Tuesday, 8 January 2013

Multigrain Onion Bread



My sister gave me this recipe about four years ago, and I've never made it 'til now.  Part of that was not looking very hard when trying to find the multigrain flour.  I finally found the Robin Hood Best for Bread Multigrain flour yesterday, so I decided I had to finally make it.  The recipe makes 2 small loaves, or as I discovered yesterday, one huge one.
Multigrain Onion Bread
1 tbs yeast1/2 cup warm water1 tbs brown sugar
mix sugar and yeast, then add warm water.  Let it foam then add:
1 cup warm water3/4 cup warm milk1 tbsp brown sugar2 tbs butteronion, chopped and fried
(my sister leaves large-ish pieces of onion, which makes for a delicious chunky bread.  I minced mine in a food processor because my husband doesn't like onions and that's how I always chop them, so they blended into the dough, and were mostly invisible.)
Add approx. 5 cups multigrain flour one cup at a time, and knead until smooth and elastic.  Let it rise until doubled, shape into loaf, then let rise again.  Bake at 350 until done [but she doesn't say when that would be...I baked mine for about 35 minutes.]

The bread was a hit, both at home last night served with lasagna (my onion-hating husband had several pieces, and took some to work today), and this morning at mom's group, served with cream cheese.  And cake.




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