Recipe By : Red Star Yeast
Serving Size : 12 Preparation Time :2:00
Categories : Breads Italian
To/From Breadlist To/From Daily Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all purpose flour (additional as needed)
1 package yeast (2 1/4 tsp)
1 tablespoon sugar
1 teaspoon salt
1 cup very warm water (120-130 deg f.)
1 tablespoon oil
- - - - -
topping
1/2 cup chopped onion
2 tablespoons butter or margarine
1/4 teaspoon sugar
1/8 teaspoon salt
In large mixer bowl, combine 1 1/2 c. flour, yeast, 1 T. sugar and 1 t.
salt; mix well. Add water and oil to flour mixture. Blend at low speed until
moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough
remaining flour to make a firm dough. Knead on floured surface 5 to 8
minutes, adding flour as needed. Place in greased bowl, turning to grease
top. Cover; let rise in warm place about 40 minutes (20 minutes for Quick
Rise yeast).
Prepare onion topping. In small skillet, saute onion in butter until soft.
Stir in 1/3 t. sugar and 1/8 t. salt.
Punch down dough. On lightly floured surface, shape dough into a ball. Place
on greased cookie sheet. Flatten to a 10-inch circle. With table knife, cut
a circle in dough about 1 inch from edge, cutting almost through to cookie
sheet. Prick center with a fork. Spread Onion Topping over the pricked
dough. Cover; let rise in warm place about 30 minutes (15 minutes for Quick
Rise). Bake at 375 deg. for 25 to 30 minutes until golden brown.
Variation. Omit Onion Topping. Instead of pricking top, cut a criss-cross
design with a sharp knife. Brush bread with an egg glaze made by combining 1
egg yolk and 1 T. milk or water. Sprinkle with sesame seed if desired.
