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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Onions Onions Onions by Linda and Fred Griffith. Makes 1 loaf. Ingredients:
1 1/2 tbs active dry yeast |
1/2 cup lukewarm water |
1/4 cup honey |
1 cup plus 1 tbs cornmeal |
1 cup boiling water |
1/2 cup milk, warmed |
1/4 cup vegetable oil |
4 cups unbleached flour |
1 cup rye flour |
1/2 tsp kosher salt |
1 cup medium-diced walla walla or other sweet onion |
1 tbs caraway seeds |
3 tbs minced fresh dill or 1 tbs dried |
1 tbs olive oil |
1 tbs milk |
Directions:
1. Combine yeast, lukewarm water and honey in a small bowl. Mix thoroughly and set aside until foamy, 10 to 15 minutes.
2. In a bowl of an electric mixer, combine 1 cup cornmeal and boiling water (if mixing by hand, use a wooden spoon). Allow to stand until mixture cools to lukewarm. Stir in warm milk, oil. yeast mixture, mixing well. With the motor running on low, or by hand, gradually add 2 cups unbleached flour. Add rye flour, 1 cup more unbleached flour, salt, onion, caraway and dill.
3. Coat a large bowl with olive oil; let stand in a warm place until dough is ready for rising.
4. Turn dough out onto a well-floured board and knead, gradually adding remaining 1 cup flour, until elastic and smooth, about 15 minutes.
5. Place dough in the prepared bowl, cover with plastic wrap and let rise in a warm place until doubled bulk, about 2 hours.
6. Turn out dough onto a lightly floured surface and knead for 5 minutes. Sprinkle a pizza pan or a large flat baking sheet with remaining 1 tbs cornmeal. Form dough into a large, round loaf and place on the pizza pan or baking sheet. Cover loosely with plastic and set aside in a warm place until doubled in bulk, about 1 hour.
7. Meanwhile, preheat oven to 400 degrees. Brush top of bread with milk. Bake until golden on top and bottom sounds hollow when rapped, about 50 minutes. Cool on rack.
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