LAURA LEE ALICE
COOKS
®
I like this bread because it's a great base to make a sandwich. It's the
perfect bread to add additional herbs and cheese to suit your taste.
Loaf is about 20 to 25 ounces, depending on ingredients.
Favorite Things
from
the Kitchen
What I like about this recipe:
• You can add additional herbs for more flavor. We like rosemary and
oregano.
• I like to do a simple herb bread, sometimes with garlic (pictured above).
• Again, easy to get ingredients, even the sun-dried tomatoes.
• This is a great bread to serve with pasta or homemade soup.
• No kneading is required.
About the Ingredients:
• Onion: White or yellow onions; diced spring onions are good too!
• Garlic: Adds a lot of flavor to this recipe.
• Butter: Not much is required, unsalted is best.
• All-purpose flour: Fresh four makes a better loaf of bread. I like to use
freshly ground einkorn. I use the grain mill attachment for my Kitchen Aid.
• Sugar: Necessary to feed the yeast.
• Olives: I like to use a combination of green and kalamata olives.
• Sun-Dried Tomatoes: This recipe doesn't require a great amount.
• Herbs: I use a combination of rosemary and oregano.
• Yeast: Use the regular yeast in the packet, not rapid rise.
• Milk: I like whole milk but use what you have on hand.
• Shredded cheese: You can use cheddar, Swiss or Parmesan. I think
Gruyère would be good too. Use your favorite.
• Egg: Fresh, of course. I use the large size.
Ingredients
• ¼ cup diced onion
• 2 minced garlic cloves (optional)
• 2 Tbsp butter
• 2 cups all-purpose flour*
• 1 Tbsp sugar
• ¼ tsp sea salt
• 1 ¾ oz pkg active dry yeast
• ¾ cup milk
• ¼ cup water
• ½ cup shredded cheese
• 1 whole egg, well beaten
• ¼ cup sliced, well-drained olives
• ¼ cup chopped, drained sun-dried tomatoes
Generously grease a 9×5-inch loaf pan.
Instructions
1. In a small skillet, melt the butter and add the onions (and garlic);
sauté just until crisp-tender; set aside.
2. In a large mixing bowl, combine 1 cup flour, sugar, spices, salt, and
yeast. Set aside.
3. In a small pan, heat the milk and water until 120°F to 130°F. Pour into
the flour mixture then add the cheese, beaten egg and sauteed
onions.
4. On low speed, blend until moistened; then beat at medium speed
for 2 minutes. Stir in the remaining flour until you have a stiff batter.
If necessary, you can add up to an additional ½ cup flour to get the
right consistency. Just make sure all the flour is thoroughly mixed in.
Gently by hand or using the mixer, gently fold in the olives, tomatoes and
herbs.
5. Spoon into the prepared pan, smoothing the top; cover and let rise in a
warm place until light and almost doubled in size, 30 to 50 minutes.
6. Preheat oven to 350°F; bake for 30 to 45 minutes until bread is
golden brown. Remove from pan; cool on rack.
*Start with 2 cups and increase gradually up to ½ cup if needed.
