Pain à l'ail et aux oignons caramélisés
Ingrédients
Onion Garlic Filling
- 1 c. à soupe de beurre OU de margarine
- 1 sweet onion, thinly sliced
- 2 cloves crushed garlic
Pains
- 1 tasse de farine de blé entier
- 1 tasse de farine tout usage
- 1 sachet (2-1/4 c. à thé) de levure Levée rapide Fleischmann's®
- 1-1/2 cuillères à soupe de sucre
- 1 tablespoon ground flax seed
- 1 c. à thé de sel
- 1/2 cup + 1 tablespoon very warm water (120° to 130°F)
- 3 c. à soupe de beurre OU de margarine, ramolli
- 1 œuf
Sour Cream Filling
- 1/2 tasse de crème sure
- 1 œuf
- 1/2 c. à thé de sel
- 1/8 cuillère à café de poivre blanc moulu
Cheese Topper
- 1/4 tasse de parmesan râpé
- 1/4 cup shredded mozzarella cheese
PRODUITS
Méthode
- For Onion Garlic Filling: Melt butter in a large skillet over medium heat. Sauté onion and garlic in butter until onion is golden in color, about 10 minutes. Cool.
- For Bread: Combine whole wheat flour, 1/2 cup all-purpose flour, undissolved yeast, sugar, flax seed and salt in a large mixer bowl. Add water, butter and egg. Beat on medium speed for 2 minutes. Stir in enough additional flour to make a soft dough.
- Turn dough out on a lightly floured surface and knead until smooth and elastic, about 4 to 5 minutes. Cover and let dough rest 10 minutes. Divide dough into 2 equal pieces. Flatten gently or roll into 6 x 10-inch rectangles. Place crusts on greased baking sheet.
- Whisk all ingredients for Sour Cream Filling together in a small bowl; top each crust with an equal amount. Spoon cooled Onion and Garlic Filling over sour cream mixture. Sprinkle with cheeses.
- Bake at 375°F for 25 to 30 minutes, or until lightly browned. Serve warm.
