caramelized onion braid

[Guest guest]

to try - use machine for first rise then shape and bake in oven. looks good.

 

 

* Exported from MasterCook *

 

Caramelized Onion Braid

 

Recipe By :Anita Blomquist, Bay Shore, NY

Serving Size : 16 Preparation Time :0:00

Categories : Machine Rise Shaped Loaf

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

*The filling:

1 large onion -- peeled and thinly sliced

4 tablespoons unsalted butter

*The dough:

1 tablespoon honey

3/4 cup water -- at room temperature

1 extra large egg

3 tablespoons caramelized onion cooking liquid

1 1/2 teaspoons salt

3 cups unbleached all-purpose flour

2 teaspoons active dry yeast

1/4 cup poppy seeds

*The wash:

1 egg -- beaten

1 tablespoon water

 

In a skillet, saute onion in butter over low heat, stirring occasionally,

until slices are golden brown, about 20 minutes. Don't try to rush them or they

will burn.

 

Pour the contents of the skillet into a strainer over a bowl. Using the

back of a spoon gently press the onions to release the juice. Measure out 3

tablespoons of this liquid and reserve. Also reserve caramelized onions.

 

Place in bread machine, in the order listed, the honey, water, egg,

reserved onion liquid, salt, flour and yeast. (Tip: Make sure that flour covers

liquid ingredients and sprinkle yeast on top.) Program machine for " dough " or

" manual " cycle and press start. Five minutes before the end of the final knead

cycle or when your machine beeps to signal that it is time to add " fruit or

nuts, " if your machine has that feature, add reserved caramelized onions and

poppy seeds.

 

At the end of the dough cycle, take the dough out of the machine (it will

be sticky, but don't worry) and place it in a large, lightly oiled bowl. Cover

bowl tightly with plastic wrap and place it in the refrigerator for at least 2

hours or as long as overnight. (This slow rise is ideal for this bread.)

 

Lightly grease a baking sheet. Take the cold dough out of the refrigerator

and turn out onto a lightly floured surface. Pat dough into a fat log, then cut

log into 3 equal pieces. With the palms of your hands, form each piece into a

16- to 17-inch log. Place on greased baking sheet. Pinch the 3 ends of dough

together, then make a fairly tight braid, then pinch the other ends together.

 

Beat together egg and water for glaze and generously brush braid with

glaze. Reserve any leftover glaze. Let braid rise, uncovered, for about an hour

or until almost doubled in size.

 

Just before baking, repaint the braid with the rest of the reserved glaze

and place in the lower third but not the bottom position of a preheated

350-degree oven. Bake for 50 to 60 minutes or until deep golden brown. Check

doneness by inserting a sharp knife in between the braids to make sure the bread

is cooked throughout, or use an instant-read thermometer; the bread is baked

when it registers 190 to 200 degrees. Cool on rack.

 

 

Source:

" Originated in Bread Machine Baking: Perfect Every Time by Lora Brody

(William Morrow, 1996) "

S(Collection):

" Sylvia Carter, Newsday (NY) 18 aug 99 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 130 Calories (kcal); 5g Total Fat; (30% calories from fat); 4g

Protein; 19g Carbohydrate; 35mg Cholesterol; 210mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : (Makes 1 loaf). Tested with a Zojirushi and King Arthur flour. This

recipes illustrate's Anita's favored method of using a machine. Let the machine

knead and give the bread its first rise, then shape by hand, let rise again and

bake in the oven. Nothing else gives as crisp a crust. Other tips: 1) Open the

lid after 10 minutes to see if the dough looks right. " If it is banging around

in the machine, you probably made the dough too dry, " Blomquist says. 2) Use

bottled or filtered water; chlorine isn't friendly to yeast dough. 3) When

adding raisins or nuts to the dough, dust them with a tiny bit of flour. 4)

Store yeast in freezer

 

Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543 0 0 0 0 0 0 0

 

 

 

-~-^-~-^-~-^-~-^-~-^-~-^-~-^-~-^-~-^-~-

Visit Your MasterCook Resource Network

at http://home.earthlink.net/~kitpath/

New Recipes ~ Weekly Food Links ~ More