Onion Garlic Stuffed Bread
I am Persian and grew up eating sautéed onions in all of our food. The base of anything we eat starts off with sautéing a whole onion, which I believe is what makes everything taste 10 times better. With that in mind, I couldn't find a reason not to roll onions, garlic, and parmesan cheese into this easy to make bread.
There is really no wrong way to eat this bread. Its great on its own or taking bites of it in-between huge mouthfuls of pasta...because what's better than carbs on carbs? Nothing.
When rolling this out, don't be too concerned about making it so big. Just make sure that it is a pretty even square and that it rolls over at least 3 times. You're going to want to make sure you're rolling it pretty tight.
Try to spread it as evenly as possible. Don't forget to get the edges!
- 1 package active dry yeast
- 1/4 cup warm water (115 degrees F)
- 1 tablespoon sugar
- 1 1/2 teaspoon salt
- 2 tablespoon butter
- 1 egg, slightly beaten
- 1 cup milk
- 3 1/2 cups flour
- 3 tablespoon butter
- 1 1/2 cups chopped onion
- two teaspoon chopped garlic
- 4 tablespoon parmesan cheese
- In a large bowl, combine yeast, sugar, and warm water. Let sit for 5 minutes or until foam forms.
- Combine salt, melted butter, beaten egg, milk, and 2 cups of flour. Mix on low until combined. Gradually add the other 1 1/2 cups flour until dough pulls away from sides of the bowl.
- Knead the dough on a lightly floured surface for 5 minutes or until dough is no longer sticky
- Place dough in a greased bowl and cover with plastic wrap. Put in a warm place for 1 hour or until it doubles in size
- Meanwhile, prepare filling. Melt butter in a pan and add chopped onions. Sauté the onions until translucent (about 5 minutes). Add in the garlic and sauté for a couple more minutes. Mix in cheese at the very end.
- When dough has risen, punch down and place on a lightly floured surface. Divide into two equal pieces. Roll each piece to approx. 12x12 inches.
- Spoon half of the fillings on each piece of dough and spread it with your fingers or spoon.
- Roll up each piece like a jelly roll; press ends and seam with fingers to seal
- Place loaves with the seams down on a greased baking sheet and let rise again for a second time (approx. 45 minutes)
- Preheat oven to 350 degrees F and let bake for 25 minutes or until golden brown.