Onion Stuffed Currant Bread

ONION STUFFED CURRANT BREAD

Believe it or not onions and raisins or currants go together nicely, the ultimate savory and sweet, the zest and aroma of onions and the sweetness of dried grapes. This mouth-watering yeast bread that’s stuffed with sauteed onions is slightly sweet with an almost cake-like texture. The onion and currant bread is a tribute to the common vegetable, so delicious, one slice will never suffice!

For the Bread

  • 1 package (2-1/2 teaspoons) of dry yeast
  • 3 Tablespoons of sugar plus 1/4 cup 
  • 1 cup of warm water
  • 1 cup of milk
  • 6 tablespoons of butter
  • 1/2  teaspoon of salt
  • 1 egg beaten
  • 1 cup of currants or raisins
  • 1 cup wheat flour
  • 4-5 cups all purpose flour

  • For the onion filling
  • 4 Tablespoons of Butter
  • 2-1/2- 3 cups sliced Spanish onions
  • 1/2 teaspoon of salt
  • ground pepper to taste
egg wash- 1 egg beaten w/ a little milk
Herbs, sesame seeds, tomatoes, whatever you have in your closet to place over the top. I took some herbs out of my garden and sprinkled some on top. Cheese would be good too, like a pizza!
COMBINE THE YEAST, THE 3 TABLESPOONS OF SUGAR, AND WARM WATER IN A MIXING BOWL AND ALLOW THE YEAST TO PROOF. IN A SMALL SAUCEPAN COMBINE THE MILK, 6 TABLESPOONS OF BUTTER AND SALT AND HEAT TILL SIMMER AND BUTTER IS MELTED. ADD 1/4 CUP OF SUGAR AND REMOVE FROM HEAT AND LET COOL. WHEN COOLED, STIR IN YEAST MIXTURE, THE BEATEN EGG, 2 CUPS OF THE ALL-PURPOSE FLOUR AND THE CURRANTS AND MIX, GRADUALLY ADD THE REMAINING FLOUR , STIRRING UNTIL THE DOUGH PULLS AWAY FROM THE SIDES OF THE BOWL. KNEAD THE DOUGH UNTIL SMOOTH AND ELASTIC, ABOUT 4-5 MINUTES. PLACE THE DOUGH IN A GREASED BOWL, COVER, AND SET IN AWARM PLACE UNTIL DOUGH IS DOUBLE IN BULK (ABOUT 1 HOUR)
WHILE THE DOUGH IS RISING PREPARE THE ONION FILLING. MELT THE 4 TABLESPOONS OF BUTTER IN A SKILLET. WHAEN HOT ADD THE ONIONS , SEASON WITH SALT AND PEPPER, AND SAUTE ONIONS TILL SOFT, BUT NOT BROWNED. SET ASIDE TO COOL.
PREHEAT OVEN TO 375-400 DEGREES
WHEN DOUGH IS DOUBLE IN BULK, PUNCH DOUGH DOWN AND KNEAD FOR 2 MINUTES. ROLL THE DOUGH OUT INTO A RECTANGLE WITH A ROLLING PIN  ABOUT 18X22 INCHES.
SPREAD THE ONION MIXTURE OVER THE DOUGH. ROLL THE DOUGH UP INTO A CYLINDER, JELLY ROLL STYLE, PLACE ON A GREASED OR CORNMEAL COATED COOKIE SHEET AND FORM INTO A CIRCLE, PINCHING THE ENDS TOGETHER. BRUSH WITH EGG WASH AND PLACE HERBS, SEEDS OR OTHER CONDIMENTS OVER THE TOP. BAKE 40-45 MINUTES TILL GOLDEN BROWN.
ENJOY WITH A GLASS OF WINE AND RELAX!!!
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About piesandeyes

I am a Chef, a Baker, a foodie, I love pots and pans, bakeries, and especially pies! I love the smells of something baking in the oven and I could live just standing next to a stove.
This entry was posted in BREAD, Savory and Sweet. Bookmark the permalink.

4 Responses to Onion Stuffed Currant Bread

  1. I love that combo, onion & sultanas would be truly delish! I equally love that cornmeal dusting and those garnishes you makes into the dough, looks quite festive actually!

    • piesandeyes says:

      At first I as not familiar to what sultanas were until I looked it up in the dictionary, now I get you, a white raisin, ya that would go well together! They use cornmeal a lot for pizza!

  2. debbrunson says:

    “so delicious one slice will never suffice” You made me laugh aloud with this one! Brilliant! And the onion currant combo with a cake like texture sounds exactly that to me… delicious! Thanks for the post!

    • piesandeyes says:

      Being a doctor, I’m sure you know that laughter is the best medicine!! Anything I can do to make people happy, either cooking , baking, or just making them laugh a little is good for me too!!

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