Pecan & Red Onion Bread

I am such a scatterbrain. I promised to post this recipe quite a while back, and I'm not sure even to whom I promised it to, 'though I think it was Janice of Meatless Mamma.

This bread is a delicious dunker for homemade soup and salad for a simple supper. My youngest son likes it toasted for breakfast. Me? I'll eat it either way!

The directions are for dumping in the ingredients in the listed order for my bread machine... sorry! But I think it's a pretty adaptable recipe whether or not you use a bread machine... along the same lines as making white bread from scratch. And don't be afraid to play around with it a bit, such as adding a cup of Whole Wheat Flour instead of all Unbleached White Flour, or honey instead of sugar. I hope you like it!

Pecan and Red Onion Bread

1 Tablespoon dry Yeast

3 cups Flour

1 1/2 teaspoons Sugar

1 1/2 teaspoons Salt

1 cup plus 1 Tablespoon warm Milk

1/4 cup Butter

1/2 cup chopped Red Onion

1 or 2 cloves minced Garlic

3/4 cup chopped Pecans

1/4 cup grated Parmesan Cheese

1/4 cup grated Cheddar Cheese

Add all ingredients in the order listed to your Bread Machine, adding a little extra flour as needed to make a dough that holds together in a soft ball. I like to put mine on the manuel setting, and when it's cycle has completed, I place the dough in a greased Bread Pan, let it rise for about 45 minutes, then bake in a preheated 350 degree oven for about 35-40 minutes.