Caramelized Onion And Bacon Pull Apart Bread Food

CARAMELIZED ONION AND BACON PULL-APART BREAD

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Heat a large skillet with a lid over medium-high heat and add the bacon. Cook, stirring occasionally, until the bacon is golden brown, about 9 minutes. Transfer the bacon to a plate using a slotted spoon. Add the onions to the skillet and cook, covered, stirring occasionally and scraping up the stuck bits on the bottom of the pan as needed, until the onions release their juices and are caramelized, golden and soft, about 30 minutes. (If the onions begin to brown before they soften, stir in a tablespoon water, lower the heat and return to cooking.)
• Combine the butter, thyme, 1 teaspoon salt and some pepper in a medium bowl. Stir in the onions until the butter melts and becomes saucy.
• Meanwhile, with a large serrated knife, shave 1/4 inch off the bottom crust of the bread.. Make 1-inch wide crosshatch cuts on the top of the bread, three-quarters of the way through to the bottom. Put the bread on the prepared baking sheet.
• Spoon 3/4 of the onion mixture into all of the slits. Mix together the Gouda and mozzarella in a small bowl, then stuff three-quarters of the cheese inside all of the slits. Spoon the remaining onion mixture on top, followed by the remaining cheese. (The bread will be very stuffed and messy.) Cover the bread loosely with foil and bake until the filling is warm and the cheese is melted, about 25 minutes. Transfer to a platter or cutting board and top with the bacon and parsley. Serve immediately.

BACON-ONION BREAD

Steps:

• Adjust oven rack to top third position, and pre-heat oven to 350°F.
• Coat 9"x5"x3" loaf pan with cooking spray.
• In a skillet, cook the bacon just until crisp.
• Using a slotted spoon, transfer bacon to paper towels to drain; then coarsely dice.
• Discard all but 2 tablespoons of the bacon grease.
• Add onion, and saute over medium-low heat until tranlucent (2-3 minutes).
• In a large bowl, thoroughly mix the flour, baking powder, sugar, salt, black pepper, and cayenne pepper.
• Blend together the eggs, cottage cheese, and butter until smooth; then stir in the bacon and onion.
• Pour the wet ingredients over the dry ingredients and mix together just until combined (Do NOT over mix).
• Spoon batter into the prepared loaf pan, smoothing it on top.
• Bake in pre-heated oven for 50 minutes or until tester comes out clean when inserted.
• Turn out onto a wire rack to cool before slicing.

CARAMELIZED ONION BREAD

Steps:

• To prepare the sponge, place the water in a mixing bowl.
• Sprinkle the yeast over the water, stir in and let sit for 2 minutes.
• Mix in the 1 cup bread flour.
• Cover the bowl with plastic wrap and let sit overnight or for 14-16 hours.
• To prepare the onions, heat the olive oil and sugar in a heavy-bottomed saucepan over medium heat for 1 minute.
• Add the onions, stir well, and saute, stirring occasionally, for 10-12 minutes or until browned and caramelized.
• Remove the pan from the heat and set aside to cool.
• To prepare the dough, place the water in the bowl of an electric mixer or in a mixing bowl.
• Sprinkle the yeast over the top, stir in, and let sit for 2 minutes.
• Add the sponge, bread flour, whole-wheat flour, salt and pepper.
• Mix with the dough hook for 2 minutes, or until the ingrediets are combine.
• Or beat vigoursly with a wooden spoon for 8-10 minutes.
• Let the dough rest for 15 mintes.
• Add the caramelized onions and resume mixing, continuing for 12-14 minutes or until the dough is silky and elastic and pulls away from the sides of the bowl.
• The dough should be very wet and sticky, but still elastic.
• Transfer the dough to a lightly oiled bowl and cover with plastic wrap.
• Let rise in a warm place for 1 1/2 hours, or until doubled in volume.
• Turn over a baking sheet and set a piece of parchment paper on it.
• Place the dough on a well-floured work surface, handling it gently to preserve as much volume as possible and cut into 2 equal pices.
• Gently pull and stretch each piece of dough into a flat round, about 1 1/4 inches thick.
• Transfer to the parchment paper.
• You may have to reshape once you have moved it.
• Cover with plastic wrap, and let rise in a warm place for 45 minutes to 1 hour.
• To avoid the plastic from sticking to the dough, spray the dough with some cooking spray.
• Place a baking stone on the middle rack in the oven and preheat to 450 degrees.
• Using a spray bottle, spritz the oven walls with water.
• Work quickly so the oven does not lose heat.
• You could also quickly place several ice cubes in the bottom of the oven after you have placed the loaves in the oven.
• Slide the loaves, still on the parchment paper, into the oven onto the hot stone.
• Bake for 16-18 minutes, or until the bread brown.
• Transfer the flatbreads to a rack to cool.
• Note: I could only bake one loaf at a time.
• Next time I will forget about turning the dough onto a floured board.
• I'll gently dump half of the dough onto each piece of parchment paper and shape it there.