Here is the bread: Onion Oregano French Bread. The recipe follows, and it's simply delicious!
And here is the tile: What a thoughtful hostess gift this would make if you're invited to a dinner party and don't want to bring that same old boring bottle of wine! Here's an idea for you, make the bread, bring the trivet and you'll be the total hit of the party!! Not to mention, you'll be on everyone's guest list for all the upcoming social events of the season! No, seriously! LOL
Onion Oregano French Bread
5 cups all-purpose flour
1/2 cup crushed French fried onions
3 tablespoons dried, minced onions
2 packages active dry yeast
3 tablespoons sugar
2 teaspoons salt
1-1/2 teaspoons dried oregano
In a large mixing bowl, combine the above ingredients and whisk to combine.
2 cups warm water (120-130 degrees)
2 tablespoons olive oil
1 egg white
1 tablespoon water
2 tablespoons cornmeal (optional)
Add the 2 cups warm water and olive oil to the dry ingredients and stir well to combine.
Add in enough of the remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 3 minutes.
Place your dough in a greased bowl, turning once to grease the top. Cover with plastic wrap and allow to rise in a warm place until doubled, about 1 hour.
*Special note: I like to warm my oven at 200 degrees for a few minutes, then cool it down about 5 minutes. I then add my covered dough into the warmed oven (make sure the heat is turned off) and allow to rise.
This dough is simply amazing! As it was rising I could already smell it's oniony, yeasty goodness and it wasn't even in the baking stages. Winning! (Sorry, bad reference) *snort*
After the first rise, punch the dough down and divide in half. Roll each portion into a 14x6 ('ish) rectangle shape (I certainly don't measure and won't expect you to either... unless you're really, really good).
Roll the dough, jelly-roll style, starting with the long side. Place each dough, seam side down on a parchment lined baking sheet that has been sprinkled with a light dusting of cornmeal. Take a moment to reshape your dough, if needed, making sure it looks nice and pretty.
Allow your loaves to rise one last time in your low, warmed oven for approximately 1 additional hour. About half way through this rise, remove your dough and gently make some cross cuts into the top with a sharp paring knife (if desired) and replace your dough back into the warmed oven for the last half hour of rise time.
Right before baking, mix the egg white and 1 tablespoon water thoroughly and brush the tops of your loaves. Bake your loaves in a preheated 375 degree oven for approximately 30-35 minutes or until golden brown and they sound hallow when tapped with your finger.
Allow to cool as long as you wish or dive right in when you are at your breaking point and can wait no longer! Break out the butter and/or condiment sandwich fixin's and don't say I didn't warn you!!! This bread is goooooooood!!!
I served mine with sliced, cooked bratwurst topped sauerkraut for last night's dinner (I know, I know...not French at all) and the additional loaf I'll be using for panini sandwiches later in the week....LOL
Come to think of it, maybe I should come up with a new name for this bread. How about "European Onion Oregano Bread"? Yep, that's the ticket!
Just LOOK at that crumb!!!! Makes me want to cry it's so pretty :)
But wait and dry your eyes, maybe you should hold off until your waiter can serve you...
There there now, that's better! Please enjoy the recipe and I hope you enjoyed being waited on by Maurice as well. Bon Appetit!
For information on ordering my custom painted tiles in any design you have in mind, please email me for a quote.
Until we eat again!!!Renée