Continuing the theme of making bread from leftovers and pantry ingredients, here's a variation of a recipe Ma got from a friend. I've long since lost the little recipe card, but here's how you make it.
Onion/Olive (or Caper) Bread
One large onion, diced
2 tablespoons olive oil or a mix of olive oil and butter
1/2 cup warm water
1 tsp sugar
2 tsp yeast (or one packet of quick rising)
1 scant cup olive brine
3-3 1/2 cups flour, or whatever it takes
1 cup chopped olives (green, black or mixed) OR 1 cup capers (I think the combination of the olive brine and the capers is killer- my favorite version of this bread)
Saute the onions in the oil until they are translucent and gorgeous and starting to brown. Set aside to cool.
Bloom the yeast with the warm water and the sugar until it's very bubbly. When your onions are no longer hot, but just warm, combine the yeast, onions (make sure to scrape out all the oil/butter!) and brine.
Begin stirring in the flour in batches. When it reaches a batter consistency, add the olives or capers. Continue to mix until you have a sleek, slighty tacky bread dough. You don't need to knead this one if you don't want.
Let rise until doubled- the brine will retard the yeast a bit, so it might take longer. Form a large round loaf and slash the top. Brush with egg wash, raise for another 30-40 minutes and bake at 375 for about 40 minutes or until done.
No comments:
Post a Comment