Yield: 8 servings

Measure Ingredient
2½ cup ;Water, lukewarm
1 pack Yeast, dry
1½ teaspoon Sugar
1 teaspoon Oil
¾ teaspoon Salt
\N \N Approx. Cook Time: 3:00 In a
\N \N --- Please to the Table
\N \N von Bremzen & Welchman
4 cups Flour, unbleached
2 cups Flour, whole wheat
½ cup Onion; minced
1 teaspoon Garlic; minced

large bowl, combine ½ cup of the water, the yeast, and sugar and let stand until foamy; about 5 minutes. Add the rest of the water, the oil, and the salt, then gradually add four cups of the unbleached flour and all of the whole wheat flour, one cup at a time, mixing well after each addition with a wooden spoon. Transfer the dough to a floured surface and knead until smooth and elastic, about 10 minutes, adding enough of the remaining unbleached flour to prevent sticking.

Shape the dough into a ball, place in a buttered bowl and turn to coat. Cover with a tea towel and let rise in a warm, draft- free place until doubled in bulk, about 1½ hours. Divide the dough into eight pieces and shape each piece into a ball. On a floured surface with a floured rolling pin, roll out each ball into a round about seven inches in diameter. With a pastry brush, brush each round with cold water. Cover with a towel and let stand 30 minutes. Meanwhile, preheat the oven to 500 F. (yes, five hundred). Place a heavy-duty baking sheet in the oven to heat for 15 minutes. Wet your hands in cold water and make an indentation in the center of each dough round about two inches in diameter. With a fork, prick all over the indentation in a circular fashion. Sprinkle with the onion and garlic. Carefully remove the baking sheet from the oven. Sprinkle the rounds lightly with cold water and place on the baking sheet. Bake in the lowest part of the oven until the breads are light golden and baked through, 12 to 15 minutes. Remove from the oven, wrap in a clean, damp kitchen towel, and let rest for 10 minutes.

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