Yorkshire Dinner Bread

1 lg white sweet onion, cut into 1/4″ rings, then cut all rings in half for crescents
3 oz bermuda (purple) onions chopped fine
1 bunch scallions sliced, including 4-5″ of green
1 oz carrot, grated
1 oz celery, grated
1/4 c minced mushrooms (if using dried mushrooms, add 2 T stock to liquid to rehydrate them)
3 T butter
3 1/2 c bread flour
2 T vital wheat gluten
1 1/2 t bread salt
3 T honey
1 1/4 c low sodium, double strength (reduced) beef stock, slightly warmer than room temp [hold back about 2 T and add only if the dough is too dry near the middle of the knead cycle]
1 T worcestershire sauce + 1 T butter and a brush
1 t Kosher Flake Salt
1 1/2 T bread machine yeast (or instant yeast if making bread by hand)

  • caramelize white onions in butter and set aside to cool
  • combine flour, salt, gluten, green and red onions, carrots, celery, and mushrooms (I used Dallasandro’s Dried Kibbled Mushroom Blend from GourmetStore.com — because they hold their texture so well and has such a great variety of flavor)
  • combine reduced low-sodium beef stock with honey
  • put dry ingredients + veggies in bread machine, then add stock/honey and start basic large (dark) loaf cycle
  • near the end (about 5 min shy) of the first knead, add caramelized onions and butter (otherwise they will just dissolve into the bread)
  • After the bread has risen twice, remove it from the bread pan onto a lightly flour-dusted WARM platter and brush all over with Worcestershire/butter blend.  Return to bread machine and very lightly dust with Kosher flake salt (available from Penzey’s online) for final rise and baking.

Serving suggestions:
-This bread is a great stand-alone snack, or
-excellent for roast beef sandwiches, or
-toasted then topped with sliced tomato and cheese — open face and re-toasted under the broiler.
-toasted and topped with roast beef and gravy
-toasted and topped with a light sprinkling of grated sharp cheddar and re-toasted under the broiler.


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