Braided Onion-Caraway Bread

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Braided Onion-Caraway Bread

 

Recipe By :Bon Appetit - Feb. 1982 / pg. 48

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups buttermilk

1/4 cup unsulphured molasses

4 teaspoons dry yeast

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1 1/2 cups bread flour (up to 2 cups) -- (7 to 10-oz.)

1 cup whole wheat flour (4 oz.)

1/2 cup pumpernickel flour (2oz.) or rye flakes

1/2 cup yellow cornmeal (2 1/2 oz.)

1 tablespoon whole caraway seed

2 teaspoons salt

1/4 teaspoon ground cardamom

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2 tablespoons unsalted butter

2 large onions -- chopped

pinch salt

pinch sugar

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1 egg white with 1 tsp. cold water

 

Grease large mixing bowl. Combine buttermilk and molasses in small sauce-

pan and warm over low heat to about 95F. Remove from heat. Stir in yeast.

Let stand until foamy and proofed, about 10 to 15 minutes.

 

Combine 1 cup bread flour with whole wheat flour, pumpernickel flour or

rye flakes, cornmeal, caraway, salt, cardamom and yeast mixture in food

processor. Mix until sticky dough forms. Continue mixing, adding small

amounts of remaining bread flour, until dough is fairly stiff but still

slightly

moist. Mix 1 minute more. Turn dough out onto work surface and knead

about 5 minutes, or until dough develops some elasticity. (If mixing dough

by hand, knead 15 minutes.)

 

Transfer dough to greased bowl, turning to coat entire surface. Cover

bowl with plastic wrap and let rise at room temperature for about 4 to 5

hours. (Dough can be prepared ahead to this point and refrigerated over-

night. Adjust time for second rising for chilled dough; it may take as long

as 5 1/2 hours.)

 

Punch dough down, cover and let rise until doubled in bulk, about 4 hours.

 

Meanwhile, melt butter in large skillet over medium heat. Add onion and

saute until golden. Sprinkle with salt and sugar and cook, stirring

frequently,

another 10 minutes. Cool.

 

Generously grease baking sheet. Punch dough down. Turn out onto work

surface and roll into 12 x 21-inch rectangle. Cut into three 4 x 21-inch

strips.

Spread onion mixture over each strip, leaving 1/2-inch border on all sides.

Moisten border with water; then roll each strip lengthwise, jelly-roll

fashion.

Pinch end and seam together to seal. Braid strips. Transfer loaf to prepared

baking sheet. Cover with towel and let rise until doubled in volume, about

2 1/2 hours.

 

Position rack in center of oven and preheat to 375F. Bake loaf 30 minutes.

Reduce oven temperature to 325F. Brush loaf with egg white and continue

baking until bottom of bread sounds hollow when tapped, about 30 to 35

minutes. Remove from pan and let cool on rack. Rewarm before serving.

(Cooled loaf can be wrapped tightly and refrigerated for several days or

frozen.)

 

Source:

" Chapter: Hearty Soups & Breads by: Lynne Kasper "

S(MC Formatted by):

" muktuk99504 "

Copyright:

" 1981 Bon Appeit Publishing Corp. "

Yield:

" 1 loaf "

 

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Per Serving (excluding unknown items): 484 Calories; 27g Fat (48.9% calories

from fat); 21g Protein; 43g Carbohydrate; 9g Dietary Fiber; 75mg

Cholesterol; 4667mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3

1/2 Vegetable; 1 1/2 Non-Fat Milk; 5 Fat.

 

NOTES : Because of the high proportion of whole grains in this dough,

it rises very slowly. The dough can be mixed and left in a cool

spot (60F) for eight to ten hours with no problem. It can also

be refrigerated overnight before the second rising. Allow longer

rising time for chilled dough. If using small-capacity processor,

mix in two batches.

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