ISO: Caramelized Onion Bread

[Guest guest]

At 10:32 PM 5/8/99 -0400, you wrote:

>RST G <synapse7

>

>Like an idiot, I started typing in the directions for cooking the

>Caramelized Onion Bread from the 10/98 issue of Veg Times and stopped

>right after I typed in the ingredients. Now I can't find the issue and I

>would love to finish editing that cookbook. Anyone have the recipe,

>Kathleen? HHHEEEELLLLPPPPPP!!!!

>

>RisaG

* Exported from MasterCook *

 

Caramelized Onion Bread

 

Recipe By : Vegetarian Times, October, 1998, page 62

Serving Size : 20 Preparation Time :0:00

Categories : Breads Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

***SPONGE***

1 cup lukewarm water

1/2 teaspoon active dry yeast

1 cup bread flour

***BREAD***

2 tablespoons olive oil

2 tablespoons firmly packed brown sugar

2 sweet onions

sliced into 1/4-inch rings

1 cup lukewarm water

2 teaspoons active dry yeast

2 1/4 cups bread flour

1/2 cup whole wheat flour

2 1/4 teaspoons salt

1/2 teaspoon freshly ground black pepper

 

2 LOAVES (20 SLICES) DAIRY-FREE

 

The best type of onions for caramelizing are the sweet varieties, such as

Vidalia, Maui and Walla Walla. If none of these are available, use yellow

onions. This bread requires advance planning and preparation. Letting the

yeast mixture or " sponge " , sit overnight enhances the bread's wheat flavor.

 

SPONGE: Place 1 cup water in mixing bowl. Sprinkle yeast over water and

stir in. Let sir for 2 minutes. Mix in 1 cup bread flour. Cover bowl

with plastic wrap and let sir overnight or for 14 to 16 hours.

 

Heat oil and sugar in heavy-bottomed saucepan over medium heat for 1

minute. Add onions and saute, stirring occasionally until browned and

caramelized, about 12 minutes. Remove from heat; set aside.

 

Place water in bowl of electric mixer or in mixing bowl. Sprinkle yeast

over water and stir in. Let sit for 2 minutes. Add sponge, both flours,

salt and pepper. Mix with dough hook until ingredients are combined, about

2 minutes. Or beat vigorously with a wooden spoon for 8 to 10 minutes.

Let dough rest for 15 minutes. Add caramelized onions and resume mixing,

until dough is silky and elastic and pulls away from sides of bowl. Dough

should be very wet and sticky but still elastic.

 

Transfer dough to lightly oiled bowl and cover with plastic wrap. Let rise

in a warm place until doubled in size, about 1 1/2 hours. Turn over a

baking sheet and sprinkle with cornmeal or flour. Place dough on a

well-floured work surface, handling it gently to preserve as much volume as

possible; cut into 2 equal pieces.

 

Gently pull and stretch each piece of dough into a flat round, about 1 1/4

inches thick. Transfer to prepared baking sheet. Cover with plastic wrap

and let rise in a warm place for 45 minutes to an hour.

 

Preheat oven to 450 F. Using a spray bottle, spritz oven walls with water.

Work quickly so oven does nor lose heat. Bake until bread browns, about

16 to 18 minutes. Transfer flatbreads to a rack to cool.

 

PER SLICE: 113 CAL.; 3G PROT.; 2G TOTAL FAT (0G SAT. FAT); 21G CARB.; 0

CHOL.; 263MG SOD.; 1G FIBER.

 

Reprinted with permission from Flavored Breads by Mark Miller and Andrew

MacLauchlan. Copyright 1996. Ten Speed Press, P.O. Box 7123 Berkeley, CA

94707.

 

Converted by MC_Buster.

 

 

 

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Nutr. Assoc. : 0 1582 0 0 0 0 0 0 0 1582 0 0 0 0 0

 

 

schuller