Wild Rice and Onion Bread

I made this bread as sandwich bread to go with stuff like chicken salad. I was intrigued that Peter said this was the 2nd most popular bread at his bakery.

The recipe is easy. It took less than 1 hour to complete, start to finish, including cooking the rice. I substituted brown rice because that is all I had.

The bread is delicious. It has a nice crust and the interior is moist and spongy. I love the hint of onion in the bread. It goes very well with fillings that compliment the onions.

This is a soft bread that reminds me of the soft cheese bread, except in lacks the golden color. The wild rice adds little dark flecks and the onions gave a great flavor. We liked this bread toasted lightly for sandwiches.

I replaced 3 cups of flour with whole wheat flour. I also added 2 T vital gluten. I increased the milk by 1/4 cup.

Since this bread follows the same basic directions and formula as the other loaves in this book, it was quite simple. Another fool-proof recipe from a great book.