Pecan & Red Onion Bread
Yield
2 loavesPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 3 | cups |
bread flour
|
|
| 1 ½ | teaspoons |
sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | cup |
milk
warm plus 1 tablespoon |
|
| ¼ | cup |
butter
|
|
| ½ | cup |
red onion
fresh, chopped |
|
| ¾ | cup |
pecans
or walnuts, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 7.1E+2 | ml |
bread flour
|
|
| 7.5 | ml |
sugar
|
|
| 7.5 | ml |
salt
|
|
| 237 | ml |
milk
warm plus 1 tablespoon |
|
| 59 | ml |
butter
|
|
| 118 | ml |
red onion
fresh, chopped |
|
| 177 | ml |
pecans
or walnuts, chopped |
|
Directions
Place all ingredients in the pan in the order given.
Select white bread and press "Start".
Unless otherwise noted all ingredients should be at room temperature.
This can be mixed on manual of the bread machine.
After second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans.
Cover and let rise to double, about 45 min to 1 hour.
Bake at 350℉ (180℃) F for 35 to 40 min.
