1 1/2 cupswater lukewarm 2 tspsyeast dry, active 3 cupsbread flour 1 tspsalt 3 largeyellow onions sautéed 2 cupspecorino romano cheese shredded 2 Tbsolive oil to top 1 tspsalt Sautéed Onions Ingredients
3 largeonions yellow or sweet work, thinly sliced 2 Tbsolive oil or butter olive oil or butter (additional to the olive oil listed above) 1 Tbsugar 1 tspblack pepper 1 Sauté your onions. Slice 3 onions thinly, heat 2–3 tbsp olive oil in a skillet over medium heat, add onions, salt and pepper. 2 Cook for 50 minutes to an hour, stirring occasionally until soft and golden. Take them off the stove and let them cool in the fridge. 3 In a bowl, mix lukewarm water with dry active yeast and let it sit for 10 minutes until foamy. 4 Add in 1/2 a cup of your cheese, 1/3 of your sautéed onions, bread flour and salt. 5 Cover and let rise in a shady spot for 2–3 hours, until doubled in size. Leave it in the shade. 6 Lightly flour your work surface and transfer the dough onto it. 7 Flatten the dough, sprinkle with more cheese and onions. 8 Slice the dough into thirds, stack the layers and slice again into thirds. 9 Turn your loaf pan on its side and layer each piece of dough, adding pecorino and caramelized onions between each layer. Use 1 cup of your cheese for this and save a little for the top of your bread. 10 Let the assembled dough rest for another 10-15 minutes then top with the remaining cheese and onions. 11 Bake at 360°F for 40–45 minutes, until the loaf is golden brown and cheesy. 12 Enjoy (:
5 Comments
Bread Ingredients
1 1/2 cupswater
lukewarm
2 tspsyeast
dry, active
3 cupsbread flour
1 tspsalt
3 largeyellow onions
sautéed
2 cupspecorino romano cheese
shredded
2 Tbsolive oil
to top
1 tspsalt
Sautéed Onions Ingredients
3 largeonions
yellow or sweet work, thinly sliced
2 Tbsolive oil or butter
olive oil or butter (additional to the olive oil listed above)
1 Tbsugar
1 tspblack pepper
1
Sauté your onions. Slice 3 onions thinly, heat 2–3 tbsp olive oil in a skillet over medium heat, add onions, salt and pepper.
2
Cook for 50 minutes to an hour, stirring occasionally until soft and golden. Take them off the stove and let them cool in the fridge.
3
In a bowl, mix lukewarm water with dry active yeast and let it sit for 10 minutes until foamy.
4
Add in 1/2 a cup of your cheese, 1/3 of your sautéed onions, bread flour and salt.
5
Cover and let rise in a shady spot for 2–3 hours, until doubled in size. Leave it in the shade.
6
Lightly flour your work surface and transfer the dough onto it.
7
Flatten the dough, sprinkle with more cheese and onions.
8
Slice the dough into thirds, stack the layers and slice again into thirds.
9
Turn your loaf pan on its side and layer each piece of dough, adding pecorino and caramelized onions between each layer. Use 1 cup of your cheese for this and save a little for the top of your bread.
10
Let the assembled dough rest for another 10-15 minutes then top with the remaining cheese and onions.
11
Bake at 360°F for 40–45 minutes, until the loaf is golden brown and cheesy.
12
Enjoy (:
bruh now im hungry
Wow! This looks incredible!
Why do they always talk like that? Just be real.
It's sticky inside, you didn't let it cool down, and the dough structure is compromised!