* Exported from MasterCook *
Bread, Vidalia Onion
Recipe By :Marcy Goldman & Yvan Huneault
Serving Size : 20 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
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Dough:
3 1/2 cups warm water
2 tablespoons instant yeast
2 tablespoons sugar
2 1/2 teaspoons salt
1/4 cup vegetable oil
5 cups bread flour -- to 6C
Filling:
2 tablespoons vegetable oil
1 1/2 pounds Vidalia onions -- diced, or other sweet
white onions (4C)
1/4 teaspoon salt
1 tablespoon poppy seeds
1 egg -- lightly beaten
nonstick cooking spray -- or butter-flavored
Bread and onions are a good combination of flavors. This onion bread,
baked in a round pan, is chock-full of onions, fragrances, and good
looks. A wedge of this loaf with Swiss cheese, Dijon mustard, and
pastrami or smoked turkey is heavenly.
Spray a 9-10" springform pan with nonstick cooking spray. Line a
baking sheet with parchment paper. Set aside.
For the dough, hand whisk the water and yeast together in the bowl of
an electric mixer and let stand for 2-3 min. to dissolve the
yeast. Stir in the sugar, salt, egg, oil, and 5C of the flour. Mix
to make a soft mass. Knead with the dough hook on the lowest speed of
the mixer for 8-10 min, gradually adding more flour as required to
form an elastic dough. Turn the dough out onto a lightly floured
surface and form it into a ball. Place the dough in a lightly greased
bowl. Place the bowl in a lg plastic bag, close the bag loosely, and
let the dough rise for 30-45 min, or until almost double.
Meanwhile, make the filling. In a sm saucepan, heat the oil over low
heat and saute the onions for 3-5 min, or until soft. Transfer the
onions to a bowl and toss with the salt and poppy seeds. Set aside.
Gently deflate the dough. Turnout onto a lighty floured surface and
roll out into a round about 12" in diameter. Let the dough rest for
1-3 min or until it retracts as you are doing this. Press the onions
into the dough. Fold the dough in half to cover the onions. Cut it
with a sharp knife into 16 equal hunks. Arrnge the dough pieces in
the prepared pan. Brush the tops with the beaten egg. Return the pan
to the lg plastic bag, close the bag loosely, and let rise for 30-45
min, or until almost doubled in bulk.
Preheat the oven to 350F. Place the pan on the prepared baking sheet
and bake for 40-45 in, or until well browned. Let cool in the pan on
a wire rack for 10 min before removing the sides of the pan.
Source:
"The Best of Better Baking.com"
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Per Serving (excluding unknown items): 187 Calories; 5g Fat (25.1%
calories from fat); 5g Protein; 30g Carbohydrate; 1g Dietary Fiber;
11mg Cholesterol; 300mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.