Cajun onion bread
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Cajun onion bread
  Cajun    Onion    Bread  
Last updated 6/12/2012 1:11:52 AM. Recipe ID 39555. Report a problem with this recipe.
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      Title: Cajun onion bread
 Categories: Breads, Tried
      Yield: 12 Servings
      1 tb Sugar
      1 tb Active dry yeast
  1 1/2 c  Water
  4 1/2 c  All-purpose flour
      2 ts Kosher salt
      2 tb Olive oil
    1/2 c  Onions; diced small
      1 tb Sugar
      1 tb Cajun spice
  Combine the sugar, yeast, and water in a small bowl. Stir to dissolve
  the yeast. Stir in the flour, a little at a time.
  Mix in the salt then knead on a lightly floured surface until smooth.
  Let the dough rise in a warm area until doubled in size.
  While the dough is rising, heat a medium saute pan over medium heat.
  When the pan is hot, add a small amount of oil, let it get hot. Add
  the onions and cook for a few minutes, stirring occasionally. When
  the onions have started to 'sweat', add about 1 tablespoon sugar and
  continue to cook, scraping the bottom of the pan as needed. Cook
  until the onions are nice and brown. Drain and set aside.
  Oil a jelly roll pan, punch down the dough, and spread in the pan
  evenly. Brush the top of the dough with olive oil and allow to rise
  until doubled in size.
  Sprinkle some Kosher salt and the cajun seasoning on top of the
  dough. Bake at 400 degrees F. for about 10 minutes. Remove from oven
  and sprinkle onions on top. Bake another 10 minutes or until golden
  Betsy's Notes: I would use less sugar for the onions next (maybe
  half) and I omitted the salt sprinkled on the top.
  Per serving: 205 Calories; 3g Fat (12% calories from fat); 5g
  Protein; 39g Carbohydrate; 0mg Cholesterol; 394mg Sodium

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Recipe ID 39555 (Apr 03, 2005)

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