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I’m craving a grilled cheese sandwich, but have no bread. So . . . this should do the trick. The recipe is out of Suzanne Nightengale’s Electric Bread (1994, Innovative Cooking Enterprises). I first made this bread in October of 1999, back when I had a bread maker. All the recipes in the cookbook are made for electric bread makers, but I no longer have one and therefore do this my own way.

  • Ingredients
  • 1-1/4 cup warm water
  • 1 package active dry yeast (3 tsp.)
  • 2 Tbsp. dry milk powder
  • 2 Tbsp. brown sugar
  • 1-1/2 tsp. salt
  • 2 Tbsp. softened butter
  • 1/2 cup dried onions (FINALLY a use for the Costco-size!)
  • 1/4 tsp. onion powder
  • 1 tsp. black pepper
  • 1 tsp. poppy seads
  • 3-1/4 cups bread flour

I use a stand mixer with a dough hook to make raised bread, but I will tell you both ways. Dissolve yeast in warm water. Stir in powdered milk, brown sugar, salt, butter, dried onions, onion powder, pepper, poppy seeds, and 2 cups flour. Once it all comes together, let it mix on low for five minutes. If you are not using a mixer, stir for a long time to build the gluten.

If you’re using the mixer, gradually add flour and mix on low until the dough is no longer tacky or sticky. Use as little flour as possible. If you are not using a mixer, turn the dough onto a floured counter or table and start kneading. Knead until the dough is no longer tacky or sticky.

Grease a bowl and place the dough into it, then turn the dough to grease the top. Cover with cling wrap and let rise until doubled in size.

Prepare a 9×5″ loaf pan by spraying with non-stick spray or greasing. Punch the risen dough down and then shape into a loaf. Place the dough into the prepared loaf pan. Let rise until the loaf top is even with the pan top. Preheat the oven to 350 degrees F. Bake at 350 degrees F for 30-40 minutes or until it is a golden color all over and sounds hollow sound when tapped. Remove from oven and let cool for ten minutes. Remove from pan onto a rack. YUM!

The recipe says this bread, when stale, can be turned into some awesome croutons.

Yield: one loaf