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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Italian Onion Bread Recipe

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This recipe for Italian Onion Bread is from Food from the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. Quick Rise Yeast
1 tsp. Salt
2 c. Flour
1 c. Whole Wheat Flour
1 tbls. Cornmeal
1 Medium Red Onion
2 tbls. Grated Parmesan
1 tsp. Rosemary
1/4 tsp. Cracked Black Pepper
1/4 c. Thin Sliced Tomatoes
Directions:
Directions:
2 hours before serving:
In large bowl, combine yeast, salt & 1 cup flour. In 1 qt saucepan over medium heat melt 2 tbls olive oil and 1 cup water until very warm. With mixer at low speed, beat liquid into dry ingredients, just until blended. Increase speed to medium, beat 2 minutes. Stir in whole wheat flour. Knead dough 8 minutes, working in about 1/2 cup flour. Cover and let rest 15 minutes.

Grease 9x13 pan. Sprinkle with cornmeal. Pat dough into pan, pushing dough well into corners. Cover, let rise in warm place until doubled: about 30 minutes.

Slice onion. In 2 qt saucepan over medium heat saute until tender in 1 tbls olive oil.

Preheat oven to 400º. With fingers make deep indentations over entire surface of dough. Drizzle with 1 tbls olive oil. Top with onion, Parmesan, rosemary and pepper. Bake bread 20-25 minutes.

Sprinkle with tomato
Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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