"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Onion Rosemary Bread, by Karl Chase, is from The Carlson Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 tsp. dried rosemary 2 1/4 c. bread flour 1/4 c. instant potato flakes 1 1/2 tsp. salt 1 1/2 tbsp. powdered buttermilk 1/4 c. chopped onion 1 tsp. dried thyme 1 envelope rapid-rise yeast 9 oz. warm water 2 tbsp. olive oil 2 tbsp. surgar
Reserve 1 tsp. rosemary. Mix remaining ingredients in bread machine & process on dough cycle. Let dough rise for 15 minutes. Oil hands with olive oil; divide dough into 4 pieces and roll in 18" strips. Line up and weave into braid; press ends to seal. Sprinkle cornmeal on baking sheet; transfer dough; brush with olive oil and rosemary. Let rise 15-20 minutes. Bake in 350º oven 20 minutes or til lightly browned.
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