A savory loaf engineered to make the best tasting toast you’ll ever have. To make it look fancy and add a tiny bit of flavor, I sprinkled the top of the loaf with Parmesan cheese.

Sun-dried Tomato & Onion Bread
A savory loaf engineered to make the best tasting toast you'll ever have. To make it look fancy and add a tiny bit of flavor, I sprinkled the top of the loaf with Parmesan cheese.
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 2 medium loaves
Ingredients
- 1 scant tablespoon (or 1 ¼-ounce package) active dry yeast
- ½ cup warm water about 110 degrees
- ½ cup grated or minced onion
- 1 tbs butter
- ½ cup dry sun-dried tomato
- ¼ cup quinoa
- ¼ cup teff
- 1 cup warm milk about 110 degrees
- ½ cup vegetable oil
- ½ cup honey
- ¼ cup millet flour
- 1 teaspoon salt
- 3-4 cups unbleached flour
Instructions
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In a large bowl, stir yeast into water to soften.
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Sauté the onion with the butter over medium heat.
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Meanwhile, grind the dry sun-dried tomato, quinoa and teff in a food processor (I used my Nutribullet with the chopper blade). Should have the consistency of course flour when done.
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In a separate bowl or large measuring cup, add the milk, onions, and sun-dried tomato mix - let soak for 5 minutes, then add the honey, vegetable oil, millet flour, and salt.
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Add the mixture to the yeast. With a wooden spoon, stir vigorously for two minutes or until your arm hurts.
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Gradually add flour, ¼ cup at a time, continuing to stir by hand, until the dough is "kneadable" by hand (i.e. not too gooey or sticky that you'll have a mess if you try to knead it).
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Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
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Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
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Turn the dough out onto a lightly oiled work surface and divide in half. Shape each half into a loaf and place into well-greased loaf pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
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About 10 minutes before baking, preheat oven to 375 degrees.
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Bake for 25 minutes, or until the internal temperature of the loaf reaches 190 degrees.
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Immediately remove bread from pans and cool on a rack.