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Caramelized Shallots, Basil-Olive Oil and Goat Cheese Bread

 
Caramelized Shallots, Basil-Olive Oil and Goat Cheese Bread
59

Super moist and cheesy bread topped with caramelized shallots or red onions and brushed with basil-olive oil. The aroma from the oven during the baking will fill up your entire house, and this bread will not last long.

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

2 1/6

hrs

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

Caramelized shallots:
12 each shallots
peeled and halved, or 2 large red onions, cut into wedges
*
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Dough:
2 ¼ teaspoons yeast, active dry
1 package
1 teaspoon honey
or sugar
1 cup milk
warm, or a little more as needed
2 cups whole-wheat flour
½ cup all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
4 ounces goat (chevre) cheese
crumbled
Basil olive oil:
4 tablespoons olive oil, extra-virgin
½ cup basil
freshly and finely chopped
*

Directions

In a small bowl, mix together the olive oil and basil until well combined. Set aside. You can make it the day before, let it marry in the frige.

Preheat the oven to 350℉ (180℃).

Toss together the shallots, olive oil and balsamic vinegar on a large baking sheet, then spread the shallots evenly.

Bake for 20 to 25 minutes until the shallots are caramelized.

Remove from the oven and set aside. You can turn off the oven now.

To make the dough:

Add the yeast, honey or sugar, and milk in a 2-cup measuring cup or a medium bowl, and stir well.

Let it sit for about 10 minutes until the mixture bubbles and the yeast is activated.

In a large mixing bowl, add both of the flours, salt and olive oil.

Pour the yeast and milk mixture into the large bowl, and stir with a wooden spoon until well combined.

Knead the dough with a dough hook under low speed until an elastic and smooth dough forms, about 5 minutes. You may need add a little more milk or flour depending on how sticky the dough is.

Turn the dough onto a lightly floured working surface and knead for about 2 minutes.

Coat the large mixing bowl with cooking spray, and place the dough into the bowl.

Cover with a large piece of plastic wrap or a damp towel.

Let sit at a warm place until the dough doubles in size, 1 to 2 hours, depending on how warm the place is.

Punch dough down, knead the crumbled goat cheese into the dough until the dough elastic and smooth again, it should be moist and not too sticky.

Place the dough into a 7 by 10-inch or similar capacity casserole dish brushed with about 1 to 2 tablespoons basil olive oil.

Press the dough to fit the dish, about 1 to 1½-inch thick.

Push the caramelized shallots into the surface of the dough.

Brush the remaining basil olive oil on top of the shallots and dough.

Let sit at a warm place for another 40 minutes to 1 hour until it doubles again.

Preheat the oven to 350℉ (180℃).

Bake the bread for 20 to 25 minutes until the bread becomes golden.

Cool a few minutes, cut into squares and serve warm.

 

* not incl. in nutrient facts

Reviews

almost 6 years

Found this bread recipe in Donna Hay magazine along with the other three. Adding both milk and goat cheese to the dough really made the bread super moist, fluffy and delicious. I made a few changes here, the original recipe brushed the basil-olive oil after baking, I brushed the oil inside the baking dish before I put the dough in, I also brushed the dough with the remaining oil after topped with shallots, then I baked the bread in the oven. The bread turned out absolutely flavorful and tasty. This dough recipe itself is a definite keeper.

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Nutrition Facts

Serving Size 134g (4.7 oz)
Amount per Serving
Calories 39548% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 484mg 20%
Total Carbohydrate 14g 14%
Dietary Fiber 6g 25%
Sugars g
Protein 24g
Vitamin A 7% Vitamin C 2%
Calcium 12% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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