Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: French Onion, Garlic And Cumin Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

3 Bacon strips, chop coarse
1 Onion, peeled halved
sliced 1/8" thick
8 Garlic cloves, chopped
1/3 Cup(s) Pecans, toasted chopped
1 Teaspoon(s) Salt
1 Teaspoon(s) Black pepper, ground coarse
2 Tablespoon(s) Rosemary, chopped
2 Tablespoon(s) Cumin seed whole
4 Cup(s) Bread flour
2 1/4 Teaspoon(s) Active dry yeast
1 Egg, lightly beaten
1/2 Cup(s) Swiss cheese, grated
3/4 Cup(s) Water, at 120 degrees
1 Tablespoon(s) Cornmeal
1 Egg, beaten with 1 tsp of
In a large frying pan or skillet over medium heat, cook the bacon,
onionand garlic until lightly browned and the bacon is crispy. Sir in
thepecans, salt, pepper, rosemary and cumin seed. Set aside to cool. In
aKitchenAid mixer or by hand: Combine 3 cups of the bread flour and
thesauteed onion mixture. Add the yeast, egg and the swiss cheese
andcombine thoroughly. Add the water slowly until the mixture begins
topull together and forms a ball. If the dough is sticky, add
theremaining flour 1/4 cup at a time. Knead until the dough cleans
thesides of the bowl, then knead for approximately 4 minutes longer
ifusing a KitchenAid, and 8 to 19 minutes if you are doing it by hand.
Thedough should be smooth and elastic and bounce back when pressed
withyour finger. Place the dough into a lightly oiled freezer type
plasticbag and put in a warm place to double in volume, about 1 hour.
Removethe dough from the bag and punch down. Either shape the dough
into around, or use a large bread pan. To do the round, place the dough
on alightly greased baking sheet that has been dusted with the
cornmeal. Tobake it in the pan, coat the inside with release spray and
put the breadinto a large 5 3/4" X 9" X 2 1/2" bread pan and push the
dough down intothe pan making the top level. Make 3 or 4 decorative
slashes into thetop of the bread and brush with the egg glaze. Allow to
rise again, in awarm draft free area until doubled, about 45 minutes.
Place the doughinto a preheated 375 degree oven and cook for 35-40
minutes or until thebread is golden and the bottom sounds hollow when
taped with your finger(or the dough registers 190 degrees on an instant
read thermometer).Place the bread directly on a wire rack to cool. This
bread freezes wellfor 2-3 months if tightly wrapped. To serve, defrost
overnight in thefoil. To rewarm, place the thawed bread, still wrapped
in the foil in a350 degree oven for 15-20 minutes. If reheated in this
manner, the breadwill retain it's freshly baked qualities.From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 2819
Calories From Fat: 577
Total Fat: 67.2g
Cholesterol: 432.7mg
Sodium: 2643.3mg
Potassium: 1534.1mg
Carbohydrates: 443g
Fiber: 24.5g
Sugar: 10.1g
Protein: 108.9g

Scale this recipe to Servings [?]