INGREDIENTS

INSTRUCTIONS

1.  Saute onions in 1 tsp olive oil until goden (10 mins).  Stir in
rosemary and pears.  Divide misture in half and set aside.
2.  Add sugar to water and stir until dissolved.  Sprinkle yeast overtop
and let sit until foamy (10 mins), then stir until smooth.
3.  In large bowl, stir 3 cups flour with salt and make well in centre.
Stir in yeast mixture, 2 cups water, and 1 tbsp olive oil.  Mix in
remaining flour, 1/2 cup at a time, until too stiff to stir.  Form a ball.
4.  Place dough on floured surface and flatten slightly.  Top with half of
pear mixture.  Knead dough, working in pear mixture, from 8-10 mins.
Sprinkle flour under dough ball.  Cover with greased wax paper and damp
cloth, and let rise until doubled, about 1 hr.
5.  Punch down dough and pat out evenly on greased baking sheet.  Press
remaining pear mixture into dough and sprinkle with pickling salt.  Drizzle
with 1 tbsp olive oil.  Loosely cover with greased wax paper and let rise
until doubled, about 30 mins.
6.  Bake at 375F for 45-50 mins until golden.  Crust should make hollow
sound when tapped.  If bottom is too pale, slide bread off pan onto centre
rack for 3-5 mins.
Created by: Chef Nancy Henley of Harvest Cooking School, Oakville
Per 2" piece:
73    calories, 1g fat (12% CFF)
9 mg calcium
Contributor:  Chatelaine, June 97 Preparation Time: 02:55
Posted to Digest eat-lf.v097.n294 by Cathleen <catht@interlog.com> on Nov
19, 1997

A Message from our Provider:

“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”