Cheese bread with onions, garlic and dried paprika

Category: Yeast bread

Ingredients
Water + 2 eggs in total should be	295 g
vegetable oil	1.5 tbsp. l.
turnip onion 1 medium piece	100-130 gr
1 clove garlic	6-7 gr
sugar	2 tbsp. l.
salt (depends on cheese)	1-1.5 tsp
powdered milk	2 tbsp. l.
wheat flour 1 grade	450 g
dry yeast Saf-instant	1 tsp
cheese, cubes	100 g
dried bell peppers, pieces	2 tbsp. l.

Cooking method

This bread requires some presence of the owner at the kneading stage.
First, let's prepare our supplements.
Take all the vegetable oil according to the recipe and fry the diced onions on it along with 1 tablespoon of sugar (half of the total amount). When the onion acquires a dark golden color, put finely chopped garlic to it, mix and immediately remove the pan from the heat, add salt (all according to the recipe, if our cheese is very salty, then 1 teaspoon is enough, but I usually put 1.5), there put dried pepper in pieces, mix everything and leave to cool.
Now mix the water (you can partially replace it with whey) with eggs and the remaining tablespoon of sugar and pour it into the bucket of a bread machine, add milk powder there and sift the flour.
Now about the yeast. I put 1 teaspoon, but I have the opportunity to increase the time of all 3 proofings, if you do not have this opportunity, you can safely increase the amount of yeast to 1.5 teaspoons.
We turn on the "Basic" program for white bread, medium crust, weight 1 kg.
As I said, I increase the proofing time:
1 rise - 1 hour 10 minutes
2nd rise - 45 minutes
3rd rise - 1 hour 15 minutes
Everything else is unchanged.
Now the batch. At first, the gingerbread man will be rather dense, but we still have additives in the pan waiting in the wings. It will come on the whistle of the dispenser. I pause the HP (if you do not have such a function, just disconnect the HP from the network, but add everything quickly so that the settings do not get lost). I flatten the dough along the bottom of the bucket, spread the contents of the pan, wrap the edges of the dough up, crush. I start the stove for a couple of minutes, stop it again, crush cheese (usually an analogue of parmesan or maasdam) into the dough and turn on the stove again.
These manipulations allow me to keep all the supplements in pieces. There are a lot of them and if you just add everything to the bucket, some are ground and the bread takes on an untidy look.
Well, adding salt, oil and garlic (enemies of yeast) at the very end of the batch gives the yeast a little activation at the beginning.
Well here's the result:

Cooking program:

Main

Note

There are a lot of cheese-onion-garlic breads here.
I just worked a little on the process, the main idea was taken from Chubaty's uncle here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=322.0
But to our sensei Admin I cannot refuse the request, so I posted this recipe.
Hope it is helpful. The bread is really delicious, it lies well, but does not stale.
Bon Appetit!