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
- 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
In a large bowl, stir yeast into water to soften.
Sauté the onion with the butter over medium heat.
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.
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.
Add the mixture to the yeast. With a wooden spoon, stir vigorously for two minutes or until your arm hurts.
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).
Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
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.
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.
About 10 minutes before baking, preheat oven to 375 degrees.
Bake for 25 minutes, or until the internal temperature of the loaf reaches 190 degrees.
Immediately remove bread from pans and cool on a rack.