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French Onion~ Garlic & Cumin Bread

Category: Breads

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(2.0) by 2 users

Ingredients:

3 Bacon strips, chop coarse
1 Onion, peeled, halved sliced 1/8" thick
8 Garlic Cloves, chopped
1/3 cup Pecans, toasted, chopped
1 tsp Salt
1 tsp Black pepper, ground coarse
2 tbsp Rosemary, chopped
2 tbsp Cumin seed whole
4 cup Bread Flour
2 1/4 tsp Active Dry Yeast
1 Egg, lightly beaten
1/2 cup Swiss Cheese, grated
3/4 cup Water, at 120 degrees
1 tbsp Cornmeal

MMMMMGLAZE

1 Egg, beaten with 1 tsp of water

Instructions:

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 sauteed 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 1/4 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 degree oven and cook
for 35-40 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 2-3 months if
tightly wrapped. To serve, defrost overnight in the foil. To rewarm,
place the thawed bread, still wrapped in the foil in a 350 degree
oven for 15-20 minutes. If reheated in this manner, the bread will
retain it's freshly baked qualities.