Onion Soup Yogurt Bread (Abm) |
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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Adapted from a recipe in my Bread Maker's Bible, it originally called for 1/4 cup each cottage cheese and sour cream but I decided to use all plain yogurt instead and butter instead of margarine. Omit the wheat gluten if using bread flour. This one can somewhat fit into a loaf pan, but I prefer using parchment paper and a cookie sheet for flexibility. If you're like me and have qualms/intolerances towards MSG, Simply Organic makes a French Onion Dip mix envelope that's pretty much the same thing. Ingredients:
1 1/2 teaspoons yeast |
2 1/8 cups all-purpose flour |
2 tablespoons vital wheat gluten |
1/4 teaspoon baking soda |
1 egg |
1/2 cup plain yogurt |
3 tablespoons butter |
5 tablespoons water |
1 (2 ounce) envelope dry onion soup mix |
poppy seed, to top |
sesame seeds, to top |
Directions:
1. Put the ingredients into your bread machine according to manufacturer's instructions, and do a dough cycle at 1.5-lb capacity.
2. When the dough cycle is finished, the dough should be malleable but if it is not knead it on a floured surface for a few minutes then mold it into a loaf.
3. This bread would be delicious with some poppy and/or sesame seeds sprinkled on top prior to baking, or Everything Bagel spice.
4. Place a piece of parchment paper onto a cookie sheet, and place the loaf on it.
5. Bake at 400F for 20-25 minutes or until golden on top.
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