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This recipe is a perfect introduction to working with yeast. It goes together in a snapno kneading necessaryand yields a flavorful, golden brown loaf with a pretty yellow interior. Its slightly chewy texture works well for sandwiches and toast.
1/2 cup (2 1/2 ounces) finely minced onion OR 1/4 cup (3/4 ounce) dried minced onion
3 to 4 large cloves garlic, minced OR 1 tablespoon jarred minced garlic
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour OR King Arthur Whole Wheat Flour
1 tablespoon pizza dough flavor (optional, but very good)
2 1/2 teaspoons instant yeast
1 1/2 teaspoons salt
1/4 cup (3/8 ounce) sun-dried tomato flakes
2 cups (8 ounces) Provolone or Swiss cheese, shredded or diced*
2 large eggs
1 1/4 cups (10 ounces) milk
*The shredded cheese will disappear into the crumb, while the diced cheese will create little pockets of melted cheese. We used half shredded, half diced
If using raw onion and garlic, saute them until they're golden brown, then set them aside to cool. You can skip this step if using the dried onions and jarred garlic. Lightly grease a 2-quart round casserole dish or batter bread pan.
In a large bowl, whisk together the flour, pizza dough flavor, yeast, and salt. Stir in the onions, garlic, tomato flakes and cheese. In a separate bowl, whisk together the eggs and milk. Add the liquid to the flour mixture and beat well for 2 to 3 minutes (the batter will be thick).
Scoop the batter into the prepared pan. Cover the pan and allow the dough to rise for about 1 1/2 to 2 hoursuntil nearly to the top of the pan.
Bake the bread in a preheated 400°F oven for 40 to 50 minutes, until golden brown and an instant-read thermometer inserted in the center reads at least 190°F. This loaf browns quicklycheck it after the first 20 minutes; tent it with foil as soon as it begins to brown.
Yield: 1 round loaf, 16 slices.