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Onion garlic dutch oven bread

Prof DanProf Dan Posts: 339
edited November -1 in EggHead Forum
First, chop up and saute half an onion on low in a covered skillet in a tablespoon of olive oil. Toss in three chopped cloves of garlic. Let it simmer for 15 min. [p]Put 2 teaspoons of yeast into 3/4 cup of warm water. Let it start bubbling.[p]In your food processor, using the dough hook, blend the onion/garlic stuff, 3 cups flour, one and a half teaspoons of salt, a teaspoon of brown sugar, and a tablespoon of wheat germ. Now dribble in the yeasty water. You may have to dribble in more water till the dough forms up.[p]Put it in a plastic bag to rise, for at least an hour. [It'll keep in the fridge for a week at this point.] Punch it down, let it rise again, and then form the loaf into a round ball.[p]Spray the inside of your cast iron dutch oven with nonstick spray. Heat the Egg to 400 degrees. Put a layer of firebricks onto the grill. Put the dutch oven on and let it preheat for at least 20 minutes.[p]When you are ready to put the bread in, spread a little oil on top of the loaf and sprinkle on a little salt. Slice a big shallow "X" onto the loaf; it'll spread out better while its baking.[p]Plop the loaf into the oven and cover. Cook one hour at 400. No peeking.[p]Lift it out of the oven after an hour. [Leather gloves help a lot.] The crust should be thick, crispy-chewy, and golden. The inside will be softer than in a conventional oven, since the dutch oven retains moisture. Slice and serve, or just tear off big hunks.[p]


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