Onion-Rosemary Bread

I decided to turn over a new leaf.  (Let’s see how long it will last, shall we?)

Over the holiday break, I decided to go through my stash of recipe books, clippings, magazines, etc.  It was quite an undertaking, something that I am still in the process of sorting.

I found a couple of local magazines that were produced briefly in the late nineties.   They were comprised of recipes from local chefs and local restaurants.  It was amazing to me to go through the magazines and notice how many featured restaurants were no more.    (And, I think these magazines themselves were relegated to only one issue.)

“Bread You Will Want Everyday” was a featured recipe from Molly’s Landing.   Molly’s is still around and this bread recipe (slightly adapted and updated here) will be around our house for a long time.

Onion-Rosemary Bread
Slightly adapted from “Bread You Will Want Everyday” (Molly’s Landing), Tulsa Gourmet, Winter 1998-99.

2 1/4 t. yeast
1 t. honey
1 1/2 c. luke warm water
1/2 c. finely chopped onion
2 t. fine sea salt
3 1/2 – 4 c. flour
olive oil
1 – 2 t. dried rosemary
coarse sea salt

Dissolve yeast and honey in water and stir to dissolve.

In the bowl of a stand mixer, combine yeast mixture with onions and salt.  Using the dough hook attachment, add flour one cup at a time until a stiff dough is formed.  Knead by hand or with the dough hook until smooth.

Place dough in an oiled bowl and cover with a clean dish cloth.  Let rise until doubled.

Punch down and flatten dough to about 1 inch on a large cookie sheet (or divide dough and cook on two separate cookie sheets).

Brush more olive oil on top and let it rise until doubled in size.

Sprinkle with rosemary and salt.

Bake in a 400 degree oven for 20-25 minutes (depending on size) or until golden brown.

This is the perfect bread for sopping up pasta sauce or to serve with a soup or stew.

It is deliciously moist.   I think it would also make a great sandwich bread.