Rosemary Onion Bread

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Rosemary Onion Bread
  1. ¼ cup (½ stick) Challenge Unsalted Butter
  2. 2 cups onion, finely chopped
  3. 1 envelope active dry yeast
  4. 2 teaspoons sugar
  5. 1 cup warm water (110-115°F)
  6. 4 cups all-purpose flour
  7. 1½ teaspoons salt
  8. 1 Tablespoon fresh rosemary leaves, chopped
  1. 1

    Melt butter in sauté pan over medium-low heat; add onions and cook, stirring occasionally, until onions are soft and golden colored (about 20 minutes). Let cool.

  2. 2

    In a large mixing bowl, combine yeast, sugar, ½ cup of flour and warm water; let mixture stand until foamy (about 20-25 minutes).

  3. 3

    To the yeast mixture, add half of the remaining flour along with rosemary and salt; mix well with a heavy-duty mixer or wooden spoon.

  4. 4

    Gradually add the rest of the flour and the onion/butter mixture to form stiff, slightly sticky dough.

  5. 5

    Knead with a dough hook of an electric mixer for 10 minutes or transfer to a lightly floured surface and knead by hand until smooth and satiny, about 15 minutes.

  6. 6

    Shape dough into a slightly flattened ball and place on a buttered baking sheet. Cover and let rise in a warm place until doubled (45-60 minutes).

  7. 7

    Bake 400°F for 30 minutes or until browned.

  8. 8

    For a tender crust, lightly brush warm loaf with butter.

Source: Challenge Home Economist



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