Oregon Sour Cream Onion Bread
I love this bread...takes some time, but it's worth it.
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INGREDIENTS
Nutrition- 1⁄2cup dried onion, chopped
- 1⁄2cup butter
- 2cups sour cream
- 2cups warm water
- 5teaspoons dry yeast
- 1tablespoon salt
- 1teaspoon sugar
- 2tablespoons basil leaves
- 1cup cornmeal
- 8 - 8 1⁄2
- 1large egg
- 1tablespoon water
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DIRECTIONS
- Saute onion in butter until golden.
- Combine sour cream, water, yeast, salt, sugar, basil, cornmeal, and 4 cups of the flour in a mixing bowl.
- Mix with a dough hook on low speed for 3 minutes (hand kneading will take 7 to 10 minutes).
- Gradually add 4 cups of flour.
- Mix 5 to 7 minutes longer, adding more flour as needed until dough cleans side of bowl.
- Cover mixing bowl and sit in warm place until doubled (about 1 hour to 1 1/2 hours).
- Punch dough down and let rise 10 minutes.
- Form into 2 round loaves and place on cornmeal-dusted 12X18" sheet pan.
- Allow to rise until doubled, about 20 to 30 minutes.
- Beat egg and water.
- Gently brush loaves with egg wash.
- With a very sharp knife, cut 4 vertical and 4 horizontal slashes on top of each loaf.
- Bake in preheated 375 degree oven for 50 minutes or until well browned.
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