Crunchy Onion Loaf

Name: Crunchy Onion Loaf
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 1 round loaf, 10 serving(s)
Ingredients: 1 (1/4 ounce) package Fleischmann's active dry yeast; 1/4 cup warm water (100 to 110 degrees); 1 cup milk; 2 tablespoons margarine; 1 tablespoon sugar; 1 teaspoon salt; 2 tablespoons minced onions; 1 1/2 cups cornmeal (white or yellow); 1 egg; 2 tablespoons freshly grated parmesan cheese; 1 1/2-2 cups all-purpose flour; 1 cup bread flour; 1 teaspoon cornmeal (white or yellow); solid shortening

Submitted by Spicy Pancake

"From Father Dominic's Abbey. The cornmeal gives it a delicious cruch; though it makes a great round, I'm sure it could be used for amazing rolls, as well!"

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Ready In:: 2hrs 15mins
Ingredients:: 14
Yields:: 1 round loaf
Serves:: 10

ingredients

1 (1/4 ounce) package Fleischmann's active dry yeast
¹⁄₄ cup warm water (100 to 110 degrees)
1 cup milk
2 tablespoons margarine
1 tablespoon sugar
1 teaspoon salt
2 tablespoons minced onions
1 ¹⁄₂ cups cornmeal (white or yellow)
1 egg
2 tablespoons freshly grated parmesan cheese
1 ¹⁄₂ - 2 cups all-purpose flour
1 cup bread flour
1 teaspoon cornmeal (white or yellow)
solid shortening

directions

Add yeast to the warm water and let stand for 10 minutes.
In a large measuring cup or medium-sized saucepan, heat milk and margarine to 135 degrees (about 1 1/2 minutes in the microwave or 4 minutes in a saucepan on medium heat). Pour this liquid into a large mixing bowl. Add sugar, salt, and minced onions. Cool to lukewarm. Add cornmeal, egg, Parmesan cheese, softened yeast, and mix well by hand or with a mixer.
Add flours to make a soft dough. Turn onto a lightly floured surface and knead until smooth and satiny, 10 minutes by hand, or 4 minutes in an electric mixer or food processor fitted with dough hook. Put in greased bowl, turning to coat thoroughly. Cover with damp cloth and allow to rise in a warm, draft-free place until doubled, about 1 hour.
Knead down dough. Turn onto a lightly floured surface. Divide dough in half and let rest for 10 minutes. Shape each piece into a long narrow loaf, about 14 inches long and 1 1/2 inches in diameter. Place on prepared sheet or in baguette pans and sprinkle with cornmeal. Cover with a damp cloth and allow to rise in a warm, draft-free place until doubled, about 45 minutes.
Preheat oven to 350 degrees F. Bake 25 to 30 minutes. Remove from pans and cool on racks.

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RECIPE SUBMITTED BY

Spicy Pancake

3 Recipes

Stats: Male 5 ft. 9.5 inches Green eyes Dark brown hair 140 lb (this isn't what I'm supposed to put, is it...) Hmm... Well, Father Dominic's bread-baking books are my favorite, though I enjoy cooking thai (tom kha gai, chicken peanut curry, etc). I've had less time than normal to experiment in the kitchen recently, as I've recently entered my senior year in high school, and I'm sure that it will only decrease more when I get to college. However, I'll still put up what I can, and if I can get some jam recipes, I'll be sure to try them out. I'll try not to go through every recipe on the site and fix the grammar, but I'm sure I will (sorry in advance!).

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