Ok, I've gotten so stinking many requests for my bread recipes....

M

Mike Irwin

Staff
Moderators, I hope you'll show a little indulgence with this posting. I mentioned that I make bread, and mentioned several recipes, and now I've gotten quite a few requests for them. Instead of sending a dozen e-mails, I'm going to post them here, if you don't mind.

If you DO mind, please delete this thread, castigate me severely, and leave me bleeding and unconscious in an alley somewhere... :)



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Beware the man with the S&W .357 Mag.
Chances are he knows how to use it.
 
ONION WHITE BREAD

I'll give the basic recipe, and then give some variations below.

1 cup water
3 tablespoons sugar
3 tablespoons oil
1/2 cup of finely minced fresh onion
1 and 1/2 teaspoons of salt
3 to 3 and 1/2 cups bread flour
2 and 1/4 to 2 and 3/4 teaspoons yeast

Add to bread machine, and let it do its thing. You'll have to watch carefully, as depending on the moisture content of the flour and the onion, you may need to either add flour or a little water.

Variations...

Use 1/2 cup of water, and 1/2 cup of milk or half and half. This gives a more tender texture. You can also crack an egg in the measuring cup and then fill to the 1 cup mark.

Use 2 and 1/2 cups of flour and add 3/4 cup of rolled oats. This gives it a crunchier, nuttier taste.

Add 1 to 2 tablespoons of prepared mustard, Dijon, Honey, Spicy, whatever. This variation makes ham sandwiches SING.

I think you are going to LOVE this bread. It goes quickly whenever I make it. It makes really good dinner rolls, and it also makes excellent hamburger rolls.

If you want a chewier top on your rolls, mist them with cold water literally the second before you put them in the oven. I keep an atomizer in the fridge just for misting the bread.
 
I always love coming home to some nice home made bread after a long day at the range shooting my guns.
There. Now it is gun related. :D

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Gunslinger
 
Onion bread, Shinner Bock beer, and guns. What could be more perfect?

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Beware the man with the S&W .357 Mag.
Chances are he knows how to use it.
 
Here's mine for the unfortunates:

Flour (whatever you've got)
Water (just enough to allow you to knead it)
salt (for flavor)

Spread out onto 2" x 2" squares on a greased pan. Poke holes with fork. Bake until hard.

Age until wormy or filled with weavils (adds flavor and protein). Some call it Hard Tack.
 
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