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Monika's Bread

MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Bread
Recipe Preparation Level: easy
    Monika's Bread

    This herbed bread, though not beautiful — it has a strange,
    pasty color — is truly “tasty as cake.” Toasted (or not; though toasting brings out the flavor), and
    used as the base for a turkey sandwich — or stuffing — it’s sublime.

    3 cups King Arthur Unbleached All-Purpose Flour
    1 1/2 teaspoons salt
    1 1/2 teaspoons brown sugar
    2 teaspoons instant yeast
    1/4 cup sunflower seeds
    1/4 cup toasted sesame seeds
    1/4 cup Golden Baking Onions (“french fried onions”) OR diced onions, lightly browned
    1/2 teaspoon sage*
    1/4 teaspoon oregano*
    1/4 teaspoon thyme*
    1 cup potato cooking water (yeah, water in which last night's potatoes were boiled)**

    * Or substitute 1 teaspoon poultry seasoning for the herbs.

    **If you don’t have potato water, use 1 cup water and mix 1 tablespoon potato flour or potato
    flakes with the dry ingredients.

    Combine the ingredients in a large mixing bowl or the bucket of your bread machine. Mix and
    knead — by hand, mixer or bread machine — till smooth, adding additional water or flour as
    needed. Allow the dough to rise, covered, 1 hour, or until it’s almost doubled in bulk.

    Turn the dough out onto a lightly floured or oiled work surface and knead it gently to release any
    excess gas. Shape the dough into a log, and place it into an 8 1/2 x 4 1/2-inch loaf pan that’s been
    lightly greased and sprinkled with cornmeal. Cover the pan loosely with lightly greased plastic
    wrap, or use a proof cover. Let the bread rise for 1 hour, or until it’s crowned at least 1 inch over
    the rim of the pan.

    Bake the bread in a preheated 350°F oven for 30 to 40 minutes, or until an instant-read
    thermometer inserted into the center registers between 198°F and 210°F. Note: This is a higher
    temperature than we usually recommend, but we’ve found that this particular loaf may be gummy if
    it’s not thoroughly baked. Remove the bread from the oven, and after 5 minutes turn it out of the
    pan to cool on a rack. Yield: 1 loaf.

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