Wednesday, September 2, 2009

Onion Pepper Bread

This was the softest loaf of bread I have ever made. And it was absolutely scrumptious--assuming you like the spicy bite of onion, garlic and pepper. Kevin and Ben really loved this intense white bread--it disappeared quite quickly.

Ingredients for 1 pound loaf
1 cup chopped onion (I used more like 1/4 to 1/2 cup as the onions were extremely potent.)
1-2 cloves garlic, minced
1 tbsp butter or margarine
3/4 cup milk
2 cups flour
2 tsp sugar
1/2 tsp salt
1/4 to 1/2 tsp coarsely ground pepper
dash crushed red pepper
1 tsp active dry yeast

In a medium skillet cook onion and garlic in hot margarine or butter till onion is tender but not brown, stirring occasionally. (I actually forgot this step and it still turned out it's your call!) Cool slightly. Using a bread machine to do the "hard" work of mixing and kneading and rising, add ingredients to machine (use non-stick spray to coat the sides) according to manufacturer's directions, adding the onion mixture with the milk. (Always add liquid ingredients first, then dry ingredients (should be floating on top of liquids), then make a small well in the dry ingredients and add yeast LAST--being sure the yeast never comes in contact with the liquids or it will be activated too soon.) Spread the dough out onto a floured surface and roll into a 9x18" rectangle. Roll the dough, pinching each roll tightly and place in a greased 9x5" loaf pan. Bake at 425 degrees for 25 minutes, or until golden brown and loaf sounds hollow when tapped.

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