My all-time favorite hobby is bread baking. I love creating new yeast recipes, working with the dough, watching it rise (I peek although I know I shouldn’t!), and inhaling that otherworldly aroma as it bakes. Nothing can quite compare to biting into a fresh-from-the-oven, soft, tender roll or crispy, chewy onion board crust! Even those people who say “I don’t wash during the week” will not be able to withstand the temptation. Been there, done that!
- challah dough - 1/4 recipe
- onions - 1 1/2 large, diced (saute if you prefer, I didn't)
- paprika, kosher salt, pepper, and poppy seeds - to taste
- oil - 3-4 tbsp
Mix together onions, spices, and oil in a medium-sized bowl. Set aside. Roll out dough into one large rectangle and one smaller rectangle. Press down with your fingers around the perimeter of the rectangle about an inch from the edge to form a rim (similar to the edge of a pizza). Smear each rectangle with the onion mixture. Let rise for ½ hour.
Halfway through the rising, preheat oven to 350°F (180°C). Bake for 30 minutes, rotating trays halfway. Delicious with almost any soup.