Title: Parsley Roasted Onion Loaf
Categories: Magazine Herb Bread
Yield: 1 Loaf

2	md	Onions; thinly sliced
2	tb	Olive oil
8		Peppercorns; crushed with
		. the base of a heavy pan
		Salt
1	sm	Bouquet flat-leaf parsley;
		. finely chopped
		Whole wheat dough **
		Flour; all-purpose,
		. for shaping
		Flour; whole wheat,
		. for rising

** See other recipe "Simple, Essential Bread Starters"

Use only fresh parsley for this bread. This recipe calls for a small bouquet, but add more if you like -- it's difficult to go overboard on parsley. The onions are mellowed by roasting before adding them to the dough, and crushed black peppercorns contribute a spicy edge.

DIRECTIONS:

Heat the oven to 350øF. In a medium bowl, toss the sliced onions with the olive oil and peppercorns and season with salt. Spread the mixture in a heavy roasting pan and roast about 30 minutes, or until the onions become soft and brown. Let cool and adjust the seasoning if necessary. Stir in the parsley.

Prepare the whole wheat dough, adding the onion mixture to the dough during the final 2 minutes of kneading.

When the dough has doubled, punch it down and turn out onto a lightly floured work surface. Shape the dough into a loose round loaf, cover with plastic wrap, and let rest 15 minutes. Rub whole wheat flour into a dish towel, thickly coating it so the dough will not stick to the towel. Line a large, deep bowl double the volume of the loaf with the towel.

Adding flour sparingly to keep the dough from sticking, pound out the loaf into a dish 1/2 inch thick. Then begin pulling the edges of dough to the center and pressing to seal, turning the dough as you make your way around the disk. Continue circling the disk until it begins to tighten into a round loaf. Place the loaf in the bowl, seam side up. Loosely cover with plastic wrap and let rise 2 hours, or until doubled.

A half hour before baking, preheat the oven to 425øF with a baking stone in the lower third of the oven and a small pan of water on the lowest rack. Carefully invert the loaf from the bowl onto the baking stone. With a small sharp knife, cut a large cross into the top of the loaf, 3/4 inch deep. Bake about 30 minutes, or until crust is brown, removing the pan of water after 10 minutes. Test the loaf by tapping the bottom with your knuckle. If it sounds hollow, it's done. Remove the loaf to a baking rack and let cool completely before slicing.

Makes 1 loaf. ** The Herb Companion -- Oct/Nov 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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