Tuesday, March 24, 2009

Yogurt Bread with Caramelized Onion

This is a delicious bread easy to make but does takes some time. I've already made this twice and it's outstanding each time. You'll need to get a starter going the day before and some time the next day of course for your final preparation.
It's a wonderful dough to work with and if the smell of the bread dough itself isn't enough - the smell of the onions caramelizing for the inside and top is wonderful.
As you can see it make two good size bread, great for dazzling your family and friends at dinner.
I found the recipe here: Yoghurt Bread with Caramelized Onion on a wonderful blog called the Food Lover's Journey.


Yogurt Bread with Caramelized Onion

First Day
Starter:

In a large bowl and the day before, combine all ingredients mixing well then set aside to ferment 24 hours.

1 Cup whole meal flour ( I used King Arthur Bread Flour)
1 Cup plain yogurt (I used whole)
1 tsp sugar
1 tsp yeast
1/4 cup warm water

Next Day

Melt in a large sauce pan:
50 g butter (just under 2 ounces)

Add:
4 large onions, sliced

It seems like a lot for a little butter but it works.  Cook over medium heat until onions are translucent.  Cover and continue to cook over low heat until onions are golden brown.  Set aside to cool.

Next

Mix together and let sit for 10 minutes:
1 Tbsp dried yeast
1/4 cup warm water
1 tsp sugar

After 10 minutes add to prepared starter with;
1 1/2 tsp salt
1 tsp baking soda
1/2 caramelized onions

Slowly add flour until the dough forms a "shaggy" mass.
2-3 Cups flour (I used about 2 1/2)

Knead dough, adding as much flour as needed.  When the dough is smooth and manageable, (a good consistency very nice dough), let it rise until doubled 40-60 minutes.  I washed the bowl I used and put the dough back in to rise, oiling isn't necessary. 

When doubled in size remove the dough and divide in half.  Shape each half of dough into a flat oval loaf 1 1/2 cm (2/3") thick.  I placed the halves on parchment making it easy to place in oven, removing the parchment after loaves have baked for 10 minutes.  Using your finger tip poke tops downward to add texture to the dough.  Scatter remaining caramelized onion equally over both have and drizzle olive oil on top.  Allow to rest for 30-40 minutes.

Preheat 200 C - 400 F oven.  If you are using a baking stone allow for enough time to heat.  Spray dough with water and bake for 25-30 minutes or until golden brown and crusty.   (I couldn't find spray bottle so I tossed some water in the bottom of oven to create steam - or you can plan a pan in bottom with water (not full).  I also placed one half in frig to slow rising while other was baking, I didn't have room on stone. 

Any questions leave at comment.  Enjoy


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