Herbed Green Onion Pepper Cheese Bread:
(This recipe is for a bread machine 2lb size or 12 cup + capacity loaf.) (I found this recipe in the book "Better Homes and Gardens Best Bread Machine Recipes." Page 51; Original Title Herbed Green Onion Bread.
3/4 cup Thinly sliced green onions
1/3 of a sweet videalla onion, finely diced. (Should be about 1/2-3/4 cup)
1 & 1/2 Jalapeno peppers, finely diced
1/2 Cubanelle sweet pepper, finely diced (Should be about 1/2-3/4 cup)
1/2 teaspoon chopped fresh garlic.
1 teaspoon Balsamic vinegar
2 teaspoons extra virgin olive oil
4 fresh large snipped basil leaves, crushed or shredded.
2 teaspoon fresh thyme leaves, crushed or shredded.
1/4 teaspoon fresh rosemary leaves, crushed.
1 teaspoon fresh oregano, crushed.
1/2 cup shredded Vermont Sharp Cheddar Cheese
1/4 cup grated Locatelli Pecarino Romano Cheese
4 tablespoons margarine or butter, cut up.
1 1/2 cups milk
1 Egg
4 cups bread flour
4 tablespoons sugar
1 teaspoon salt
1 1/4 teaspoons active dry yeast.
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In a small skillet, melt 1 tablespoon of butter or margarine. Add green onions, sweet onions, peppers, garlic, and fresh herbs and cook over medium high heat for about 5-6 minutes or until lightly sauteed. (Butter should be mostly absorbed. Pan getting a skoosh dry.) Add 2 teaspoons extra virgin olive oil to pan. Cook for an additional 3-4 minutes over medium heat. Pour balsamic vinegar over mixture and reduce heat to low/simmer. Stir mixture to evenly distribute vinegar. Cook on low for 2 minutes.
Add milk to bread pan. Lightly beat egg and add to pan. Add onions and pepper mixture. Add shredded cheddar and grated locatelli cheese. Add remaining butter or margarine. Add bread flour, sugar, salt and yeast to pan.
Set bread machine to basic white bread cycle (with liquid or fresh milk). Bake time should be 3 1/2 hours. When done, remove from pan immediately. Cool and enjoy!
. DH and I immediately ate a large piece each warmed with light butter on top. Very good. He's a crouton savant so we've put about a 1/3 of it aside to make croutons with. Thanks Joe!
