Onion-fennel Flatbread – We Love God!

This is a golden rule indeed! It does not merely forbid all petty malice and revenge, all cheating and over-reaching. It does much more. It settles a hundred difficult points, which in a world like this are continually arising between man and man. It prevents the necessity of laying down endless little rules for our conduct in specific cases. It sweeps the whole debatable ground with one mighty principle. It shows us a balance and measure, by which every one may see at once what is his duty. Is there a thing we would not like our neighbor to do to us? Then let us always remember, that this is the thing we ought not to do to him. Is there a thing we would like him to do to us? Then this is the very thing we ought to do to him. How many intricate questions would be decided at once, if this rule were honestly used!

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains		April 1995	1	Servings

INGREDIENTS

1/4	c	Plus 2 teaspoons unsalted
		butter room temperature
		1/2 stick
1 1/2	c	Finely chopped onion
1	c	Warm water, 105 F. to 115
		F.
1		Envelope quick-rising yeast
1	t	Sugar
1 1/4	t	Salt
4	t	Fennel seeds
3	c	All purpose flour, about

INSTRUCTIONS

Melt 1/4 cup butter in heavy medium skillet over medium-low heat. Add
onion and saute until very tender, about 15 minutes. Transfer to  large
bowl of electric mixer fitted with dough hook.  Add 1 cup warm water to
onion. Mix in yeast, sugar and salt. Using  morter and pestle, crush 2
teaspoons fennel seeds. Add to onion  mixture. Mix in enough flour 1/2
cup at a time to form medium-soft  dough. Kneed dough on floured
surface until smooth and elastic, about  4 minutes. Allow dough to
remain on floured work surface; cover with  towel and let stand until
beginning to rise, about 20 minutes.  Butter heavy large baking sheet.
Kneed dough briefly. Divide dough  into 4 equal pieces. Form each piece
into ball; flatten into  3/4-inch-thick round, about 5 inches in
diameter. Arrange rounds on  prepared baking sheet. Rub tops with
remaining 2 teaspoons butter.  Sprinkle remaining 2 teaspoons whole
fennel seeds evenly over rounds  and press gently to adhere. Cover with
towel. Let rise in warm  draft-free area until puffy, about 30 minutes.
Meanwhile, preheat oven to 450 F. Bake breads until golden, about 25
minutes. Serve warm.  MAKES 4.  Bon Appetit April 1995  Converted by
MC_Buster.  Per serving: 134 Calories (kcal); 2g Total Fat; (9%
calories from  fat); 4g Protein; 29g Carbohydrate; 0mg Cholesterol;
2686mg Sodium  Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2
Vegetable; 0  Fruit; 0 Fat; 1/2 Other Carbohydrates  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“Jesus feels your pain”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2726 Calories From Fat: 1257 Total Fat: 143.2g Cholesterol: 366mg Sodium: 2949.8mg Potassium: 928.7mg Carbohydrates: 317.1g Fiber: 17.4g Sugar: 15.5g Protein: 44.1g