Wednesday, 27 February 2013

Carmalised onion and rosemary bread

With the remaining fresh rosemary, I decided to try out another savory bread that can go well with hummus and falafel for the lunch box tomorrow. As usual I tried to sneak in the whole-meal for the healthier option. You may add olives to this as well. I will give it a try the next time and get back to you. This bread was inspired by onion-focaccia bread which is one of my favorites. 

You will need:
1 tablespoon olive oil
2 medium onions, chopped
2 tablespoons fresh rosemary chopped
For Bread:
1 and 1/4 cup water
1 tablespoon olive oil
2 cups wholemeal bread flour
1 cup strong white bread flour
2 tablespoons sugar
1 teaspoon salt
1 and 1/2 teaspoons fast-acting active dry yeast

1. Heat olive oil in a skillet to medium-low heat and fry the onions (red or other sweet onions work best) till they turn brown. It should make around 1/2 cup of carmalised onion. Mix in the rosemary and let the onion-rosemary mixture cool. 

2. Place the list of ingredients for bread in the bread machine in the order given unless your machine instruction is to place yeast first. In which case, reverse the order given in the list. 

3. Add the onion-rosemary mixture during the nut/fruit cycle, i.e., when the machine beeps for it.  

4. Remove bread from the pan and leave it to cool on a wire rack at the end of baking cycle.

5. For hand baking, knead the dough and leave to raise for 1 hr, shape the dough and place into a greased loaf pan, let it raise for another 45 mins and bake at 160 degree Celsius for 45-50 mins.  

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