1. Onion Bread, 2. Lemon Ginger Bread

The tables have been turned on my husband as I headed back into the corporate jungle last week. This week he's at home making dinner for me (putting that expensive education to good use)! My alpha cook is enjoying the kitchen all to himself these days, and I am reaping the benefits. The other day I came home from work and was treated to an amazing tomato sandwich made with fresh homemade onion bread. It was followed up with a dessert of sweet lemon ginger bread drizzled with honey. What a nice welcome home after a long day! You can also see the 6" Wusthof chef's knife that Shankar bought me, it is the queen of knives ladies. Perfect for small hands, and lightweight. Once you use that, you cannot use another knife. Seriously. You can find the bread recipe in a previous post of mine. Below are the flavorings that Shankar added to them. I've also posted the bread recipe below.

Onion Bread
1 small onion minced, 2 green onions chopped, a handful of chopped basil, 1 minced green chili, 1 tsp dried oregano

The sandwich was made with tomatoes, red onion, basil, and havarti cheese and toasted on the grill.

Lemon Ginger Bread
1 tbsp of lemon zest, 1 tbsp crushed whole black peppercorns, 2 tbsp grated ginger

The dessert bread was toasted on the grill in butter, and then drizzled with honey.


Verdict: There is nothing like a hot snack as soon as someone comes home from hard day's work, not to mention the welcoming smell of freshly baked bread.
That bread looked so good that I couldn't wait to take the picture before I tasted it, so you can see one bite in the corner!

Here is the bread recipe again, from The King Arthur Flour Baker's Companion. Thanks to my brother in law for sharing it with us. I believe he got it off of a flour package originally.

Bread
1 cup water, 2 tbsp butter, 1 large egg, 3 1/4 cups all purpose flour, 1/8 cup sugar, 1 tsp salt, 1 tbsp instant yeast

1. Activate the yeast in the water.
2. Combine all the ingredients and mix and knead them together until you've made a soft, smooth dough.
3. Place the dough in a lightly greased bowl, cover it, and let it rise until doubled (about 1 hour).
4. Divide the dough into 8 pieces and shape each piece into a flattened ball. Place the buns on the baking sheet, cover, and let rise for 30–40 minutes, until they're quite puffy.
5. Preheat the oven to 375°F. Bake the buns for 12–15 minutes until they're golden brown. We used a loaf pan from Williams Sonoma.
6. Remove them from the oven and cool them on a rack.