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
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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 425 F 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.
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