Pecan & Red Onion Bread

This savory bread pairs the crunch of chopped pecans with the mild sweetness of fresh red onion baked right into the dough. The bread machine handles the kneading, or you can use the manual cycle and finish the loaves in the oven for a better crust.

Bread flour gives this loaf more structure than all-purpose, which it needs to support the weight of the nuts and onion without collapsing. Butter and warm milk make the crumb soft and rich. The red onion mellows as it bakes, losing its sharp bite and turning almost sweet inside the bread.

The oven method gives you two smaller loaves with a crispier crust than the bread machine produces. Let them rise until doubled, roughly 45 minutes to an hour, then bake until golden.

Kitchen Tips

• Chop the red onion fine so it distributes evenly. Large pieces create wet pockets in the bread.
• Use room-temperature ingredients so the yeast activates properly. Cold milk or butter will slow the rise.
• If using the bread machine start-to-finish, add the pecans and onion at the mix-in beep so they don’t get pulverized during kneading.
• Tap the bottom of the loaf when you think it’s done. A hollow sound means it’s ready.

Variations

• Swap pecans for walnuts or a mix of both for a different nutty flavor.
• Add fresh rosemary or thyme to the dough for an herbed version.
• Fold in crumbled blue cheese with the nuts and onion for a bold, savory loaf.