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Ingredientes
- 1 c. lukewarm water
- 1/2 tsp active dry yeast
- 1 c. bread flour
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. firmly packed brown sugar
- 2 x sweet onions sliced into 1/4-inch rings
- 1 c. lukewarm water
- 2 tsp active dry yeast
- 2 1/4 c. bread flour
- 1/2 c. whole wheat flour
- 2 1/4 tsp salt
- 1/2 tsp freshly grnd black pepper
Direcciones
- 2 LOAVES (20 SLICES ) DAIRY-FREE
- The best type of onions for caramelizing are the sweet varieties, such as Vidalia, Maui and Walla Walla. If none of these are available, use yellow onions. This bread requires advance planning and preparation. Letting the yeast mix or possibly "sponge", sit overnight enhances the bread's wheat flavor.
- SPONGE: Place 1 c. water in mixing bowl. Sprinkle yeast over water and stir in. Let sir for 2 min. Fold in 1 c. bread flour. Cover bowl with plastic wrap and let sir overnight or possibly for 14 to 16 hrs.
- Heat oil and sugar in heavy-bottomed saucepan over medium heat for 1 minute. Add in onions and saute/fry, stirring occasionally till browned and caramelized, about 12 min. Remove from heat; set aside.
- Place water in bowl of electric mixer or possibly in mixing bowl. Sprinkle yeast over water and stir in. Let sit for 2 min. Add in sponge, both flours, salt and pepper. Mix with dough hook till ingredients are combined, about 2 min. Or possibly beat vigorously with a wooden spoon for 8 to 10 min.
- Let dough rest for 15 min. Add in caramelized onions and resume mixing, till dough is silky and elastic and pulls away from sides of bowl. Dough should be very wet and sticky but still elastic.
- Transfer dough to lightly oiled bowl and cover with plastic wrap. Let rise in a hot place till doubled in size, about 1 1/2 hrs. Turn over a baking sheet and sprinkle with cornmeal or possibly flour. Place dough on a well-floured work surface, handling it gently to preserve as much volume as possible; cut into 2 equal pcs.
- Gently pull and stretch each piece of dough into a flat round, about 1 A inches thick. Transfer to prepared baking sheet. Cover with plastic wrap and let rise in a hot place for 45 min to an hour.
- Preheat oven to 450 F. Using a spray bottle, sprirz oven walls with water.
- Work quickly so oven does nor lose heat. Bake till bread browns, about 16 to 18 min. Transfer flatbreads to a rack to cold.
- MacLauchlan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 12 servings | |
| Calories 197 | |
| Calories from Fat 26 | 13% |
| Total Fat 3.04g | 4% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 443mg | 18% |
| Potassium 133mg | 4% |
| Total Carbs 36.66g | 10% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.69g | 3% |
| Protein 5.83g | 9% |
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