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Onion Herb Batter Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 28 Aug 2017 00:03:05 -0700
v117.n033.5
* Exported from MasterCook *

                          Bread, Onion Herb Batter

Recipe By     :Maggie Baylis and Coralie Castle
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1         tablespoon  active dry yeast
      1/2           cup  water -- lukewarm
   1         tablespoon  honey
   1                cup  whole wheat flour
   1         tablespoon  butter -- cut in bits
      1/2           cup  milk -- scalded
      1/4           cup  wheat germ -- untoasted
   1           teaspoon  salt
      1/4           cup  onion -- minced
   1           teaspoon  garlic -- minced
   1           teaspoon  fresh chives -- minced
      1/2      teaspoon  fresh oregano -- minced
      1/2      teaspoon  fresh thyme -- minced
   1                cup  white flour -- or as needed

In large bowl, sprinkle yeast over water, stir in honey and let stand 
until foamy. Stir in whole wheat flour and beat vigorously about 3 
minutes until air bubbles form.

Stir butter into milk to melt; let cool to lukewarm and add to yeast 
mixture along with wheat germ, salt, onion, garlic and herbs. Blend well.

Add flour 1/2 cup at a time, continue to beat and scrape down the 
sides (or use a stand mixer with dough hook). Batter should be stiff 
and come up in one mass when lifted by mixing spoon.

Cover with tea towel and let rise in warm place for 90 minutes or 
until treble in size. Stir down and spoon into a well-oiled 8.5 by 
4.5 inch loaf pan. Cover with tea towel and let rise in warm place 
for 1 hour or until almost double in size.

Place in oven, turn heat to 350F/180C (or preheat oven) and bake 35 
minutes or until bread tests done. Turn out onto wire rack and cool 
right-side up.

Note: the authors recommend starting the baking in a cold oven to get
extra rise. If you bake in a preheated oven reduce the baking time.
The authors make no suggestions, so take your best guess and test for
doneness.

Source:
   "Real Bread"
S(ISBN):
   "0-89286-179-7"
Yield:
   "1 medium loaf"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 79 Calories; 1g Fat (15.5% 
calories from fat); 3g Protein; 14g Carbohydrate; 2g Dietary Fiber; 
3mg Cholesterol; 146mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

NOTES : 2017 - 0827