Onion Rosemary Bread
Soft
for sandwiches and perfectly crisp for toast. A hint of onion and
rosemary shoot this bread into the "sent from heaven" category and will
have you celebrating freshly baked bread in no time.
1 1/2 cups warm water
2 1/4 (1 packet) yeast
1 tsp honey
1/2 cup finely chopped onion (use 1/3 for a less pronounced onion flavor)
2 tsp sea salt
3 1/2 to 4 cups all-purpose flour (I subbed 1 cup whole wheat flour for 1 of the ap flour)
1-2 tsp dried rosemary (Debra topped her bread with the rosemary, I put mine into the dough - both are excellent!)
Place water into the bowl of a stand mixer fitted with the dough attachment. Add the yeast and honey and allow to dissolve.
Add the onion and rosemary (if you'd like the rosemary in the dough - otherwise save rosemary to sprinkle on bread before baking. Or do both!)
Add
flour 1 cup at a time up until 3 cups. Then add 1/4 cup at a time,
using only enough to have the dough clean the sides of the bowl. Allow
to knead until smooth and elastic. (about 5 minutes).
Place dough into an oiled bowl and cover with a clean cloth. Allow to rise for about an hour (house
too cold? Heat a cup of water to boiling in your microwave, then place
the bowl in the micro with the steaming water for a warm place).
Punch dough down then form into a ball and place onto a prepared baking sheet (I sprinkle my sheets with semolina flour or fine cornmeal, but you may also spray with cooking spray or use a silicone mat).
Preheat oven to 375º.
Cover with a clean cloth and allow dough to rise for about 30 minutes.
Place
into the preheated oven and bake until golden brown and hollow when
tapped on the bottom. Our bread finished in just over 30 minutes.
Allow to cool (if you have the willpower), then slice for sandwiches or toast and serve. Enjoy!
