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MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Bread
Recipe Preparation Level: easy
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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