Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

June 29, 2009

Foodie With Family: Full-stomach hunting

(Continued)

1 t. onion powder

2 c. hot tap water (around 120 degrees)

Melted butter for brushing the bread before and after cooking.

Canola oil for drizzling

Whisk the flour with the cheddar, yeast, sugar, salt, minced chives and onion powder. (If using a food processor, simply add those dry ingredients to the food processor bowl and pulse 5 times.)

Pour in the hot water and add the minced onions, then stir 100 times (That is equal to 3 minutes with a stand mixer fitted with a dough hook. If using the food processor, drizzle the water in while the machine is running until the dough forms a ball.)

Knead the dough for 8 minutes (If using stand mixer with a dough hook, allow to mix on low for 4 minutes. If using the food processor, allow the ball to spin 20 times.) Form the dough into a tight round. Drizzle some vegetable or canola oil into a bowl. Place dough into the bowl and flip over, so both sides are lightly coated with oil. Cover with a damp tea towel (or paper towel) and allow to rise for 15 minutes.

Punch down dough and divide into two equal pieces. Form the dough into rounds.

To make a nice tight ball, pull the top of the dough over and down the side, rotate the ball a bit in your hands and repeat until you've gone all the way around the ball.

Tuck the excess under. Voila! Tight dough balls! Place about 6 inches apart on an ungreased, rimmed baking sheet. Gently pat the dough rounds down so they are relatively flat on top. Use a sharp knife to slash an "X" about 1/4 inch deep over the tops of the loaves.

Brush each loaf generously with melted butter.

Place baking sheet in a cold oven over a cake or loaf pan filled with hot tap water. Set oven to 400 degrees. As soon as you turn the oven on, set your timer for 40 minutes. Begin checking the bread when the timer goes off.

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