Whole Wheat Pecan-Onion Bread recipe

I have been trying out new bread recipes.  In the last couple of weeks I have made Cinnamon Bread (not enough flavor) and Garlic-Herb Bread (good) and Whole Wheat Pecan-Onion Bread (DELICIOUS!, pictured below.  It tasted fantastic as a tuna sandwich!

Whole Wheat Pecan-Onion Bread


This is from the book "Master Bread Making Using Whole Wheat" by Diana Ballard.
( a 2 lb. loaf made in a bread machine)

1  1/4 cups scalded warm milk
1/4 cup softened butter
1 Tbsp. sugar
1 1/2 tsp. salt
1/2 cup chopped onion
3 cups wheat flour
3 Tbsp. gluten flour
2 tsp. instant yeast
3/4 cup chopped pecans

Measure ingredient into the bread maker in the order listed, except the pecans.  Set the machine on the raisin bread cycle.  When the bread maker beeps, add the pecans.




Whole Wheat Pecan-Onion Bread, changed by Amy

I changed the recipe a little, to use more food storage ingredients.

I showed the changes I made in bold.

(This is a 2 lb. loaf made in a bread machine)

1  1/4 cups hot water  

4 Tbsp. powdered milk

1/4 cup softened butter 

1 Tbsp. sugar

1 1/2 tsp. salt

1/2 cup reconstituted dehydrated chopped onion

3 cups wheat flour (I used white wheat flour)

3 Tbsp. gluten flour

2 tsp. instant yeast

3/4 cup chopped pecans

Measure ingredient into the bread maker in the order listed, except the pecans.  I didn't have a raisin bread setting on my machine, so I set the machine on the basic setting, and added the pecans after the first rise, at the start of the second knead.