Wednesday, March 9, 2011

Rustic onion bread

This is one we made over the weekend to go with risotto (more carbs, anyone!?) Our beautiful apprentice chef friend Sophie was visiting and I got to learn lots of little tricks from her. She did all the hard work with this so I can't take the credit but it was super tasty so I have to share the recipe.

We did things a little differently to the recipe because we were in a bit of a hurry but it all worked out fine (thanks to Sophie!). We used our big mixmaster and the bread attachment but you could just use your hands to bring the dough together - that's what the recipe suggests. So we chucked (literally - we were starving) into the mixmaster bowl 2x 7g packets of yeast, 1 tsp caster sugar, 1 cup warm water, 2 tsp salt and 2 tbsp olive oil and mixed it until it came together. Soph kneeded it for about 10 minutes until it became soft and elastic-y and then put it into an oiled bowl, covered it with plastic wrap and set it aside for an hour until it had doubled in size. Meanwhile, I sliced 1 large onion and cooked it off in 30g butter for about 15 minutes. After the hour has passed, grab the dough and give it a good whack to deflate it (fun!). The recipe suggests that you mix the onions through the dough at this stage - we didn't, being in a hurry - but I think it would be really yum. Soph rolled out the dough (it's rustic so no need for perfection here!), put it on a piece of baking paper on a big tray, brushed it with olive oil, shoved some sprigs of rosemary from my mum's garden into it, spread the onions over the top and seasoned with sea salt and cracked pepper. We then set it aside for around 15 minutes before putting it into the oven at 200c (turn the over on while the finished product is resting, no earlier). It took around 20 minutes to cook then we took it straight out of the oven, carved it up into big triangles and enjoyed!

Our rustic onion bread with chicken, leek and prosciutto risotto

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