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BREAD - Rosemary Onion Bread
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Yield: a tender crust, lightly brush warm loaf with butter
Preparation time:
Total time:
Source:
From Challenge Butter Ingredients | |
¼ cup (½ stick) | Challenge Unsalted Butter |
2 cups | onion, finely chopped |
1 envelope | active dry yeast |
2 teaspoons | sugar |
1 cup | warm water,, (110-115°F) |
4 cups | all-purpose flour |
1½ teaspoons | salt |
1 Tablespoon | fresh rosemary leaves, chopped |
Directions
Step 1
Melt butter in sauté pan over medium-low heat; add onions and cook, stirring occasionally, until onions are soft and golden colored (about 20 minutes). Let cool.
Step 2
In a large mixing bowl, combine yeast, sugar, ½ cup of flour and warm water; let mixture stand until foamy (about 20-25 minutes).
Step 3
To the yeast mixture, add half of the remaining flour along with rosemary and salt; mix well with a heavy-duty mixer or wooden spoon.
Step 4
Gradually add the rest of the flour and the onion/butter mixture to form stiff, slightly sticky dough.
Step 5
Knead with a dough hook of an electric mixer for 10 minutes or transfer to a lightly floured surface and knead by hand until smooth and satiny, about 15 minutes.
Step 6
Shape dough into a slightly flattened ball and place on a buttered baking sheet. Cover and let rise in a warm place until doubled (45-60 minutes).
Step 7
Bake 400°F for 30 minutes or until browned.
Step 8
For a tender crust, lightly brush warm loaf with butter.
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