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French Onion, Garlic & Cumin Bread

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Submitted by butterflyangel122983

French Onion, Garlic and Cumin Bread recipe

YIELD

24 servings

PREP

30 min

COOK

40 min

READY

2 hrs

Ingredients

3 3
SLICES SLICES BACON
chopped
1 1
MEDIUM EACH ONIONS
peeled, halved
8 8
EACH GARLIC CLOVES
chopped *
79
CUP ML PECANS
toasted, chopped
1 5
TEASPOON ML SALT
1 5
TEASPOON ML BLACK PEPPER
coarse
2 3E+1
TABLESPOONS ML ROSEMARY LEAVES
chopped
2 3E+1
TABLESPOONS ML CUMIN SEEDS
4 946
CUPS ML BREAD FLOUR
2 ¼ 11
TEASPOONS ML YEAST, ACTIVE DRY
1 1
LARGE EACH EGGS
lightly beaten
½ 118
CUP ML SWISS CHEESE
grated
¾ 177
CUP ML WATER
1 15
TABLESPOON ML CORNMEAL

Directions

In a large frying pan or skillet over medium heat, cook the bacon, onion and garlic until lightly browned and the bacon is crispy.

Sir in the pecans, salt, pepper, rosemary and cumin seed.

Set aside.

In the work bowl of a food processor, using the plastic dough blade, combine 3 cups of the bread flour and the sautéed onion mixture.

Add the yeast, egg and the swiss cheese and combine thoroughly.

With the machine still running add the water slowly until the mixture begins to pull together and forms a ball.

If the dough is sticky, add the remaining flour ¼ cup at a time.

Process until the dough cleans the sides of the work bowl, then knead for approximately 1 minute longer.

The dough should be smooth and elastic and bounce back when pressed with your finger.

Place the dough into a lightly oiled freezer type plastic bag and put in a warm place to double in volume, about 1 hour.

Remove the dough from the bag and punch down.

Shape the dough into a round, placing the dough on a lightly greased baking sheet that has been dusted with the cornmeal.

Make 3 or 4 decorative slashes into the top of the bread and brush with the egg glaze.

Allow to rise again, in a warm draft free area until doubled, about 45 minutes.

Place the dough into a preheated 375℉ (190℃) oven and cook for 35 to 40 minutes or until the bread is golden and the bottom sounds hollow when taped with your finger (or the dough registers 190 degrees on an instant read thermometer).

Place the bread directly on a wire rack to cool.

this bread freezes well for 2 to 3 months if tightly wrapped.

To serve, defrost overnight in the foil.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 43g (1.5 oz)
Amount per Serving
Calories 121 22% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 131mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 3%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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