More Homemade Bread
I know I posted a really yummy bread recipe not long ago, but I've vegan'ed it up, and upped the nutritiousness of it. LOL.
Savory Onion Bread
INGREDIENTS
* 1 cup water
* 3 tablespoons olive oil
* 3/4 teaspoon dried oregano
* 2 T minced garlic
* 3 tablespoons chopped onion
* 3 t rosemary
* 1 t sea salt
* 1 T agave nectar
* 3 T ground flaxseed
* 3 cups bread flour
* 2 teaspoons active dry yeast
DIRECTIONS:
Begin by proofing your yeast. I do this by warming up the water, about a minute in most microwaves. You don't want to boil, or you'll kill your little yeasties. That's not so good if you want your bread to rise. Ahem. Once the water's heated, put in the 2 t of yeast and stir, and then set aside somewhere dark. I usually stick mine back in the microwave. Hey, it's dark in there when it's off, right?
Assemble the rest of your ingredients. I grind the flax right before I put it in the bread, because flax is very perishable. If you have any leftover, freeze it. After the flax, chop up your onion. This should have given you the 5-10 minutes for your yeast to get nice and bubbly in the warm water. You want bubbles, cause it means the yeast is alive.
Pour it in the bread machine, or bowl, depending on your preference. I must confess here that I don't like getting bread goo on my hands. I use the bread machine. Gasp! Horror!
But anyway, put in the water/yeast mixture, add agave nectar, olive oil, flour, spices, onion and flax. If you're using a bread machine, put it on the white bread cycle, or if you're like me, put it on the dough cycle, pull it out once that's finished and then bake it in a loaf pan at 400 degrees for thirty minutes in the oven.
Mr K hasn't eaten a commercial loaf of bread since I made him this. In fact, he picked up a big thing of yeast the last time we went to the grocery store. LOL.
Savory Onion Bread
INGREDIENTS
* 1 cup water
* 3 tablespoons olive oil
* 3/4 teaspoon dried oregano
* 2 T minced garlic
* 3 tablespoons chopped onion
* 3 t rosemary
* 1 t sea salt
* 1 T agave nectar
* 3 T ground flaxseed
* 3 cups bread flour
* 2 teaspoons active dry yeast
DIRECTIONS:
Begin by proofing your yeast. I do this by warming up the water, about a minute in most microwaves. You don't want to boil, or you'll kill your little yeasties. That's not so good if you want your bread to rise. Ahem. Once the water's heated, put in the 2 t of yeast and stir, and then set aside somewhere dark. I usually stick mine back in the microwave. Hey, it's dark in there when it's off, right?
Assemble the rest of your ingredients. I grind the flax right before I put it in the bread, because flax is very perishable. If you have any leftover, freeze it. After the flax, chop up your onion. This should have given you the 5-10 minutes for your yeast to get nice and bubbly in the warm water. You want bubbles, cause it means the yeast is alive.
Pour it in the bread machine, or bowl, depending on your preference. I must confess here that I don't like getting bread goo on my hands. I use the bread machine. Gasp! Horror!
But anyway, put in the water/yeast mixture, add agave nectar, olive oil, flour, spices, onion and flax. If you're using a bread machine, put it on the white bread cycle, or if you're like me, put it on the dough cycle, pull it out once that's finished and then bake it in a loaf pan at 400 degrees for thirty minutes in the oven.
Mr K hasn't eaten a commercial loaf of bread since I made him this. In fact, he picked up a big thing of yeast the last time we went to the grocery store. LOL.