Last year, Zorra brought us World Bread Day, an amazing collection of bread recipes from all around the world. Inspired by all the passionate bakers, she has started a new event: breadbakingday! (Speaking of which, I’m lucky enough to be hosting next month – check back on the 6th for the unveiling of the new theme). The roundup for this round should be posted in a few days, and I will link to it at that time.
For the first event, the chosen theme is bread with herbs. Love it! Lots of room for interpretation there, but in the end I chose a recipe that featured cilantro, one of my favorites.
Because of issues with arthritis and carpal tunnel in my hands, I have a tough time kneading yeast breads, so I used a breadmaker, along with a recipe from a Better Homes and Gardens book, The Complete Guide to Bread Machine Baking. The flavor is excellent, although the cilantro didn’t stand out as much as I would have liked. It paired quite well with some butter and the arroz con pollo I made last night. It would also go nicely with a southwestern soup or stew.
instructions are for a 1 1/2 lb. loaf (16 slices)
1/3 c. chopped onion
1 tbsp. cooking oil
1/2 c. milk
1/3 c. water
1/3 c. refried beans
1/4 c. shredded cheddar cheese
2 tbsp. snipped fresh cilantro
3 c. bread flour
1 tbsp. sugar
2 tsp. chili powder
1/2 tsp. salt
1 tsp. active dry yeast or bread machine yeast
Select the loaf size. In a small saucepan cook the onion in hot oil for 3 to 4 minutes or until tender. Cool slightly.
Add the onion mixture and the remaining ingredients to the machine according to the manufacturer’s directions. Select the basic white bread cycle.