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Summer Solstice Bread




Source of Recipe


Provided by Better Homes and Gardens


List of Ingredients




3 tablespoons olive oil
1/4 cup chopped onion
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup shredded Romano or Parmesan cheese
1/4 cup snipped fresh basil or 2 teaspoons dried basil, crushed
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup buttermilk
1 tablespoon water
2 to 3 Roma tomatoes, very thinly sliced


Recipe



1 In a skillet heat 1 tablespoon of the olive oil over medium heat. Cook and stir onion in hot oil for 5 minutes or until golden brown. Set aside.
2 Preheat oven to 375 degree F. In a large mixing bowl combine all-purpose flour, whole wheat flour, cheese, basil, baking powder, baking soda, and salt. Make a well in the center of dry ingredients. Slightly beat one of the eggs. In a small mixing bowl stir together remaining oil, buttermilk, and the beaten egg. Stir in onion mixture. Add buttermilk mixture to flour mixture, stirring until flour mixture is just moistened.
3 With floured hands, knead gently in bowl 2 to 3 times or until dough is nearly smooth. Shape into two 4-inch rounds. (Or, shape into one 6-inch round loaf.) Place on a lightly greased baking sheet.
4 Slightly beat the remaining egg with 1 tablespoon water. Brush loaf with egg mixture. Arrange tomato slices on top. Bake for 25 to 30 minutes or until golden. Cool slightly on a wire rack; serve warm or at room temperature. Keep for 2 or 3 days at room temperature in a paper bag. Makes 12 servings.