HERBED GREEN ONION BREAD
I am getting back to my old routine and finally over the initial withdrawal symptoms experienced due to the absence of my in-laws in the house. After what seemed like ages, I met my friends and caught up on all the gossip that I had missed in the last one month. I have also got back to my morning gym routine with my friend P, and occasionally going to the track for a run. My friend, J, or how we jokingly call her Jillian (after the tough-as-nails trainer from TV’s Biggest Losers), is our motivator- pushing us to our limits and making sure we don’t give up!
On Monday, for the first time I went to a chicken pen to water and pick eggs, since my friend, who owns the pen is out of town, and in return, for taking the trouble, I got free farm fresh eggs! Woo hoo!
Another first is that V is growing a mosutache! He is doing so in support to Movember. Each year, Movember (Moustache November!!) is responsible for the sprouting of thousands of Mo’s (Australian slang for moustache, where the movement began) on men’s faces around the world, raising vital awareness and funds for men’s health, specifically for cancer affecting men.
Men who grow moustaches for the month of Movember, called Mo Bros, become walking, talking billboards for the cause, raising awareness by prompting private and public conversation around the often ignored issue of men’s health. So, V has become a Mo bro! And the moustache makes him look so funny. He is going to kill me for posting his Mo bro photo on the site. But, what the heck, I’ll do it anyways!! 🙂 🙂
Now, on the baking front, I got this book from the library exclusively on bread recipes. Had been itching to try the recipes in it but wasn’t able to find the time. I remember V’s mom wanted to learn how I make bread and thus, I got the opportunity to explore the book. Since I had spring onions on hand at that time, I decided to give the book’s version of Herbed Green Onion Bread a try with great results. V’s parents loved it and so did I! Of course V loved it too!
My mom-in-law found bread making pretty time consuming. I guess perception and passion plays an important part in how you feel about the work you do – I like bread making- I actually enjoy it and don’t find it too much work. Yes probably it is time-consuming in the sense you have to be in the house. Probably you can knead the dough and run a quick errand before it rises to double. But as for actual work- there’s only the first kneading that takes a little time but that’s just it. I love the dough- the flavor yeast gives to it and the pleasure you get eating a freshly baked loaf of bread. I am not the kind who likes what I cook- probably because of the effort it takes but when it comes to baking- I always like what I make if it turns out well- maybe its the passion I have for baking and not so much for cooking mundane things?
HERBED GREEN ONION BREAD
Ingredients (for a 1 1/2 pound loaf)
1/2 cup thinly sliced green onions
1/2 tsp dried basil, crushed
1/2 tsp dried thyme, crushed
1/4 tsp dried rosemary, crushed
2 tbsp margarine/butter, cut up
1 cup milk
3 cups bread flour
2 tbsp sugar
3/4 tsp salt
1 tsp active dry yeast or bread machine yeast
In a small skillet cook green onions, basil, thyme and rosemary in margarine or butter until the green onions are tender, stirring occasionally. Cool slightly. Add green onion mixture and the remaining ingredients in a stand mixture attached with a paddle attachment for mixing everything, later switching to the dough hook to knead. Knead on low for 7 minutes. (In case using a bread machine, add all ingredients in the bread machine according to the manufacturer’s instructions. Select the basic white bread cycle.)
Oil a bowl and put the dough in it, making sure the dough is covered with oil on all sides. Cover loosely with either a plastic wrap or a cloth. Let rise in a warm, moist place. I generally, put the dough in a closed oven and place a pan of boiling hot water with it.
Once doubled in size, remove from bowl and degas it by punching it down on a lightly floured surface. Let rest for 5 minutes before shaping. Shape into a rectangle and then roll it up tightly to make a loaf shape. Put in bread pan.
Bake in a preheated 375 F oven for 32 minutes. Remove from pan and let cool on wire rack completely before slicing and serving.
Toast it and butter it and sprinkle fresh ground pepper- fabulous!!