SODA BREAD WITH CARAMELIZED ONION AND CARAWAY
Copied from Bon Appetit October 2005. This recipe is courtesy of The Buttery restaurant in Glasgow, Scotland. I posted it here for safekeeping.
Provided by COOKGIRl
Categories Quick Breads
Time 55m
Yield 1 round loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large non-stick skillet over medium heat saute the onions, garlic and bay leaf for about 25 minutes. The onions will turn a deep golden color.
- Cool the onion mixture slightly, discard the bay leaf, and puree the onions in a blender.
- Position an oven rack in the center of the oven. Line a baking sheet or cookie sheet with parchment paper.
- Sift the flour, sugar, baking soda, cream of tartar and salt into a large mixing bowl. Stir in the caraway seeds.
- Make a well in the center of the flour mixture. Whisk the buttermilk and yogurt in a small bowl. Add the buttermilk, yogurt and onions to the flour. Stir together only until mixed. DO NOT overstir.
- Turn dough out on a lightly floured board and knead until dough is smooth, about 2 minutes.
- Shape the dough into a 6-inch diameter by 2 1/2-inch-high round.
- Place dough on the baking sheet. If desired, using a sharp knife, cut a deep cross design in the top center of dough.
- Dust the top of the dough with a light dusting of flour.
- Bake the bread for approximately 55 minutes or until light brown and crusty on the outside. The loaf is baked thoroughly when you hear a "hollow" sound when tapped on top of the loaf.
- Transfer to wire rack to cool.
Nutrition Facts : Calories 2067.7, Fat 38.7, SaturatedFat 8.1, Cholesterol 23.3, Sodium 3901.6, Carbohydrate 369.9, Fiber 19.2, Sugar 37.7, Protein 57.2
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