| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
3 |
Servings |
INGREDIENTS
| 1 1/3 |
oz |
Cake yeast;-=OR=- |
| 2 |
|
Envelopes dry yeast |
| 4 |
fl |
Lukewarm water |
| 4 |
oz |
Bread flour |
| 1 |
lb |
Rye flour |
| 1 |
lb |
Bread flour |
| 1/2 |
oz |
Salt |
| 1 |
pt |
Lukewarm water |
| 1 |
oz |
Oil |
| 8 |
oz |
Chopped onion |
INSTRUCTIONS
SPONGE
DOUGH
FOR THE SPONGE, whisk yeast into water to disperse and stir into flour
until smooth. Cover and let rest for 30 minutes. FOR THE DOUGH, combine
flours and form a well, placing salt and sponge inside. Mix to form dough.
Knead 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl,
cover and let rise until doubled. Saute onion in oil until lightly browned.
Blot off all excess oil. Deflate dough by pressing out with your hands.
Gently knead in onions and allow to rest for 10 minutes. Divide dough into
3 pieces, place in greased casseroles, and make 3 slashes in the top of
each loaf. Cover with oiled plastic wrap and allow to rise until doubled.
Bake at 425F for 20 minutes. Makes 3 Loaves
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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