I have a lot of wild onions I harvested this weekend, never having had wild onions before I don't really know what to do with them. I decided make wild onion and mushroom pollenta and use them in place of onions in my onion rosemary bread. It took a couple batches, but I got a good combination of enough wild onion to taste it, but not overwhelming.
Now onion rosemary bread isn't good unless you have fresh rosemary. The dried stuff tastes astringent and loses comoplexity. I am lucky enough to have access to a nice bush of rosemary in the green house at Taltree. You can also pick it up at your local grocery, it is usually near the salad lettuce. Or go to your local greenhouse and buy yourself a plant! You went to all the trouble for wild onions you might as well go to the trouble to get fresh rosemary, right?
Try it out, trust me this is one of the best savory breads you can make. It goes well with roasted chicken and side of asparagus or as a sandwich bread for eggsalad, or just as a snack with a smear of butter. Enjoy! It's hard to beat bread fresh out of the oven.
Wild Onion and Rosemary Bread
3 1/2- 3 3/4 cups unbleached all-purpose flour1 cup seven grain cereal or wheat flour (if you don't have either you can use all white)
2 1/2 teaspoons yeast
1 cup milk
1/3 cup brown sugar
1/3 cup butter
1 teaspoon salt
1/2 cup finely minced wild onion
2 tablespoons fresh rosemary
Step 1: In a large bowl stir together 1 cup flour and 1 cup seven grain cereal (or wheat flour), yeast, brown sugar and salt. In a medium bowl stir together milk, butter, rosemary, and onion. Heat the liquid in the microwave until the butter is melted and the mixture is warm to the touch. Add the eggs to the liquid mixture, whisk to blend. Add the liquid mixture all at once to the dry mixture, stir it together. Continue adding the additional flour(s) until it's really doughy.
Step 2: Turn dough out onto a lightly floured surface. Knead in remaining flour until nice and elastic, about five minutes. Place the dough back in the bowl, cover and let rise for an hour in a warm place. I like to put it in a sunny window or a still oven.
Step 3: Punch dough down and then divide in half. Let rest for ten minutes. Meanwhile preheat the oven to 375.
Step 4: Cut dough into 24 pieces and then shape into balls. Place them in two 9x9 or one 9x13 greased pan. Cover and let rise for 30 minutes. If you really shaped that dough it may need to rise longer. Make sure it doubles in size.
Step 5: Bake in a 375 degree oven for 12-15 minutes. (For added goodness brush the tops with melted butter before you pop them in the oven.)
Alternatively if you want loaves, divide the dough in two and raise in bread pans before baking at 375 for 30-40 minutes.
This recipe was submited to Yeast Spotting.