Onion and Oat Bread

This bread is very moist, chewy, and you can't even taste or see the oats at all. The oats add a little healthiness to it without sacrificing flavor. The onions add a nice flavor and sweetness that is great for sandwiches. This recipe is the same as the Oatmeal bread except I just added the dried onions.

Onion and Oat Bread
"Bread Machine version"

1 ½ pound loaf

INGREDIENTS

1 1/4 cups water (110 deg.)
2 tablespoons margarine melted
2 tbs. honey
2 tbs. dried onions (I like to add these with the liquid ingredients so the onions get moist and rehydrated.)
1 teaspoon salt
3 cups all-purpose flour
1/2 cup rolled oats
3 tsp. wheat gluten
2 tablespoons brown sugar
1 1/2 teaspoons active dry yeast

DIRECTIONS

1. Add ingredients to bread machine pan in order listed. Use regular light setting. When bread is done, let it sit in pan outside of bread machine for 10 minutes otherwise you'll squash the top of your loaf when taking it out. Let it cool on a baking rack and slice once completely cooled.

TIPS:

1) When the dough is mixing, if it seems too dry and isn't sticking together, slowly add more water until it comes to the right consistency. A slightly, sticky formed ball of dough. If it's too wet, slowly add more flour until it comes to the right consistency.

2) I find that adding wheat gluten to the all-purpose flour seems to help the bread have a better consistency and it's cheaper than bread flour. You coud use bread flour instead of the all-purpose flour and wheat gluten if you prefer. I also found that using warm ingredients (not hot and not cold) make the bread rise just right.

3) Another tip, if you don't want some of your slices to break apart from the hole left by the paddle, take the dough out right before it gets to the third rise cycle, take the paddle out, spray it with cooking spray, and form the dough neatly and put it back. Then, you only have a tiny hole instead of a large slice through your bread left by the paddle. This also helps you not have a lop-sided loaf which can happen sometimes by the machine not forming the dough evenly.



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