Rosemary-onion bread
This recipes is from the ThePioneerWoman.com food blog. To veganize the recipe, I've omitted or replaced some ingredients, such as blue cheese and butter. Also, I reduced the quantity of salt in the recipe.
Ingredients
1-2 tbsp oil
1 large yellow onion, sliced
3 cloves garlic, minced
1,5 cups warm water
3 tl active dry yeast
1 tbsp sugar
3 tbsp olive oil
3 cups wheat flour
1-1,5 tsp salt
handful of freshly chopped rosemary
Directions
Saute the sliced onions and minced garlic in 1-2 tbsp oil over medium heat, until golden brown. Set aside to cool. Pour warm water into a bowl and sprinkle yeast on top. Add sugar, olive oil and stir. In another bowl, combine flour and salt. Mix the flour mixture with the water and yeast, and the onions. Add the chopped rosemary leaves (use only leaves) and mix. Add more flour. The dough should remain rather sticky. Knead it a bit. Drizzle some olive oil in a separate bowl and add the ball of dough, turning to coat it with oil. Cover with a clean towel and leave the dough to rise in a warm spot for 1,5-2 hours.
Preheat the oven to 200 degrees. Divide the dough in 6-8 portions and form a rough round from each piece. Place on a baking pan covered with parchment paper. Bake for about 20 minutes, until golden brown. You might have to lower the temperature halfway through and bake the breads also from the top, depending on your oven. Brush the bread slightly with olive oil halfway through the baking. Bake until golden brown.
Eat warm.
