|I love to throw a nice dinner party. This means formal place settings at the dining room table, a table cloth, fabric napkins, good wine and best of all a chance to wow my friends with my latest favorite recipe. A nice touch for dinner parties, if you've got the time, is fresh baked bread. My favorite is this rosemary onion bread that is delicious with soup or salad.|
You will need:
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 cup warm water
1 tablespoon olive oil
1 medium onion, peeled and chopped
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon granulated sugar
1 cup whole-wheat flour
Approximately 1 1/2 cups all-purpose flour (more if needed)
In a large mixing bowl, sprinkle yeast over warm water (105°F to 115°F); let stand for 5 minutes or until mixture becomes foamy.
Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and sauté until softened and edges start to turn golden brown, about 5 minutes.
Stir rosemary, salt and sugar into yeast mixture. Add onions and whole wheat flour and mix. Add enough all-purpose flour to form a soft dough. Turn out onto a floured surface and knead for 5 minutes. Place in a clean, oiled bowl and cover with a clean towel. Let rise in a warm place for 1 hour, or until doubled in size.
Preheat oven to 400°F.
Punch dough down. Roll up and place in a 9 x 5 x 3-inch loaf pan or for a thinner, crunchier loaf, shape into desired shape and bake on a baking sheet.
Bake the bread for about 35 to 40 minutes or until a hollow sound is heard when tapped.