| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Main dish, Italian, Vegetarian |
1 |
Large ring |
INGREDIENTS
| 3/4 |
ts |
Dried yeast |
| 1 |
c |
Warm water |
| 1/4 |
c |
Olive oil |
| 2 1/2 |
c |
All-purpose white flour |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
lb |
Red onions, sliced very fine |
| 4 |
tb |
Margarine |
|
|
Salt & pepper |
| 1 |
pn |
Sugar |
|
|
Olive oil |
INSTRUCTIONS
Stir the yeast into the water in a large mixing bowl & let stand until it
is creamy, about 10 minutes. With a wooden spoon, stir in the olive oil
followed by the flour & salt. Knead by hand until moist & velvety. Place
dough in a lightly oiled bowl, cover & let rise until doubled. Meanwhile,
saute the onions in margarine over the lowest possible heat until they are
soft & transparent, about 40 minutes. Season with salt & pepper & sugar.
Leave to cool. When the dough has risen, turn out onto a floured board &
shape into a long log. Transfer to a greased baking sheet & join the two
ends to make a ring of 6" tp 8" diameter. Keep the hole in the centre as
open as possible. Cover & let rise till doubled. 30 minutes before baking,
preheat oven to 400F. When the dough has risen, scoop up the onions in a
slotted spoon & pile on top of the ring. Bake for 15 minutes, then reduce
the heat to 375F, brush the exposed surface with more olive oil & bake
another 15 to 20 minutes until golden & crispy. Remove & slide onto a wire
rack to cool.
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