LAURA LEE ALICE
COOKS
®
​
​
​
​
​
​
​
​
​
​
​
I like this bread because it's a great base to make a sandwich. I don't
always use the Italian spices except when pasta is also on the menu. Add
extra cheese on each slice and put under the broiler for your cheese lovers.
about 20 to 25 ounces
Favorite Things
from
​​
the Kitchen
​
​
​
What I like about this recipe:
​
​
• It's super easy to put together.
​
​
• Simple, easy to get ingredients-nothing exotic here.
​
​
• It smells wonderful while it's baking!
​
​
• No kneading
​
​
​
​ ​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​
​
​
​​​​​​​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.
​
​
• Sugar: Necessary to feed the yeast.
​
​
• Italian Spices: You can use dried, freeze-dried or fresh.
​
​
• Yeast: Use the regular yeast in the packet, not rapid rise.
​
​
• Milk: Whole milk works the best!
​
​
• Shredded cheese: You can use cheddar, Swiss or Parmesan.
​
​
• 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
​
​
• 1 tsp Italian spices
• 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
​
​
​
​
​
​
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.
​
5. Spoon into the prepared pan; 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.
​
​
​
​
​
​