Now, I know what your thinking. I'm slacking with my blogging. I honestly don't know what it is. Well, first off, I'm lazy, and on top of that, I'm a procrastinator. But it seems that with the more free time I have, the less I do. Doesn't that seem crazy? Well, I won't have much free time for long, the school year is coming along, so that means more blogging. lol.
Onion dill bread
Adapted from the bread bible
- 2 3/4 cup plus 1 tbs flour
- 1/2 tbs yeast
- 1/2 tbs salt
- 1 cup warm water mixed with
- 1/4 cup dry milk
- 1/4 cup olive oil
- 1/2 cup onion
- 1 tbs dry dill
Combine 2 1/3 cup flour and the yeast. Then add the salt. Then stir in the water/milk and oil. Knead for 5 min adding is little remaining flour as possible. Cover with inverted bowl and let rest for 20 min.
Knead for another 5 min untill elastic.
Transfer the dough into an oiled bowl and oil the top. Cover with plastic wrap and let rise untill doubled, about 1 1/2 -2 hours.
Scrape dough onto a floured surface and press into a large rectangle. Sprinkle ontop onions. Roll up, then knead the dough.
Press into a rectangle and roll up tightly and tuck the ends in. Plate seam side down on the countertop and cover with plastic wrap. Let relax for 30 min.
Form dough into rectangle...again. Your can either roll it up tightly to form a loaf, or you can shape it into a batard.
Set on parchment lined baking sheet and cover loosly with plastic wrap. Let rise until doubled. 30 min-1 hour.
Preheat the oven to 400 degrees. Have an oven sheet on the bottom of the oven while preheating
Slash the dough and place in oven on lowest shelf. Toss 1/2 cup of ice cubs on the tray on the bottom of your oven. Close door immedietly.
Bake 30-35 min untill golden brown. Half way through baking, turn sheet around to ensure even cooking.