| 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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