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Whole Wheat Caramelized Onion & Rosemary Bread


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We made these for our Halloween Party this week and they were so good.  We will definitely be making these again.  The sweet onion with the rosemary were a great combination and these are probably going to show up on our Thanksgiving menu this year.

Whole Wheat Caramelized Onion & Rosemary Bread
Adapted from Simply Scratch
1 large sweet onion
1 T. butter
1 T. olive oil
2 cloves garlic minced
1 1/2 c. warm water
3 t. active dry yeast
3 T. olive oil +more for oiling
3 c. fine ground whole wheat flour
1 c. stone ground whole wheat flour
2 t. salt
2 sprigs rosemary, leaves removed and chopped
1-2 T. butter, melted 

1) Warm oil and butter over medium heat in a medium skillet.  Saute the onions and garlic about 15-20 minutes until they are browned and carmelized.

2) Pour warm water into a bowl.  Sprinkle the yeast on top of the water.  Then mix in the honey and olive oil.  Let stand for about 5-10 minutes until the yeast begins to bubble.

3) In a stand mixer fitted with a dough hook  combine the flour and the salt.  Add the onions and garlic and toss to coat.  Add the yeast mixture and mix in the mixture in the stand mixer until well combined.  The dough will be very wet.  Add more flour as necessary till you have a sticky, but easier to handle dough.  Let the dough hook knead the bread for about 5-8 minutes and then turn the dough out into a bowl greased with olive oil.  Cover and allow the dough to rise for 1.5 to 2 hours until it has doubled in size.

4) Divide the dough into 12 even portions and roll them roughly into balls.  Cover again and let them rise for another 15-20 minutes.  Meanwhile preheat oven to 400 degrees.

5) Bake the dough for 9-10 minutes.  Brush with melted butter and then return them to the oven for another 9-10 minutes until they are golden brown. 


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