Rosemary Onion Bread
Rosemary and sautéed onions lend their savory flavors to this versatile bread.
1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons
1 cup warm water
1 tablespoon olive oil
1 medium onion, peeled and chopped
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon granulated sugar
1 cup whole-wheat flour
Approximately 1 1/2 cups all-purpose flour (more if needed)
- In a large mixing bowl, sprinkle yeast over warm water (105°F to 115°F | 40°C to 45°C); let stand for 5 minutes or until mixture becomes foamy.
- Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and sauté until softened and edges start to turn golden brown, about 5 minutes.
- Stir rosemary, salt and sugar into yeast mixture. Add onions and whole wheat flour and mix. Add enough all-purpose flour to form a soft dough. Turn out onto a floured surface and knead for 5 minutes. Place in a clean, oiled bowl and cover with a clean towel. Let rise in a warm place for 1 hour, or until doubled in size.
- Preheat oven to 400°F (205°C).
- Punch dough down. Roll up and place in a 9 x 5 x 3-inch loaf pan.
- Bake for 35 to 40 minutes or until a hollow sound is heard when tapped. For a thinner, crunchier loaf, shape into desired shape and bake on a baking sheet.
Makes 1 loaf.