Onion Buckwheat
Source: National Onion Association
Yield: 2, 10-inch-round loa
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Nutritional Information:
Nutritional Information
Ingredients
| • | 1 lb. SYSCO Imperial diced white onion |
| • | 3 Tbsp. SYSCO Imperial olive oil |
| • | 4 1/2 tsp. SYSCO Classic active dry yeast |
| • | 1/2 cup Wholesome Farms milk |
| • | 1 Tbsp. finely chopped SYSCO Natural fresh rosemary, leaves only |
| • | 6 1/2 cups unbleached white bread flour |
| • | 1/2 cup buckwheat flour |
| • | 3 oz. SYSCO Imperial gouda cheese |
| • | 4 Tbsp. SYSCO Imperial poppy seeds or nigella seeds (onion seeds), garnish |
Preparation
| 1. | Sauté onions in olive oil over medium-high heat until just browned, about 5 minutes. Set aside to cool. |
| 2. | Combine yeast with 1 1/2 cups 90°F water, let sit 10 minutes until creamy. Add milk; stir to combine. Slowly add rosemary, salt, flours and cooled onions. When well combined, add cheese; blend in. (Dough will be slightly sticky.) |
| 3. | Knead dough about 10 minutes, until smooth and elastic. Add more flour as needed if dough is too soft. Place dough in lightly oiled bowl. Cover; let rise until doubled in bulk, 1 1/2 to 2 hours. |
| 4. | Gently punch down dough and place on lightly floured surface. Cut in half; shape into two balls. Spritz tops with water and press in poppy or nigella seeds. Place on lightly floured sheet pans. Cover; let rise until almost doubled, 45 minutes to 1 hour. |
| 5. | Slash tops with razor; place in 450°F oven. Add steam for first 10 minutes. Reduce heat to 400°F; bake 35 to 40 minutes more. Cool completely on rack. |
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