Recipe: Off Topic: Creole Green Onion Bread

Dawn.NYS (4:09:51 PM) : Creole Green Onion Bread

3 tablespoons olive oil
2 cups green onions, thinly sliced
2 medium garlic cloves, minced
1 1/2 teaspoons dried thyme, crumbled
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
2 pkg dry yeast
1 teaspoon sugar
1/2 cup warm water (105-115 degrees f)
1 1/2 cups warm water (105-115 degrees f)
2 teaspoons salt
1 1/2 teaspoons sugar
5 1/2 cups all-purpose flour olive oil
cornmeal
1 egg white, beaten with teaspoons water -- for glaze
1 1/2 tablespoons sesame seeds

Heat oil in heavy medium skillet over medium-high heat. Add green onions and stir until light brown, about 1 minute. Reduce heat to medium-low. Add garlic, thyme, allspice and cloves. Stir 3 minutes. Cool to room temperature.

Sprinkle yeast and 1 teaspoon sugar over 1/2 cup warm water in small bowl, stir to dissolve. Let stand until foamy, about 5 minutes.

Blend green onion mixture, 1 1/2 cups water, salt and 1 1/2 teaspoons sugar in bowl of heavy-duty electric mixer (dough can also be made by hand). Using dough hook, mix in enough flour 1 cup at a time to form nonsticky dough that pulls away from sides of bowl. Mix until smooth and soft, about 5 minutes. Gather into ball.

Lightly grease large bowl with olive oil. Add dough, turning to coat entire surface. Cover with plastic wrap and kitchen towel. Let dough rise in warm draft-free srea until doubles in volume, about 1 hour.

Line pizza pans or pizza stones with parchment; dust with cornmeal. Punch dough down and divide in half. Knead 1 piece on lightly floured surface until smooth, about 3 minutes. Tuck ends under and form into ball. Transfer to prepared pan and flatten to 12" diameter round. Repeat with second piece of dough. Cover with kitchen towel. Let dough rise in warm draft-free area until almost doubled, about 25 minutes. Position rack in lower third of oven and preheat to 375 F. Brush breads with glaze and sprinkle with sesame seeds. Bake until golden brown and breads sound hollow when tapped on bottom, 25 to 35 minutes. Cool on rack.