Parsley Roasted Onion Loaf Recipe
Yield: 1 LoafRecipe by luhu.jp
Ingredients:
2 medium: Onions, thinly sliced
2 tbsp: Olive oil,
8: Peppercorns, crushed with
. the base of a heavy pan,
Salt,
1 small: Bouquet flat-leaf parsley,
. finely chopped,
Whole wheat dough **,
Flour, all-purpose,
. for shaping,
Flour, whole wheat,
. for rising,
Directions:
** See other recipe "Simple, Essential Bread Starters"
Use only fresh parsley for this bread. This recipe calls for a small
bouquet, but add more if you like -- its difficult to go overboard on
parsley. The onions are mellowed by roasting before adding them to the
dough, and crushed black peppercorns contribute a spicy edge.
DIRECTIONS:
Heat the oven to 350
F. In a medium bowl, toss the sliced onions with
the olive oil and peppercorns and season with salt. Spread the
mixture in a heavy roasting pan and roast about 30 minutes, or until
the onions become soft and brown. Let cool and adjust the seasoning
if necessary. Stir in the parsley.
Prepare the whole wheat dough, adding the onion mixture to the dough
during the final 2 minutes of kneading.
When the dough has doubled, punch it down and turn out onto a lightly
floured work surface. Shape the dough into a loose round loaf, cover
with plastic wrap, and let rest 15 minutes. Rub whole wheat flour
into a dish towel, thickly coating it so the dough will not stick to
the towel. Line a large, deep bowl double the volume of the loaf with
the towel.
Adding flour sparingly to keep the dough from sticking, pound out the
loaf into a dish 1/2 inch thick. Then begin pulling the edges of
dough to the center and pressing to seal, turning the dough as you
make your way around the disk. Continue circling the disk until it
begins to tighten into a round loaf. Place the loaf in the bowl, seam
side up. Loosely cover with plastic wrap and let rise 2 hours, or
until doubled.
A half hour before baking, preheat the oven to 425
F with a baking
stone in the lower third of the oven and a small pan of water on the
lowest rack. Carefully invert the loaf from the bowl onto the baking
stone. With a small sharp knife, cut a large cross into the top of
the loaf, 3/4 inch deep. Bake about 30 minutes, or until crust is
brown, removing the pan of water after 10 minutes. Test the loaf by
tapping the bottom with your knuckle. If it sounds hollow, its done.
Remove the loaf to a baking rack and let cool completely before
slicing.
Makes 1 loaf. ** The Herb Companion -- Oct/Nov 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp
Use only fresh parsley for this bread. This recipe calls for a small
bouquet, but add more if you like -- its difficult to go overboard on
parsley. The onions are mellowed by roasting before adding them to the
dough, and crushed black peppercorns contribute a spicy edge.
DIRECTIONS:
Heat the oven to 350
F. In a medium bowl, toss the sliced onions with
the olive oil and peppercorns and season with salt. Spread the
mixture in a heavy roasting pan and roast about 30 minutes, or until
the onions become soft and brown. Let cool and adjust the seasoning
if necessary. Stir in the parsley.
Prepare the whole wheat dough, adding the onion mixture to the dough
during the final 2 minutes of kneading.
When the dough has doubled, punch it down and turn out onto a lightly
floured work surface. Shape the dough into a loose round loaf, cover
with plastic wrap, and let rest 15 minutes. Rub whole wheat flour
into a dish towel, thickly coating it so the dough will not stick to
the towel. Line a large, deep bowl double the volume of the loaf with
the towel.
Adding flour sparingly to keep the dough from sticking, pound out the
loaf into a dish 1/2 inch thick. Then begin pulling the edges of
dough to the center and pressing to seal, turning the dough as you
make your way around the disk. Continue circling the disk until it
begins to tighten into a round loaf. Place the loaf in the bowl, seam
side up. Loosely cover with plastic wrap and let rise 2 hours, or
until doubled.
A half hour before baking, preheat the oven to 425
F with a baking
stone in the lower third of the oven and a small pan of water on the
lowest rack. Carefully invert the loaf from the bowl onto the baking
stone. With a small sharp knife, cut a large cross into the top of
the loaf, 3/4 inch deep. Bake about 30 minutes, or until crust is
brown, removing the pan of water after 10 minutes. Test the loaf by
tapping the bottom with your knuckle. If it sounds hollow, its done.
Remove the loaf to a baking rack and let cool completely before
slicing.
Makes 1 loaf. ** The Herb Companion -- Oct/Nov 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp