Onion rye bread
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Onion rye bread
  Onion    Rye    Bread  
Last updated 6/12/2012 12:45:27 AM. Recipe ID 5262. Report a problem with this recipe.
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      Title: Onion rye bread
 Categories: Breads
      Yield: 3 Servings
  1 1/3 oz Cake yeast;-=OR=-
      2    Envelopes dry yeast
      4 fl Lukewarm water
      4 oz Bread flour

      1 lb Rye flour
      1 lb Bread flour
    1/2 oz Salt
      1 pt Lukewarm water
      1 oz Oil
      8 oz Chopped onion
  FOR THE SPONGE, whisk yeast into water to disperse and stir into flour
  until smooth. Cover and let rest for 30 minutes. FOR THE DOUGH,
  combine flours and form a well, placing salt and sponge inside. Mix
  to form dough. Knead 8-10 minutes until smooth and elastic. Place in
  a lightly oiled bowl, cover and let rise until doubled. Saute onion
  in oil until lightly browned. Blot off all excess oil. Deflate dough
  by pressing out with your hands. Gently knead in onions and allow to
  rest for 10 minutes. Divide dough into 3 pieces, place in greased
  casseroles, and make 3 slashes in the top of each loaf. Cover with
  oiled plastic wrap and allow to rise until doubled. Bake at 425F for
       20    minutes. Makes 3 Loaves

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Recipe ID 5262 (Apr 03, 2005)

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