Northwest NEWS

February 26, 2001

Home & Garden

Dining In

Easy Onion Focaccia
   from Land O' Lakes
   Bread:
   3-3/4 to 4-1/4 c. all-purpose flour
   1 (1/4 ounce) package dry yeast
   1 Tbsp. sugar
   1 tsp. salt
   1-1/2 c. water
   1/4 c. butter
   Topping:
   1/4 c. butter
   1 medium (about 1 c.) red onion, thinly sliced
   1 tsp. finely chopped fresh garlic
   1/2 tsp. coarsely ground black pepper
   Stir together 2 c. flour, yeast, sugar and salt in large mixer bowl.
   Combine water and butter in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture reaches 120-130 degrees (2 to 4 minutes). (Butter does not need to melt completely). Add warm water mixture to flour mixture.
   Beat at low speed to moisten flour. Increase speed to medium; beat, scraping bowl often, until smooth (2 to 3 minutes).
   Stir in enough remaining flour by hand until dough forms a ball and leaves side of bowl.
   Place dough onto lightly floured surface; knead until smooth and elastic. Adding more flour as needed to prevent sticking (3 to 5 minutes).
   Place dough in greased large bowl, turning once to grease surface of dough. Cover loosely with plastic food wrap; let rise in warm place until double in size (45 to 60 minutes).
   Meanwhile, prepare topping. Melt butter in 10-inch skillet over medium heat. Add onion, garlic and pepper. Cook, stirring occasionally, until onion is softened but not brown (2 to 3 minutes); set aside.
   Heat oven to 375 degrees. Punch down dough; shape into ball. Cover with plastic food wrap; let stand 10 minutes. Place dough on large greased baking sheet. Press into a 12-inch circle.
   With floured fingers or handle of wooden spoon, make indentations (1/2 inch deep) 1 to 2 inches apart on dough. Spoon onion mixture evenly over dough.
   Bake for 25 to 30 minutes or until edges are golden brown. Remove from baking sheet; serve warm or cool.
   Variations: Italian Focaccia as directed except omit onion topping. Before baking brush dough with 2 Tbsp. melted butter.
   Sprinkle 1-1/2 tsp. Italian seasoning and 2 Tbsp. grated Parmesan cheese on top. Bake as directed
   Makes 12 servings.
  
   Nutrition facts: (1 serving)
   Calories 210, Protein 5g, Carbohydrate 32 g, Dietary Fiber 2g, Fat 7g, Cholesterol 20mg, Sodium 250 mg
  
   Savory Pull-Apart Bread
   10 sun-dried tomato halves (not packed in oil)
   2 c. Bisquick
   1 package (8 oz.) feta cheese, coarsely crumbled
   3/4 c. milk
   3/4 c. roasted red bell (sweet) peppers (from 7-ounce jar), drained and finely chopped
   1 Tbsp. chopped fresh or 1 tsp. dried oregano leaves
   1 Tbsp. chopped fresh or 1 tsp. dried basil leaves
   1 clove garlic, finely chopped
   2 Tbsp. olive or vegetable oil
   Heat oven to 425 degrees. Grease square pan, 9x9x2 inches. Cover dried tomatoes with boiling water. Let stand 10 minutes; drain. Finely chop tomatoes.
   Mix Bisquick, tomatoes, half of the cheese and the milk in medium bowl until dough forms.
   Mix remaining cheese, the bell peppers, oregano, basil, garlic and oil in small bowl. Drop half of the dough by tablespoonsful closely together in irregular pattern in pan. Spoon half of the cheese mixture over dough. Drop remaining dough over cheese mixture. Bake about 20 minutes or until golden brown. Serve warm. Serves 6.
  
   Basic White Bread
   2 c. warm water
   2 Tbsp. sugar or honey
   1 scant Tbsp. or packet active dry yeast
   1/2 c. dry milk (optional)
   2 Tbsp. butter, softened, or vegetable oil
   6 c. all-purpose flour
   2 tsp. salt
   Pour the warm water into a mixing bowl. Add and let dissolve the sugar or honey and then the yeast. When the yeast is bubbling, add the dry milk. Butter, 3 c. of flour and the salt. Mix together and then stir in a further 2-1/2 c. flour. Sprinkle the remaining 1/2 c. on the surface you intend for kneading.
   Knead the dough for 30 m to 4 minutes until it begins to behave is if it belonged together. Let it rest while you clean and grease the bowl. Continue kneading a further 3 to 4 minutes, until the dough feels smooth and springy.
   Let the dough rise until doubled (1 to 2 hours). Knock it down, knead out any stray bubbles, cut in half and form two loaves. Place them in two lightly greased 4-1/2x8-1/2-inch bread pans. Let rise until almost doubled (45 minutes to an hour).
   Preheat the oven for 15 minutes to 350. Bake the loaves 35 to 40 minutes, or until nicely browned. Remove bread from oven and cool completely on a wire rack.
   Yield 2 loaves