| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cajun | Breads, Tried | 12 | Servings | |
INGREDIENTS
| 1 | tb | Sugar |
| 1 | tb | Active dry yeast |
| 1 1/2 | c | Water |
| 4 1/2 | c | All-purpose flour |
| 2 | ts | Kosher salt |
| 2 | tb | Olive oil |
| 1/2 | c | Onions; diced small |
| 1 | tb | Sugar |
| 1 | tb | Cajun spice |
INSTRUCTIONS
Combine the sugar, yeast, and water in a small bowl. Stir to dissolve the yeast. Stir in the flour, a little at a time. Mix in the salt then knead on a lightly floured surface until smooth. Let the dough rise in a warm area until doubled in size. While the dough is rising, heat a medium saute pan over medium heat. When the pan is hot, add a small amount of oil, let it get hot. Add the onions and cook for a few minutes, stirring occasionally. When the onions have started to 'sweat', add about 1 tablespoon sugar and continue to cook, scraping the bottom of the pan as needed. Cook until the onions are nice and brown. Drain and set aside. Oil a jelly roll pan, punch down the dough, and spread in the pan evenly. Brush the top of the dough with olive oil and allow to rise until doubled in size. Sprinkle some Kosher salt and the cajun seasoning on top of the dough. Bake at 400 degrees F. for about 10 minutes. Remove from oven and sprinkle onions on top. Bake another 10 minutes or until golden brown. Betsy's Notes: I would use less sugar for the onions next (maybe half) and I omitted the salt sprinkled on the top. Per serving: 205 Calories; 3g Fat (12% calories from fat); 5g Protein; 39g Carbohydrate; 0mg Cholesterol; 394mg Sodium Recipe by: Disney Institute Posted to EAT-LF Digest by Betsy Burtis <[email protected]> on Mar 9, 98
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