Oregon Sour Cream Onion Bread |
|
 |
Prep Time: 60 Minutes Cook Time: 50 Minutes |
Ready In: 110 Minutes Servings: 10 |
|
I love this bread...takes some time, but it's worth it. Ingredients:
1/2 cup dried onion, chopped |
1/2 cup butter |
2 cups sour cream |
2 cups warm water |
5 teaspoons dry yeast |
1 tablespoon salt |
1 teaspoon sugar |
2 tablespoons basil leaves |
1 cup cornmeal |
8 -8 1/2 cups bread flour, divided |
1 large egg |
1 tablespoon water |
Directions:
1. Saute onion in butter until golden.
2. Combine sour cream, water, yeast, salt, sugar, basil, cornmeal, and 4 cups of the flour in a mixing bowl.
3. Mix with a dough hook on low speed for 3 minutes (hand kneading will take 7 to 10 minutes).
4. Gradually add 4 cups of flour.
5. Mix 5 to 7 minutes longer, adding more flour as needed until dough cleans side of bowl.
6. Cover mixing bowl and sit in warm place until doubled (about 1 hour to 1 1/2 hours).
7. Punch dough down and let rise 10 minutes.
8. Form into 2 round loaves and place on cornmeal-dusted 12X18 sheet pan.
9. Allow to rise until doubled, about 20 to 30 minutes.
10. Beat egg and water.
11. Gently brush loaves with egg wash.
12. With a very sharp knife, cut 4 vertical and 4 horizontal slashes on top of each loaf.
13. Bake in preheated 375 degree oven for 50 minutes or until well browned.
|
|