Sunday, April 20, 2008
This is the best bread I've made so far from Artisan Bread in Five Minutes a Day--mostly, I think, because it has a layer of caramelized Vidalia onions in it. Caramelized onions improve almost everything, except maybe ice cream. I hadn't decided what bread to make this week, when a friend asked me on Saturday if I'd ever made onion rye bread. I had to admit that I hadn't.
When I was leafing through cookbooks later that day, I saw that Artisan Baking had a recipe for onion rye, so it seemed fated that I should make it.
This bread follows the standard Artisan procedure of mixing a large amount of dough, letting it rise for a few hours, and then putting most of it away for later.
For the onion rye, you use the amount for one loaf, roll it out into an oval, cover with caramelized onions, and roll up, jelly-roll style.
This would have turned out to be a handsome loaf of bread, except that I had a brain lapse that made me roll it up on the counter instead of on a parchment-lined baking sheet. It had already risen beautifully when I came to the realization that no matter how carefully I tried to lift it and place it on the pan, it was going to collapse. And I was right. So instead of the high and handsome loaf I was anticipating, I had a squat and dumpy one. And that's why there is no photo of the whole loaf. Even the squad and dumpy loaf tasted excellent, though, and the bonus is that I have two loaves of rye bread in the refrigerator just waiting to be shaped.