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Prep 0 mins
Cook 55 mins
Copied from Bon Appetit October 2005. This recipe is courtesy of The Buttery restaurant in Glasgow, Scotland. I posted it here for safekeeping.
- 2 tablespoons olive oil
- 2 medium onions, cut in half and sliced thinly
- 1 garlic clove, finely minced
- 1 bay leaf
- 3 1⁄4 cups unbleached white flour
- 1 tablespoon sugar
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons cream of tartar
- 3⁄4 teaspoon salt
- 2 tablespoons caraway seeds, lightly crushed
- 3⁄4 cup buttermilk
- 1⁄2 cup plain yogurt (full fat, NOT non-fat)
- Preheat oven to 350 degrees.
- In a large non-stick skillet over medium heat saute the onions, garlic and bay leaf for about 25 minutes. The onions will turn a deep golden color.
- Cool the onion mixture slightly, discard the bay leaf, and puree the onions in a blender.
- Position an oven rack in the center of the oven. Line a baking sheet or cookie sheet with parchment paper.
- Sift the flour, sugar, baking soda, cream of tartar and salt into a large mixing bowl. Stir in the caraway seeds.
- Make a well in the center of the flour mixture. Whisk the buttermilk and yogurt in a small bowl. Add the buttermilk, yogurt and onions to the flour. Stir together only until mixed. DO NOT overstir.
- Turn dough out on a lightly floured board and knead until dough is smooth, about 2 minutes.
- Shape the dough into a 6-inch diameter by 2 1/2-inch-high round.
- Place dough on the baking sheet. If desired, using a sharp knife, cut a deep cross design in the top center of dough.
- Dust the top of the dough with a light dusting of flour.
- Bake the bread for approximately 55 minutes or until light brown and crusty on the outside. The loaf is baked thoroughly when you hear a "hollow" sound when tapped on top of the loaf.
- Transfer to wire rack to cool.
I have made this recipe twice, and it is a lot of work, but sooooo worth it. I used red onions and the flavor was amazing. I can't say enough about this bread.