So here is my monthly Secret Recipe Club culinary lifeline - an easy bread recipe that incorporates my favorite ingredient ever, caramelized onions. I probably could eat caramelized onions plain for the rest of my life, but I would break more bones since there is not enough vitamin D in that meal. Oh well, I'll stick to burgers and sandwiches and everything else I can squeeze it into. Like this bread. Oh my god, this bread.
This month's recipe comes from Amy at Amy's Cooking Adventures. She is a stay at home mother who started learning how to cook when her kids started eating with her. In addition to her ridiculous skills with sweets she has impressive array of breads inspired by her grandmother, the baker of her family. As I have no yeast bread recipes on here and want to start exploring different types of flour, I decided to tried out her Caramelized Onion Bread.
I switched out the canola oil for bacon fat because I can't leave well enough alone. A little thyme added to the onions made it a little reminiscent of the flavors I love in french onion soup. To echo the richness of that soup, I replaced some of the water with half and half. Because standing for a long time isn't the best thing for me, I used my stand mixer to knead for me for about 8 minutes on medium low, finishing the job on the counter.
This is the perfect twist on the whole wheat sandwich bread, a little sweet from the onions that would complement a strong cheese like brie or cheddar. Amy originally paired the bread with tomato soup, so I think I need to make a grilled cheese for dinner...
Here are the rest of the reveals for group B:
