Onion Herb Bread...help please?

Nexis said:

I want to make this onion bread from an old recipe of my Grandma's that she
gave to my mom. I was wondering if it would be ok to sub dried minced onion,
and if I'd need to make any adjustments to the recipe because of any loss of
moisture? I wouldn't think so because it's only 1/4 cup, but I am not very
experienced with different breads yet. Also, the recipe doesn't specify what
type of flour...is it ok to use AP? Or do I need to go get some bread flour?

Here's the recipe:
1 pkg (1/4 oz) active dry yeast
1/2 c water
1/2 c warm (110-115*f) milk
1 tbsp butter
1 tbsp sugar
1 tsp dried rosemary, crushed
1 tsp each salt, dill, and garlic powder
2 1/4 c flour
1/4 c finely minced onion

This has a hydration of 0.44, so my guess it was written
for AP. If you use bread flour it would come out a bit
dry for onion bread, in which case you'd want to add a
little more water.

As far as the onion, I would moisten them in warm
water first. You can use the water in the recipe
to capture a little more flavor.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg said:

This has a hydration of 0.44, so my guess it was written
for AP. If you use bread flour it would come out a bit
dry for onion bread, in which case you'd want to add a
little more water.

Check that, I had a senior moment here. If
you use AP it will actually be pretty wet. You
would have to cut the water a bit or up the
AP flour. Or use bread flour.

Sorry bout that. Long day.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

Here's the recipe:
1 pkg (1/4 oz) active dry yeast
1/2 c water
1/2 c warm (110-115*f) milk
1 tbsp butter
1 tbsp sugar
1 tsp dried rosemary, crushed
1 tsp each salt, dill, and garlic powder
2 1/4 c flour
1/4 c finely minced onion

This has a hydration of 0.44, so my guess it was written
for AP.

Question from a non-baker. What is the hydration?

Edwin Pawlowski said:

"Reg" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

Here's the recipe:
1 pkg (1/4 oz) active dry yeast
1/2 c water
1/2 c warm (110-115*f) milk
1 tbsp butter
1 tbsp sugar
1 tsp dried rosemary, crushed
1 tsp each salt, dill, and garlic powder
2 1/4 c flour
1/4 c finely minced onion

This has a hydration of 0.44, so my guess it was written
for AP.

Question from a non-baker. What is the hydration?

It's the amount of total liquid as a percentage of
total flour, by weight. Not that the above is a proper
example. It's from the wrong table.

--
Reg email: RegForte (at) (that free MS email service) (dot) com