SODA BREAD WITH CARAMELIZED ONION AND CARAWAY

Soda Bread With Caramelized Onion and Caraway image

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

Time 55m

Yield 1 round loaf

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 medium onions, cut in half and sliced thinly
1 garlic clove, finely minced
1 bay leaf
3 1/4 cups unbleached white flour
1 tablespoon sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
3/4 teaspoon salt
2 tablespoons caraway seeds, lightly crushed
3/4 cup buttermilk
1/2 cup plain yogurt (full fat, NOT non-fat)

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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