Stuffed Caramelized Onion Bread and Onion Turnovers'

 

 

Basic Recipe for Stuffed Bread that can be also used to make delicious turnovers.

This is a very simple and basic stuffed bread recipe (you can use any kind of filling) – just make sure your filling choice is not too wet, otherwise the dough will be soggy.
Stuffed Bread: Dissolve 1 tablespoon of yeast (Not Baking Powder)in 2 cups of warm milk.
To the milk mixture you add 1 cup of flour, 3 tablespoons of sugar, 3 tablespoons of oil, 3 eggs plus 1 egg white (reserve 1 egg yolk for brush over the bread before baking for adding a beautiful color and shine to your bread).
Then, add 5 cups of flour and 1 tablespoon of salt. Mix the dough and add more flour if necessary until the dough is no longer sticking to your hands. (I used my kitchen aid mixer – it’s quicker. But, if you don’t have it, it not a big deal, it’s still easy…
Leave dough in a warm dark place (I normally put it inside the oven with the light on). Until it rises. - To know when dough is ready, before setting it aside, take a small piece and roll it in a ball and place the ball in a cup of water, once the ball rises to the surface of the cup, the dough is ready to be rolled out.

Now, if making bread,cut the dough in three or four equal parts – It really depends on the size of breads you want and amount of filling you’ve prepared. I prefer my bread dough tin… with lots of filling. (The filling should be room temperature, never hot). It can be prepared a day before.

Place some flour on your counter top and have it ready for rolling the dough out in a rectangular shape.

Add one layer of cheese, then another layer of ham (or tuna, or chicken, caramelized onions or whatever filling you choose have handy), then if you wish, add another layer of cut up tomatoes (make sure the insides are removed so the dough does not get soggy).

After filling has been put in place, roll dough in a cylinder shape, and put it aside on a very lightly greassed cooking sheet until dough rises a little more.(about 30 min) - (When comes to bread, every time you work with the dough, its best to let it “rest” for a while before baked it (1 hour or so).
When bread is ready to be baked, Brush it over with the yolk and sprinkle dried onion on top of it and bake it in a 350F for 25-30 min or until its golden brown. (Again, it depends on your oven).

If you wish to make turnover, use the same method, but instead of cutting the dough in 3 or 4 equal parts, you’ll cut it in several triangles in order to be able to make the turnovers.

I’ve made turnovers with cheese and caramelized onion and just with caramelized onions. If using cheese, be careful with amount of salt you’re putting on caramelized onions. Remember the balsamic vinegar is salty already, so is the cheese.

Caramelized onions: 4-5 (I love onion) large sweet onions, thinly sliced, 2 tablespoons unsalted butter, balsamic vinegar (only a few splashes), 1 teaspoon sugar, 2-3 cloves garlic, minced ( I also love garlic, but you can leave it out if you don't like it).

In a large skillet,over medium heat, melt the butter. Toss in the onions and garlic; cook it for about 15 minutes add sugar and splashes of balsamic vinegar. Stir it occasionally.
Cook it until they are deeply caramelized. This can take anywhere from 30 to 45 minutes, depending on your stove. Add a tablespoon or so of water as needed to keep everything moist and prevent burning.

I hope you enjoy it!