Caramelized Shallots, Basil-Olive Oil & Goat Cheese Bread
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 servingsPrep
20 minCook
20 minReady
2 1/6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Caramelized shallots: | |||
| 12 | each |
shallots
peeled and halved, or 2 large red onions, cut into wedges |
*
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
balsamic vinegar
|
|
| Dough: | |||
| 11 | ml |
yeast, active dry
1 package |
|
| 5 | ml |
honey
or sugar |
|
| 237 | ml |
milk
warm, or a little more as needed |
|
| 473 | ml |
whole-wheat flour
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
olive oil
|
|
| 115.6 | ml/g |
goat (chevre) cheese
crumbled |
|
| Basil olive oil: | |||
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 118 | ml |
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.
