Fill your kitchen with the mouth-wateringaroma of fresh baked bread. Rosemary and saut ed onionslend their savory flavors to this versatile bread that’s goodfor breakfast, lunch or dinner.
Recipe: Rosemary Onion Bread
1 (1/4-ounce) package active dry yeastor 2 1/2 teaspoons 1 cup warm water 1 tablespoon olive oil 1 medium onion, peeled and chopped 1 tablespoon chopped fresh rosemary 1 teaspoon salt 1/2 teaspoon granulated sugar 1 cup whole-wheat flour Approximately 1 1/2 cups all-purpose flour (more if needed)
In a large mixing bowl, sprinkle yeastover warm water (105°F to 115°F / 40°C to 45°C);let stand for 5 minutes or until mixture becomes foamy.
Meanwhile, heat oil in a small skilletover medium-high heat. Add onion and saut until softenedand edges start to turn golden brown, about 5 minutes.
Stir rosemary, salt and sugar into yeastmixture. Add onions and whole wheat flour and mix. Add enoughall-purpose flour to form a soft dough. Turn out onto a flouredsurface and knead for 5 minutes. Place in a clean, oiled bowland cover with a clean towel. Let rise in a warm place for 1hour, or until doubled in size.
Preheat oven to 400°F (205°C).
Punch dough down. Roll up and place ina 9 x 5 x 3-inch loaf pan.
Bake for 35 to 40 minutes or until a hollowsound is heard when tapped. For a thinner, crunchier loaf, shapeinto desired shape and bake on a baking sheet.
Makes 1 loaf.
BAKING FABULOUS ROSEMARY ONION BREAD (part_2)If the Rosemary Onion Bread recipe was useful and interesting, you can share it with your friends or leave a comment.