so well mixed in that they get lost.So for us I use the BM to make the dough then roll it out and spread the Cheese and Onion over it and then roll it back up and give it a bit of a knead before plonking it in a tin and leaving to rise and then bake
Exactly what I was going to suggest, just use the BM to make the dough, then bake it in the oven, 220c 30 mins.Accept your past without regret, handle your present with confidence and face your future without fear0
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