1/4 cup olive oil, plus...
2 tsp olive oil, room temp.
1 1/2 cup finely chopped onion
1 cup warm water
1 package quick-rising yeast
1 tsp sugar
1 1/4 tsp salt
4 tsp fennel seeds
3 cup (about) all-purpose flour
A Recipe for
Onion-Fennel Flatbreads
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
This Recipe for Onion-Fennel Flatbreads is one of thousands in the Recipes-to-go Bread Cookbook.
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
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If you enjoy this Onion-Fennel Flatbreads Recipe - you should enjoy the recipe collections you can find on the websites below:
The ear tests words as the palate tastes food. |
| Job 34:3 |
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
This is a recipe for Onion-Fennel Flatbreads from the recipe cookbook of Recipes-to-go (Bread)
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Saute onions in olive oil over medium-low heat. When onions are
tender, transfer to bowl of electric mixer fitted with dough hook.
Add 1 cup of warm water to onion. Blend in yeast, sugar and salt.
Crush 2 teaspoons fennel seeds using a mortar and pestle; add to
onion mixture. Gradually mix in flour until you have a dough of
medium-soft consistency. Turn out dough onto floured surface and
knead until smooth and elastic, about 4 minutes. Cover dough and let
rest for 20 minutes.
Grease a heavy baking sheet. Divide dough into 4 equal pieces and
roll each piece into a ball. Flatten balls of dough to 3/4"
thickness and place on greased baking sheet. Rub surface of each
bread with remaining butter or oil and lightly sprinkle with
remaining whole fennel seeds, pressing slightly to make seeds stick.
Cover and let rise for 30 minutes.
Preheat oven to 425F. Bake breads until golden brown, about 25
minutes.
Adapted by Karen Mintzias, from a recipe in "Bon Appetit" (April
1995).
Serves: 4
Onion-Fennel Flatbreads Recipe brought to you by Recipes To-Go