Side Pannel
Non
Ingredients List
- 2 1/2 c ;Water, lukewarm
- 1 pk Yeast, dry
- 1 1/2 ts Sugar
- 1 ts Oil
- 3/4 ts Salt
- 4 c Flour, unbleached
- 2 c Flour, whole wheat
- 1/2 c Onion; minced
- 1 ts Garlic; minced
Directions
Approx. Cook Time: 3:00 In a large
bowl, combine 1/2 cup of the water, the yeast, and sugar and let stand
until foamy; about 5 minutes. Add the rest of the water, the oil, and the
salt, then gradually add four cups of the unbleached flour and all of the
whole wheat flour, one cup at a time, mixing well after each addition with
a wooden spoon. Transfer the dough to a floured surface and knead until
smooth and elastic, about 10 minutes, adding enough of the remaining
unbleached flour to prevent sticking. Shape the dough into a ball, place in
a buttered bowl and turn to coat. Cover with a tea towel and let rise in a
warm, draft- free place until doubled in bulk, about 1 1/2 hours. Divide
the dough into eight pieces and shape each piece into a ball. On a floured
surface with a floured rolling pin, roll out each ball into a round about
seven inches in diameter. With a pastry brush, brush each round with cold
water. Cover with a towel and let stand 30 minutes. Meanwhile, preheat the
oven to 500 F. (yes, five hundred). Place a heavy-duty baking sheet in the
oven to heat for 15 minutes. Wet your hands in cold water and make an
indentation in the center of each dough round about two inches in diameter.
With a fork, prick all over the indentation in a circular fashion. Sprinkle
with the onion and garlic. Carefully remove the baking sheet from the oven.
Sprinkle the rounds lightly with cold water and place on the baking sheet.
Bake in the lowest part of the oven until the breads are light golden and
baked through, 12 to 15 minutes. Remove from the oven, wrap in a clean,
damp kitchen towel, and let rest for 10 minutes.
Please to the Table
von Bremzen & Welchman
bowl, combine 1/2 cup of the water, the yeast, and sugar and let stand
until foamy; about 5 minutes. Add the rest of the water, the oil, and the
salt, then gradually add four cups of the unbleached flour and all of the
whole wheat flour, one cup at a time, mixing well after each addition with
a wooden spoon. Transfer the dough to a floured surface and knead until
smooth and elastic, about 10 minutes, adding enough of the remaining
unbleached flour to prevent sticking. Shape the dough into a ball, place in
a buttered bowl and turn to coat. Cover with a tea towel and let rise in a
warm, draft- free place until doubled in bulk, about 1 1/2 hours. Divide
the dough into eight pieces and shape each piece into a ball. On a floured
surface with a floured rolling pin, roll out each ball into a round about
seven inches in diameter. With a pastry brush, brush each round with cold
water. Cover with a towel and let stand 30 minutes. Meanwhile, preheat the
oven to 500 F. (yes, five hundred). Place a heavy-duty baking sheet in the
oven to heat for 15 minutes. Wet your hands in cold water and make an
indentation in the center of each dough round about two inches in diameter.
With a fork, prick all over the indentation in a circular fashion. Sprinkle
with the onion and garlic. Carefully remove the baking sheet from the oven.
Sprinkle the rounds lightly with cold water and place on the baking sheet.
Bake in the lowest part of the oven until the breads are light golden and
baked through, 12 to 15 minutes. Remove from the oven, wrap in a clean,
damp kitchen towel, and let rest for 10 minutes.
Please to the Table
von Bremzen & Welchman
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