I really like making bread. I think it’s a lot of fun to get in there and get your hands dirty (even if I do sometimes forget to take off my rings). We have a breadmaker at my house, which we use…well, once or twice a year. But there’s something about mixing everything together yourself and kneading it by hand that always makes the bread taste better in the end. The only part I hate is waiting for the bread to rise. I’m really not a patient person, so to wait three or four hours for something to be done enough to eat is maddening, but most of the time worth it.
This past Saturday my mom and I had a mini baking extravaganza. We had to get up relatively early that morning and vacate the house so that a potential buyer could come through and see it, and when we got back home it was gross and rainy, so my mom said “hey, let’s bake!” and I, of course, said, “okay!” We ended up making two different kinds of biscotti, angel food cake, no-bake cookies and this bread. Everything else was going to get posted on here, but was eaten way to quickly for me to get any pictures.
This bread is pretty delicious. Mine started out light and fluffy, but got chewier as it cooled – which, really, is the way I like it. It has a surprisingly nice onion flavor, which I was worried about. Green onions don’t carry the strongest onion flavor, and I was afraid that it was going to get lost with the tanginess of the yogurt and the yeast, but it carried very well. And the flavor isn’t overpowering, so you won’t feel like you need to brush your teeth before talking to anyone after you eat a slice. I think this bread would make a fantastic grilled cheese sandwich, though I haven’t actually tried that yet.
I found that I needed to add almost a cup more flour than the recipe called for, though that may have been because it was so humid outside. So, if the dough isn’t coming together with the amount of flour called for in the recipe, don’t feel bad about adding a little bit more. You want to make sure that it hardly sticks to your fingers before you start kneading it. This bread is also best if eaten slightly warm. It starts out with a nice crispy crust, but if you store it in a plastic bag like we did, the crust will soften. I would try wrapping it in foil instead.
Green Onion Yogurt Bread
Source: Baking Bites
Makes: 1 medium loaf
1 1/4 c. warm water (around 110F), divided
2 1/4 tsp. active dry yeast
1 tsp. sugar
1/2 c. plain yogurt
3 tsp. salt
3-3 1/2 c. all purpose flour
1/2 c. chopped green onions
1) In a large bowl, combine 1/4 c. water with yeast and sugar. Stir and let stand for 5-10 minutes or until foamy. Mix in remaining water, yogurt, salt and 2 c. flour until smooth.
2) Mix in onions, followed by the remaining flour 1-2 tbsp. at a time. Mix until the dough pulls away from the sides of the bowl, and does not stick to your fingers when touched.
3) Turn dough out onto a floured surface and knead until smooth and elastic, about 3 minutes.
4) Place dough in an oiled bowl. Cover and let rise until doubled, about 1 1/2 hours.
5) Pat dough down and shape into an oblong loaf, about 11-12 inches long. Place on a floured cookie sheet, cover with a clean dish towel and let rise for about 40 minutes.
6) Slash loaf with 3 or 4 diagonal cuts.
7) Bake at 400 degrees for 35 minutes, until crust is golden brown.