Tuesday, December 20, 2011

Today's Dough: Onion & Walnut-Stuffed Beer Bread

This just might be the bread - a mix of rye and whole wheat white flours - that accompanies Christmas dinner (whatever that turns out to be...) since the dough can be put together days ahead of time and cool its heels in the refrigerator.  The flavor just gets better with time.  The onion-rosemary filling can also be made ahead of time - or the bread can be baked up without filling.  It makes for yummy toast or sandwich bread.

I'm going to fill the other half of the dough with a combination of unsweetened applesauce, cinnamon, maple sugar, golden raisins and toasted walnuts.  Sounds like Christmas morning breakfast.  For the (easy) recipe, please visit An Unrefined Vegan.


  1. Sounds like a really mixed collecction of flavours - more than I thought possible with bread. Must try it sometime!

    Thanks for commenting so quickly on the Baby Bunnies!

  2. Mmmm! These sounds so delicious. I bet the house smells amazing when the breads are baking!


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