ABM Caramelized Onion Bread

posted by RisaG 05-19-100 6:08 PM

* Exported from MasterCook *
Caramelized Onion Bread (ABM adaptation)
Recipe By : Flavored Breads by Mark Miller
Serving Size : 20 Preparation Time :0:00
Categories : Bread / Abm
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sponge:
1 cup lukewarm water
1/2 tsp. active dry yeast
1 cup bread flour

Onions:
2 tbsp. olive oil
2 tbsp. brown sugar (firmly packed)
2 sweet onions (such as Vidalia) -- sliced 1/4" rings

Bread:
1 cup lukewarm water
sponge
2 1/4 cups bread flour
1/2 cup whole wheat flour
2 1/4 tsp. salt
1/2 tsp. black pepper
2 tsp. active dry yeast


Sponge: Place 1 cup water in mixing bowl. Sprinkle yeast over water and stir in. Let sit for 2 minutes. Mix in 1 cup bread flour. Cover bowl with plastic wrap and let sit overnight or 14-16 hours.

Onions: Heat oil and sugar in heavy-bottomed saucepan over medium heat for 1 minute. Add onions and saute, stirring occasionally until browned and caramelized, about 12 minutes. Remove from heat; set aside.

Bread: Place ingredients minus the onions in bread machine according to manufactures directions. Onions go in at the beeps. Set for dough setting.

When dough is ready, transfer dough to lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, about 1-1/2 hours. Turn over a baking sheet and sprinkle with cornmeal or flour. Place dough on a well-floured work surface, handling it gently to preserve as much volume as possible; cut into 2 equal pieces.*

Gently pull and stretch each piece of dough into a flat round, about 1-1/4" thick. Transfer to prepared baking sheet. Cover with plastic wrap and let rise in a warm place for 45 minutes to 1 hour.

Preheat oven to 450F. Using a spray bottle, spritz walls with water.** Work quickly so oven does not lose heat. Bake until brown, 16-18 minutes. Transfer flatbreads to wire rack to cool. Makes 2 loaves (20 slices)

Per slice: 113 calories, 3g protein, 2g total fat (0g sat fat), 21g carbo, 0 chol, 263mg sodium, 1g fiber.
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NOTES : Risa's notes:
I only let the sponge sit for 3 hours. The loaves rose wonderfully and it gave them a great texture.
* I cut it into the 2 pieces and the loaves came out like focaccia or pizza. I think it would be good cut into 4 or 6 even. Smaller ones would be great for a party - guests could have a small loaf all their own.
** If you have an electric oven, place some ice cubes in a pan and place it on the bottom of the oven. Then put in the bread and let the steam from the ice crisp the bottom of the loaves.
Original recipe was for a mixer.
I got the recipe from Vegetarian Times, October 1998, p. 62.

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