So I had a lovely opping adventure with my best friend the other day. I do adore pouring through the odds and ends to come up with little treasures! I found a set of 4 ramekins of which I’m sure will be the feature of a recipe soon- I’ve been scouting a red wine and beef pot pie and a creme caramel that both look delectable. But one of my favourite purchases was a picnic basket. A good, old style basket lined with checked fabric and looking like it should contain amazing creations! And so I figured what better for it to contain than some home made bread and dip! I found the recipe for the bread at http://homecookingadventure.com/recipes/show/caramelized-onion-bread and due to my lack of flour made a half loaf. Although I did keep the same amount of onion and added about 1/2 cup sundried tomatoes which meant the bread ended up being a pull apart type of loaf (yum) all the better for a picnic!
Caramelized Onion and Sundried Tomato Pull Apart Bread
- 1 large onion, chopped or thinly sliced
- 1 bunch green onion bulbs, chopped
- 2 tbsp olive oil
- 1 tbsp sugar
- 2 cups flour
- 1/2 tsp salt
- 1/2 tbsp dried yeast
- 4 eshallots (green portion) roughly chopped
- 1/2 cup sundried tomatoes roughly chopped
- 250 ml warm water
- Heat oil in a frying pan and add chopped onion and white portion of eshallots. When they start to clear add sugar and keep moving till they brown.
- In a bowl, mix flour and salt. Separately, mix yeast with warm water and then add to flour.
- Add caramelized onion, green portion of eshallots and sundried tomato and mix until the dough pulls away from the side of the bowl.
- Cover and rest for 1hr as it doubles in size.
- Preheat oven to 240C (470F) 30 minutes before baking. Oil loaf tim and put the dough in the tray and let sit until the oven is hot. Optional sprinkle salt and few green onion chopped leaves on top.
- Put an empty baking pot in the oven ten minutes before baking. As you put the baking tray in the oven, add a cup of hot water in the empty pot, in this way it will instantly boil and create steam. Bake for about 25-30 minutes. Remove the bread from the baking tray and cool on a wire rack.
Amazing- I do love bread.
Olive, Butterbean & Parmesan Dip
- Can of butterbeans
- 15 kalamatra olives
- 100g Parmesan cheese grated finely
- Juice of 1 juicy lemon
- 1 tbsp crushed garlic
- Add all ingredients together and process until smooth!
- Far too easy 😛