| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads, Fatfree | 1 | Servings | ||
INGREDIENTS
| 1/3 | c | Warm water; (100F) |
| 1/3 | c | Flour |
| 1/2 | ts | Yeast; granulated |
| pn | Sugar | |
| 1 | Whole onion |
INSTRUCTIONS
Get a good, fresh onion (I have used white, yellow, red, and those cute little pearl onions). Peel it & cut it into a manageable-sized piece. In a jar, mix about 1/3 c. warm water (about 100 deg.), 1/3 c. flour, 1/2 tsp. granulated yeast (to get it going), a *pinch* of sugar (just a bit--you want to let all that sugar in the onion do the majority of the work!). Mix this all this stuff up til it's good & smooth. Take a piece of cheese cloth, wet it with lukewarm water and wrap the onion piece in it; tie with a string & put it in the flour mixture. Just take care of this like any starter (stirring every day, etc.). At the end of 1-2 weeks (depending on how it's coming along), discard the onion. This makes great sourdough onion dill bread! From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : (Debra Widera)
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