Mark talisman's jewish onion bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Patricia Dwigans | ||
| 2 | tablespoons | Yeast |
| 1½ | cup | Warm Water |
| 1 | teaspoon | Sugar |
| 1 | large | Spanish Onion |
| 1 | bunch | Scallions |
| 6 | cups | Bread Flour -- to 8 cups |
| 2 | tablespoons | Olive Oil -- plus more oil |
| 2 | teaspoons | Salt -- or to taste |
| 2 | tablespoons | Dried Onions |
| 2 | tablespoons | Poppy Seeds |
Directions
Put the yeast in the warm water with the sugar and let sit for 10 minutes.
Meanwhile, dice the Spanish onion and the scallions, using ⅔ for the green part.
Place 6 cups of flour in the food processor with the onions. Add the yeast mixture, olive oil, salt, dried onions and poppy seeds. Blend until a smooth dough is formed, adding flour as needed.
Place the dough in a ceramic bowl, coated with additional olive oil, flip the dough to cover all sides. Cover and let rise until doubled.
Punch down, flatten it out into a pancake, and roll it like a jelly roll, Fold it in on itself to form a smooth round shape.
Sprinkle cookie sheet with cornmeal and place the round on top. Score with a single edge razor. Cover, let rise until doubled.
Preheat oven to 400 F. Brush with water and sprinkle with additional poppy seeds.
Reduce the oven heat to 375 and bake for 40 minutes, brushing with water again half way through baking or until the bread sounds hollow when tapped.
Recipe By : "Jewish Cooking in America" by Joan Nathan From: Dan Klepach Date: 06-19-95 (159) Fido: Cooking