Yield: 40 Pieces
|4 cups||Onions; julienned|
|1 teaspoon||Olive oil|
|¼ cup||Fresh rosemary; chopped|
|2||Firm pears; chopped|
|½ cup||Lukewarm water|
|8 grams||Traditional dry yeast; (1 tbsp)|
|5 cups||All-purpose or bread flour (to 6 cups)|
|2 cups||Lukewarm water|
|2 tablespoons||Olive oil|
|1 teaspoon||Coarse pickling salt (to 2 tsp)|
1. Saute onions in 1 tsp olive oil until goden (10 mins). Stir in rosemary and pears. Divide misture in half and set aside.
2. Add sugar to water and stir until dissolved. Sprinkle yeast overtop and let sit until foamy (10 mins), then stir until smooth.
3. In large bowl, stir 3 cups flour with salt and make well in centre.
Stir in yeast mixture, 2 cups water, and 1 tbsp olive oil. Mix in remaining flour, ½ cup at a time, until too stiff to stir. Form a ball.
4. Place dough on floured surface and flatten slightly. Top with half of pear mixture. Knead dough, working in pear mixture, from 8-10 mins.
Sprinkle flour under dough ball. Cover with greased wax paper and damp cloth, and let rise until doubled, about 1 hr.
5. Punch down dough and pat out evenly on greased baking sheet. Press remaining pear mixture into dough and sprinkle with pickling salt. Drizzle with 1 tbsp olive oil. Loosely cover with greased wax paper and let rise until doubled, about 30 mins.
6. Bake at 375F for 45-50 mins until golden. Crust should make hollow sound when tapped. If bottom is too pale, slide bread off pan onto centre rack for 3-5 mins.
Created by: Chef Nancy Henley of Harvest Cooking School, Oakville Per 2" piece:
73 calories, 1g fat (12% CFF) 9 mg calcium
Contributor: Chatelaine, June 97 Preparation Time: 02:55 Posted to Digest eat-lf.v097.n294 by Cathleen <catht@...> on Nov 19, 1997