onion bread

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onions are sauteed but not caramelized

 

 

 

* Exported from MasterCook *

 

Onion Bread

 

Recipe By :Bridget Jones

Serving Size : 8 Preparation Time :0:00

Categories : Bakery

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons fennel seed

2 teaspoons cumin seed

2 teaspoons very finely chopped fresh rosemary

4 cups bread flour

1 package rapid rise yeast

1 teaspoon salt

1/4 cup extra-virgin olive oil

4 large onions -- finely chopped

1 cup hot water

 

Roast the fennel and cumin seeds in a saucepan for a few minutes until they

begin to smell aromatic. Tip them into a large bowl. Add the rosemary, flour,

yeast, and salt and mix well. Make a well in the middle of this mixture.

 

Heat the oil in the pan and add the onions. Cook for 10 minutes, until soft but

not browned. Add the onions and all the oil from the pan to the well in the

flour mixture. Pour in the water, then gradually stir in the onions and liquid

to make a soft dough.

 

Turn the dough out on to a floured work surface and knead it for 10 minutes

until smooth and elastic. Turn it into a greased 8-inch round deep cake pan.

Cover loosely with lightly oiled plastic wrap, and set aside in a warm place

until the dough has risen to the top of the pan and is just rounded about the

rim.

 

Preheat the oven to 4250F Bake for 35-40 minutes, until well browned and crisp

on top. Turn out and tap the base to check if it is cooked-if it is, it will

sound hollow. Let cool on a wire rack.

 

See http://www.bridgetaboutfood.co.uk/cv.html for a list of publications by

Bridget Jones (a food writer who lives in the UK).

 

Description:

" Yeast bread with fennel and cumin seed, rosemary, sauteed onions "

Source:

" Farmers' Market Guide to Vegetables "

Copyright:

" 2001 ISBN 1570716196 "

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Per Serving (excluding unknown items): 332 Calories; 8g Fat (22.3% calories from

fat); 9g Protein; 55g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 272mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat.

 

NOTES : Once cut, this loaf will not last long. Eat it in chunks with soups,

cheese, or salads. Makes an 8-inch round loaf.

 

Nutr. Assoc. : 0 0 3399 0 5732 0 0 0 0

 

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