Wednesday, May 24, 2006
Onion Bread- An Indo European fusion
This recipe is for all those who love that onion flavour, a fusion experiment which turned out to be not bad...but requires a little care...
For the Onion Mixture:
Olive oil-1 tea spoon
Onion-1 medium, very finely chopped
Garlic-4 cloves, crushed
cumin powder-1/2 tsp
Poppy seeds/sesame seeds-1tsp(optional)
For the dough:
Wholemeal plain flour-250g
Fast action Dried Yeast-7g
Warm water+Salt-as required
Heat the oil in a sauce pan and fry the onions until they turn golden brown. Then add garlic and saute it for a couple of minutes. Add cumin powder. Mix it well and leave it to cool.
Mix the flour, salt & yeast in a bowl. Stir in the warm water and olive oil. Work to a dough and knead well for nearly 10 minutes, adding flour or water as required to get the consistency which is neither too soft not to hard. Roll out the dough into a round(You may roll it out into the traditional oblong shape as well). Make several indentations with your fingertips and spoon in the onion mixture. Then roll the dough around the filling and knead briefly. Cover and leave to prove for nearly 40 minutes until the dough double in size.
Preheat the oven to 220 degree celsius.Grease a bread tin or any baking tray of convenience.Spread the dough out lightly into any shape that you want,glaze on top with beaten egg and sprinkle the sesame seeds/poppy seeds and then place it in the preheated oven for 35 minutes or untill well risen and the dough changes colour.Allow it to stand for 10 minutes.Onion Bread is ready.
Posted by indianadoc at 6:01 AM