Onion bread - country living

6 rounds

Ingredients

Quantity Ingredient
1 cup Warm water (105' to 115'F)
1 pack Active dry yeast
1 tablespoon Sugar
1 Large onion ('Sun King')
1 tablespoon Olive oil
2½ To 3 C unsifted bread flour
1 tablespoon Olive oil
½ teaspoon Salt
1 teaspoon Coarse (kosher) salt

Directions

BREAD

ONION TOPPING

Topped with roasted onion slices, this pizza-like flat bread is an ideal accompaniment to soups and salads.

1. Prepare Bread: In large bowl, combine water, yeast, and sugar; stir to dissolve yeast. Let stand until foamy-about 5 minutes.

2. Add 2 C flour, the oil, and salt to yeast mixture. With wire whisk or wooden spoon, beat vigorously 2 to 3 minutes or until smooth. Add ½ C flour or enough to form a soft dough.

3. Turn dough out onto floured surface. Knead dough, adding remaining flour as necessary to prevent stickiness, until smooth and elastic-about 5 minutes.

4. Wash, dry, and lightly oil mixing bowl. Place dough in oiled bowl, turning to bring oiled side up. Cover with clean cloth and let dough rise in warm place, away from drafts, until double in size-about 45 minutes.

5. Turn dough out onto lightly floured surface and divide into 6 equal portions. Let dough rest 1 minute. Meanwhile, grease large baking sheet. Roll each por- tion into a 51/2-inch-round bread. Place breads, 2 inches apart, on greased sheet. Cover and let rise 30 minutes.

6. Meanwhile, prepare Onion Topping: Heat oven to 400'F. Cut onion crosswise into ¼-inch-thick slices. In medium bowl, toss onion slices with oil; spread on baking sheet. Bake 15 minutes, turning once, until lightly browned. Remove roasted onion slices from oven.

7. Press onion slices firmly onto tops of bread rounds. Sprinkle with coarse salt. Bake 15 minutes or until breads are lightly browned.

Serve warm.

Nutrition information per round-protein: 7 g fat: 5 grams; carbohydrate: 49 grams; fiber: 3 grams; sodium: 536 milligrams; cholesterol: 0; calories: 272.

Country Living/Feb/94 Scanned & fixed by DP & GG

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