I’ve perfected this easy-bake whole-grain loaf to be a light and fluffy sure-thing with organic fresh milled options. The onion version is irresistible. When summer comes and the kitchen is heating up, and garden tomato-cucumber sandwiches are all I desire, I effortlessly toss ingredients into the bread maker and turn it on. With a batch of Healthy Valley Ranch, I can pick a ripe tomato and call it dinner. With a new or secondhand bread maker, we can cut ties with the frozen loaf of “healthy” store-bought bread. This simple, cost-cutting, deliciously fresh loaf of bread is perfect when cooled and sliced for sandwiches, toasted for Better Than Bacon BLTs, or cubed into Steak House Croutons for an epic Caesar or Panzanella Salad. It can also be sliced, battered, and baked to make the most incredible oil-free, plant-based Oven Baked French Toast. The hardest part about making this quick-prep bread is waiting for the machine to do all the work and for it to fully cool for perfect sandwich slices. If you just can’t wait for your delicious loaf to cool then jump in and rip off a hot piece to dip into Spices & Herb Bread Dip or your favorite Protective Diet soup. A fresh loaf will turn a deliciously dressed chopped salad into an unforgettable 50/50 veggie and starch balanced meal. With this recipe, I can fill my freezer with ready-to-bake slices of Frozen Cheezy Garlic Bread to complete a cup of Instant Tomato Soup or Oil-Free French Onion Soup on chilly evenings.

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