Application Guide

For the onions:
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 large onion (about
3
/
4
pound) thinly sliced
For the dough:
1 cup water
5 teaspoons sugar
3
1
/
3
cups bread flour
2
/
3
cup light or medium rye flour
1 tablespoon plus
1 teaspoon gluten
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
To prepare the onions, place the olive oil and the vinegar in a medium sauté pan.
Add the onions. Slowly cook over low heat for about 20 minutes, stirring occa-
sionally, until the onions are limp and soggy; do not brown. Pour off any excess
liquid into a measuring cup and add water to make the liquid measurement for the
dough; you might have 1 to 2 tablespoons, or nothing. Set the onions aside to cool
to room temperature. You will have about a full cup of onions.
To make the dough, place the dough ingredients in the pan according to the order in
the manufacturer’s instructions. Set crust on medium or dark and program for the
Basic or Fruit and Nut cycle; press Start. (This recipe is not suitable for use with
the Delay Timer.) When the machine beeps, or between Knead 1 and Knead 2,
add the caramelized onions. The dough will initially look dry, so don’t be tempted
to add liquid; there will be plenty in the onions. If the dough seems too wet 3 min-
utes after the addition of the onions, add a tablespoon more flour in increments.
When the baking cycle ends, immediately remove the bread from the pan and place it
on a rack. Let cool to room temperature before slicing.
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