dragonlady7

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Absolutely! Although this is with the caveat that I am bad at….measuring ingredients, and also keeping track of times, and just generally having recipes at all. So. Uh. You’re welcome?

SAGE & ONION BREAD

Ingredients:1 onion, sliced
1 tablespoon of sugar
2 ¼ teaspoons active yeast
4 cups flour
1 1/3 cups water (½ cup + 5/6 cup, divided)
3 tablespoons olive oil
2 teaspoons salt
A bunch of sage (probably about ¼ cup? but I did not measure it.)

Directions:

Saute onions in butter or olive oil (I used some leftover garlic lemon butter) until soft, set aside.

Heat oven to 250 degrees F (this is going to be your makeshift proving drawer) and grease an oven-safe bowl or deep pan.

Combine sugar with ½ cup of warm water. Add yeast, and let sit for 10 minutes until frothy.

Combine activated yeast with the rest of ingredients (minus onions) and mix until you have a rough dough.

Either tip onto floured surface and knead, OR use a stand mixer with a bread hook attachment, and continue kneading for 8-10 minutes or until you have a smooth, elastic dough.

Flatten the dough into a rectangle and spread the cool onions over the surface, folding the dough a few times to distribute the onions through it.

Place dough in greased bowl and cover with aluminum foil.

Turn off oven. Place bowl with dough in oven and let rise for at least 1 hour.

Turn the dough out onto a lightly floured baking sheet and shape into loaves; try not to lose all the air. Cover, and leave to rise until doubled in size. (I used the oven-slash-proving drawer again.)

Heat the oven to 425 F, with a pan on the bottom shelf. NOTE that you shouldn’t use a really good pan for this, sometimes they burn.

Pour a wine glass full of water in to the heated tray and place the baking sheet with the loaves the middle shelf. Bake for 20-25 minutes, turn down the oven to 400 F and bake for a further 10 minutes.