Post by braided-rug on Nov 15, 2006 10:37:21 GMT 10
Onion bread with rosemary and speck
An easy bread dough that anyone could attempt. Try with some taleggio cheese.
INGREDIENTS
4 large brown onions, cut into medium-thick rings
50g speck (smoked pork belly), chopped
2 tbsp olive oil
flaked salt and freshly ground pepper
1 packet active dried yeast
200-250ml lukewarm milk
375g flour
1 tsp salt
3-4 tbsp extra virgin olive oil
2 rosemary sprigs
1 egg, beaten
2 tbsp sour cream
METHOD
* Cook the onions and speck with the olive oil in a heavy-based pan over a low heat until just soft. Season with a little salt and pepper.
* Dissolve the yeast, stirring it into about 150ml of the warm milk. Allow to stand in a warm place without a draught for 10 minutes or until it has foamed and risen.
* Preheat oven to 220C.
* In a large bowl, combine the flour and salt and make a well in the centre. Add the activated yeast, most of the remaining milk (you may or may not need it, depending on the flour - some absorb more liquid than others) and the olive oil. Mix thoroughly with your hands until the mixture comes together as a dough. If you feel it is still a little dry, add the remaining milk, or if it is sticking to your hands, add a little flour as you knead.
* Turn dough on to floured bench and knead for 10 minutes until it feels soft and very smooth. Cover and allow to rest for 1 hour in a warm area without a draught.
* Punch down, then roll out to 1cm thickness and place on a greased oven tray (I use one about 40cm by 28cm with a small lip, but a smaller tray will also do). Cover with a damp tea towel and allow to rest again for 45 minutes.
* When this time has lapsed, spread the onions and speck on the bread and sprinkle with a little pepper and the rosemary sprigs. Beat the egg and sour cream together with a tablespoon of water and pour over the onions. Bake in the preheated oven for 15-20 minutes or until golden brown and cooked underneath. Best served that day (it's particularly good while still warm).
From: www.theage.com.au/articles/2004/08/02/1091412047582.html?from=storyrhs
An easy bread dough that anyone could attempt. Try with some taleggio cheese.
INGREDIENTS
4 large brown onions, cut into medium-thick rings
50g speck (smoked pork belly), chopped
2 tbsp olive oil
flaked salt and freshly ground pepper
1 packet active dried yeast
200-250ml lukewarm milk
375g flour
1 tsp salt
3-4 tbsp extra virgin olive oil
2 rosemary sprigs
1 egg, beaten
2 tbsp sour cream
METHOD
* Cook the onions and speck with the olive oil in a heavy-based pan over a low heat until just soft. Season with a little salt and pepper.
* Dissolve the yeast, stirring it into about 150ml of the warm milk. Allow to stand in a warm place without a draught for 10 minutes or until it has foamed and risen.
* Preheat oven to 220C.
* In a large bowl, combine the flour and salt and make a well in the centre. Add the activated yeast, most of the remaining milk (you may or may not need it, depending on the flour - some absorb more liquid than others) and the olive oil. Mix thoroughly with your hands until the mixture comes together as a dough. If you feel it is still a little dry, add the remaining milk, or if it is sticking to your hands, add a little flour as you knead.
* Turn dough on to floured bench and knead for 10 minutes until it feels soft and very smooth. Cover and allow to rest for 1 hour in a warm area without a draught.
* Punch down, then roll out to 1cm thickness and place on a greased oven tray (I use one about 40cm by 28cm with a small lip, but a smaller tray will also do). Cover with a damp tea towel and allow to rest again for 45 minutes.
* When this time has lapsed, spread the onions and speck on the bread and sprinkle with a little pepper and the rosemary sprigs. Beat the egg and sour cream together with a tablespoon of water and pour over the onions. Bake in the preheated oven for 15-20 minutes or until golden brown and cooked underneath. Best served that day (it's particularly good while still warm).
From: www.theage.com.au/articles/2004/08/02/1091412047582.html?from=storyrhs