Online Recipe Database Direct Access

<?xml version="1.0" encoding="UTF-8" standalone="yes"?>
<!--
Shop'NCook recipe exchange format
Generated by Shop'NCook 3.1 (http://www.shopncook.com/)
DTD: http://www.rufenacht.com/shopncook.dtd
-->
<!DOCTYPE ShopNCook>
<?xml-stylesheet href="shopncook1.css" type="text/css"?>
<ShopNCook version="1.0" generator="Shop&apos;NCook recipe database 1.0" xml:lang="en">
<RecipeList>
<Recipe recipeId="66614" locale="en">
<RecipeHeader>
<RecipeTitle>*BREAD - Pull-Apart Cheesy Onion Bread</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<IngredientText>Pull-Apart Cheesy Onion Bread
CONTRIBUTED BY GRACE PARISI
TOTAL TIME: 1 HR 10 MIN
SERVINGS: MAKES ONE 9-INCH LOAF
•STAFF-FAVORITE
This recipe is as fun to eat as monkey bread (little balls of yeast dough that are baked in a pan together, then pulled apart at the table) but a lot less time-consuming to make. Grace Parisi spreads her buttery biscuit dough with a savory onion-Gruyère mixture, stacks layers of it sideways in a loaf pan, then bakes it until golden and fluffy.</IngredientText>
<Ingredient id="271" quantity="1.5" unit="sticks" comment="" defaultState="true" weightGram="113.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.5" unit="sticks">1 1/2 sticks</IngredientQuantity>
<IngredientItem>cold unsalted butter</IngredientItem>
<IngredientComment>1 stick cubed</IngredientComment>
</Ingredient>
<Ingredient id="1111" quantity="1.0" unit="large" comment="" defaultState="true" weightGram="150.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="large">1 large</IngredientQuantity>
<IngredientItem>onion</IngredientItem>
<IngredientComment>finely chopped</IngredientComment>
</Ingredient>
<Ingredient id="732" quantity="1.0" unit="tablespoon" comment="" defaultState="true" weightGram="8.8" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="tablespoon">1 tablespoon</IngredientQuantity>
<IngredientItem>poppy seeds</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1818" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>Kosher salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="726" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>freshly ground pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="cup">1 cup</IngredientQuantity>
<IngredientItem>coarsely shredded Gruyère cheese</IngredientItem>
<IngredientComment>(3 ounces)</IngredientComment>
</Ingredient>
<Ingredient id="811" quantity="2.0" unit="cups" comment="" defaultState="true" weightGram="124.99999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="cups">2 cups</IngredientQuantity>
<IngredientItem>all-purpose flour</IngredientItem>
<IngredientComment>plus more for dusting</IngredientComment>
</Ingredient>
<Ingredient id="821" quantity="2.0" unit="teaspoons" comment="" defaultState="true" weightGram="4.6" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="teaspoons">2 teaspoons</IngredientQuantity>
<IngredientItem>baking powder</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="820" quantity="0.5" unit="teaspoon" comment="" defaultState="true" weightGram="4.6" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.5" unit="teaspoon">1/2 teaspoon</IngredientQuantity>
<IngredientItem>baking soda</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="1.0" unit="teaspoon" comment="" defaultState="true" weightGram="6.0833335" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="teaspoon">1 teaspoon</IngredientQuantity>
<IngredientItem>salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="266" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="245.00002" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="cup">1 cup</IngredientQuantity>
<IngredientItem>buttermilk</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Preheat the oven to 425°. Butter a 9-by-4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.
Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.
Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2-by-24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.
Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.
MAKE AHEAD The unmolded loaf can be stored at room temperature for up to 2 days. Rewarm before serving.
FROM BEST QUICK BREADS
PUBLISHED SEPTEMBER 2009
</RecipeText>
</Recipe>
</RecipeList>
</ShopNCook>

Back to the recipe