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Categories:Viewed: 71 - Published at: 2 years ago
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for greasing the bowl
- 1 small onion, finely chopped
- 4 teaspoons sugar
- Two 1/4-ounce packets active dry yeast
- 5 cups all-purpose flour, plus more for dusting
- 2 tablespoons fresh rosemary leaves, finely chopped
- 1 tablespoon kosher salt
- Cooking spray
- 3 tablespoons unsalted butter, melted
Method
- Special equipment: six 4-inch unglazed terra-cotta flower pots
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
- Add the onions, and cook, stirring frequently, until golden brown, about 8 minutes.
- Remove the skillet from the heat, and let the onions cool.
- Put 1/2 cup warm water (about 110 degrees F) and the sugar in the bowl of an electric stand mixer fitted with a dough hook (or into a large bowl if you'll be kneading by hand), sprinkle the yeast over the water and let sit until foamy, about 5 minutes.
- Add 1 1/2 cups warm water (about 110 degrees F), the browned onions, the 2 remaining tablespoons oil, the flour, rosemary and salt, and mix on medium-high speed with the dough hook (or a wooden spoon) until a dough forms.
- Knead on medium-high speed, adding a little flour if the dough sticks to the bowl, until the dough is smooth and elastic, about 8 minutes (or turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes).
- Brush a large bowl with olive oil.
- Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, 1 to 1 1/2 hours.
- Meanwhile, cut out circles of parchment the diameter of the flower pot bottoms, and place 1 circle in the bottom of each pot.
- Cut long, wide strips of parchment to fully line the sides.
- Coat the parchment with cooking spray.
- Punch the doubled dough down, and evenly divide into 6 pieces.
- While holding a piece of dough, tuck the edges under to form a ball, then place it seam-side down in a prepared flower pot.
- Repeat with the remaining dough balls, and let stand, uncovered, at room temperature until more than doubled, 1 to 1 1/2 hours more.
- (The dough will rise above the flower pot rim.)
- Position an oven rack in the center of the oven, and preheat to 375 degrees F. Bake the bread until dark golden brown, 25 to 30 minutes.
- Remove from the oven, and brush the top of each loaf with melted butter.
- Let cool until warm or room temperature, and serve.
- (Or wrap with plastic wrap and store at room temperature for up to 2 days.)
