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Ingredients
| dehydrated onion flakes: 1/2 cup (chopped) |
| salted butter: 1/2 cup |
| sour cream: 2 cups |
| water: 2 cups (warm) |
| active dry yeast: 5 tsp |
| salt: 1 Tbl |
| granulated sugar: 1 tsp |
| fresh basil (chopped): 2 Tbl |
| cornmeal: 1 cup |
| bread flour (unsifted): 8 1/2 cups (divided) |
| eggs: 1 (large) |
| water: 1 Tbl |
Oregon Sour Cream Onion Bread
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
50 min -
Servings
9 serving(s)
Tags
- Saute onion in butter until golden.
- Combine sour cream, water, yeast, salt, sugar, basil, cornmeal, and 4 cups of the flour in a mixing bowl.
- Mix with a dough hook on low speed for 3 minutes (hand kneading will take 7 to 10 minutes).
- Gradually add 4 cups of flour.
- Mix 5 to 7 minutes longer, adding more flour as needed until dough cleans side of bowl.
- Cover mixing bowl and sit in warm place until doubled (about 1 hour to 1 1/2 hours).
- Punch dough down and let rise 10 minutes.
- Form into 2 round loaves and place on cornmeal-dusted 12X18" sheet pan.
- Allow to rise until doubled, about 20 to 30 minutes.
- Beat egg and water.
- Gently brush loaves with egg wash.
- With a very sharp knife, cut 4 vertical and 4 horizontal slashes on top of each loaf.
- Bake in preheated 375 degree oven for 50 minutes or until well browned.