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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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From Thunder Bay, Ontario, Linda Parker confirms, âThis bread beefs up any plain dinner. Itâs great to make on a chilly day because it smells so good and warms the soul.â Ingredients:
1-1/2 teaspoons active dry yeast |
1-1/2 cups warm water (110° to 115°) |
2 teaspoons honey |
1/2 cup chopped onion |
3 tablespoons olive oil, divided |
1/2 teaspoon salt |
1 tablespoon plus 2 teaspoons minced fresh rosemary, divided |
3 to 4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon kosher salt |
Directions:
1. In a large bowl, dissolve yeast in warm water. Stir in the honey; let stand for 5 minutes. Meanwhile, in a nonstick skillet, saute onion in 1 tablespoon oil until tender. Add to yeast mixture. Add the salt, 1 tablespoon rosemary, 1 cup flour and 1 tablespoon oil; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 40 minutes.
3. Turn dough onto a lightly floured surface; divide in half. Pat each portion into a 9-in. circle. Place on a baking sheet lightly coated with cooking spray. Cover and let rise until doubled, about 35 minutes.
4. Brush with remaining oil; sprinkle with kosher salt and remaining rosemary. Bake at 375° for 25-30 minutes or until lightly browned. Remove from pans to wire racks. Yield: 2 loaves (8 wedges each).
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