Caramelized Onion Garlic And Sesame Bread |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 16 |
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I like to call this last date bread - you get onions and garlic together in this baby, and boy, does it pack a wallop! It stinks up the house something wonderful at any rate, so even if you do wind up dining alone, the aroma will caress you all night long! Read more ! I reccommend red onion for both the sweet flavour and the colour contrast it gives to the bread, but if you have a Vidalia, use her!! Adapted from Baking Bites ( tiny.cc/PCJtp), where Nic writes: The bread is great with butter and is equally good with jam, which contrasts its oniony flavour Ingredients:
1 1/2 cups thinly sliced red onion |
1 tbsp olive oil |
1 tsp toasted sesame oil (optional but highly reccommended!) |
1 package active dry yeast (about 1 1/4 tsp) |
1 tbsp sugar |
1 cup warm water |
2 cups flour, divided |
1 tsp gluten flour |
1 cup whole wheat flour |
3 tbsp garlic granules |
1/2 tsp freshly ground pepper |
1 tsp salt |
Directions:
1. In a medium sauce pan, cook onions and oil over medium-high heat until onions are translucent.
2. Reduce the heat to medium and cook until onions are light golden, about 15-20 minutes. Stir in the sesame oil and cook 1-2 minutes further.
3. Remove from heat, cool to room temperature.
4. In a large mixing bowl (or the bowl of a stand mixer), combine yeast, sugar and 1/4 cup water. Let stand until foamy, about 5-10 minutes.
5. Add remaining water, mixing well.
6. In another bowl, mix together 1 cup flour, gluten, whole wheat flour, garlic, pepper and salt.
7. Add this mixture to the wet mix in the bowl and beat well to blend.
8. Stir in onions.
9. Add remaining flour gradually until dough comes together into an elastic ball (you may need more or less).
10. Knead until smooth and elastic, about 5-7 minutes.
11. Place dough in a greased bowl, and let rise 1 hour.
12. Preheat oven to 350F. Lightly grease a 9x5 loaf pan.
13. Gently deflate risen dough, shape into a loaf and place in the loaf pan.
14. Cover with greased Cling Wrap and let rise about 45 minutes.
15. Bake on the bottom shelf of the oven for 30 - 40 minutes, until dark gold.
16. Cool on a wire rack before slicing.
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