Walnut & red-onion bread rounds with toaste
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Walnut & red-onion bread rounds with toaste
  Bread    Appetizers    Walnuts  
Last updated 6/12/2012 1:28:42 AM. Recipe ID 64180. Report a problem with this recipe.
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      Title: Walnut & red-onion bread rounds with toaste
 Categories: Breads, Appetizers
      Yield: 20 Servings
           -----belle bestor-----
      1 pk Dry yeast
      1 c  Warm milk
    1/3 c  Warm water; 105 to 115f
      1 c  Walnuts; coarsely chopped
  3 1/2 c  To 4 cups unbleach flour
    3/4 c  Red onion; finely chopped
    1/2 c  Whole wheat flour
    1/2 c  Butter; softened
      1 tb Salt
      2 tb Cornmeal
    1/2 lb Gruyere cheese; coarse grate
           Salt and cayenne pepper
    1/4 c  Whipping cream
  1. Combine yeast and water and proof 5 minutes. Add 1 3/4 cups of
  unbleached flour a, the whole wheat flour, salt, and milk. Beat about
  2 minutes. Add walnuts, onion, and butter; mix thoroughly. Beat in
  remaining flour 1/2 cup at a time to make a stiff dough. When becomes
  too stiff to stir, turn out onto lightly floured surface. Knead
  gently until is smooth and elastic, about 10 minutes, incorporationg
  more flour as necessary to keep dough from sticking. Transfer to a
  buttered bowl, turn to coat, cover with a towel, and let rise in a
  warm place until doubled in bulk, about 1 hour. 2. 425 oven. Punch
  dough down and knead gently 3 to 4 minutes. Shape into a long loaf
  and put an a baking sheet sprinkled with cornmeal. Let rise,
  uncovered 15 minutes. 3. Place a pan of hot water on the oven floor
  or on a lower rack. Slash top of dough with scissors in three places
  and bake 30 minutes. Remove pan of water, reduce heat to 300 F, and
  bake until bread is well browned and sound hollow when tapped of the
  bottom, about 30 more minutes. Cool on a rack. Slice intorounds 1/4"
  thick. 4. To assemble for hors d'oeuvres: Preheat oven to 375.
  Combine cheese, cream and salt and cayenne to tast. Divide mix among
  bread rounds, arrange rounds on a baking sheet, and bake until
  bubbly, about 10 to 12 minutes. Serve immediately.
   Califonia Culinary Academy

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Recipe ID 64180 (Apr 03, 2005)

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