Summer Solstice Bread
From zena824 16 years ago
- 30 minutes to make
- Serves 12
This peasant style fresh bread has an alluring aroma..
Ingredients
- 3 tablespoons olive oil shopping list
- 1/4 cup chopped onion shopping list
- 1 cup all purpose flour shopping list
- 1 cup whole wheat flour shopping list
- 1/2 cup shredded Romano or parmesan cheese shopping list
- 1/4 cup fresh basil chopped shopping list
- 1 teaspoon baking powder shopping list
- 1/4 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 2 eggs shopping list
- 1/2 cup butter milk shopping list
- 1 tablespoon water shopping list
- 2 or 3 roma tomatoes, very thinly sliced shopping list
How to make it
- In a skillet heat 1 tablespoon of the olive oil over medium heat.
- cook and stir onion in hot oil for 5 minutes or until golden brown; set aside.
- Preheat oven to 375 degrees.
- In a large mixing bowl combine all purpose flour, wheat flour, cheese, basil, baking powder, baking soda, and salt.
- Make a well in the center of dry ingredients.
- Slightly beat one egg
- In a small bowl stir together remaining oil, buttermilk, and the beaten egg.
- Stir in onion mixture.
- Add buttermilk mixture to flour mixture, stirring until flour mixture is just moistened.
- With floured hands, knead gently in bow 2 or 3 times or until dough is nearly smooth.
- Shape into two 4 in rounds; or into one 6 in round loaf.
- Place on lightly greased baking sheet.
- Slightly beat the remaining egg with 1 tablespoon water and brush loaf with egg mixture.
- Arrange tomato slices on top.
- Bake for 25 to 30 minutes or until golden brown.
- Cool on wire rack.
- Can be eaten warm or at room tempature.
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