Cheese and Onion Potbrood: a unique recipe with caramelised onions
published on 19 February, 2019 at 10:38
Ingredients:
1 cup lukewarm water
10g instant yeast
4 cups white bread wheat flour
½ tsp salt
1 cup lukewarm water
1 tbsp oil
2 onions, chopped
3/4 cup brown sugar
3/4 cup balsamic vinegar
Butter
2 whole camembert cheese wheels
Directions:
Pour 1 cup of lukewarm water into a mixing bowl. Add the instant yeast and set aside.
In a separate mixing bowl, combine white bread wheat flour with salt. Add the yeast mixture to the center of the flour. Combine the flour and yeast and add 1 cup of lukewarm water. Knead the dough for a few minutes, then cover with a dishcloth. Let it rise for about 30 minutes. Heat olive oil in a pan and brown the onions with brown sugar and balsamic vinegar until caremelised. Grease a small pot with butter. When the dough has doubled in size, knock it down into a flat disc. Stack the camembert wheels in the middle of the dough with the caremelised onion. Pinch the dough to close the seams to stop the cheese from leaking out. Put the bread in the pot. Leave it to rise for about 20 minutes. Remove the bread from the pot and serve it.
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