No-knead Rosemary Onion Bread

Thinly slice the onions. Preheat pan with medium heat.

Add olive oil to the pan and saute the onions. Add the rosemary and black pepper.

Add milk to the onions and bring to a boil.

In a square plastic bin (the one for mixing the dough) combine the water, salt, sugar, corn meal, and onion mixture. Stir to dissolve the salt and sugar. Allow to cool to no more than 90 degrees. NOTE: These are Winter/cool kitchen directions. If the kitchen is warm, you may have to actually chill the mixture.

When the mixture has properly chilled, add the flour and the yeast.

Using one hand, and keeping the other clean, mix ingredients till somewhat uniform. Onions will make this lumpy. Allow to rest, covered, for 20 minutes.

Stretch the dough by pulling the edge of the dough up and over to the opposite side. Do this about 20 times. Cover and allow dough to rest 20 minutes.

Stretch again, and allow to rest another 20 minutes.

Stretch again.

But this time, allow dough to rest, covered for 2.5 hours.

Dust the dough and your work surface with flour.

Turn the dough onto the work surface, and dust with flour.

Divide into 4 equal weight portions (about 1.65 # each) and pre-shape. Allow to rest for about 15 minutes.

Shape the loaves by first patting the portion flat.

Position the dough so that the long sides are on the right and left. Fold the top 1/3 down onto itself and seal edges.

Rotate dough 180 degrees, and fold/stretch top 1/3 over remaining dough, and seal edges.

Roll dough into proper shape, place on burlap, and allow to rise.

When doubled,

Dust peel with corn meal, and place loaves on peel.

Slash, and back at 425 for 5 minutes with steam, and about 20 additional minutes without steam, or till done (internal temperature at 200F)