This recipe is as fun to eat as monkey bread (little balls of yeast dough that are baked in a pan together, then pulled apart at the table) but a lot less time-consuming to make. Grace Parisi spreads her buttery biscuit dough with a savory onion-Gruyère mixture, stacks layers of it sideways in a loaf pan, then bakes it until golden and fluffy.
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1 1/2 sticks cold unsalted butter, 1 stick cubed
1 large onion, finely chopped
1 tablespoon poppy seeds
Kosher salt and freshly ground pepper
1 cup coarsely shredded Gruyère cheese (3 ounces)
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
How to Make It
Preheat the oven to 425°. Butter a 9-by-4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.
Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.
Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2-by-24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.
Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.
The unmolded loaf can be stored at room temperature for up to 2 days. Rewarm before serving.
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Review Body: jayess99 Yes, it is basically like a stack of cards layed on their side in the loaf pan- with the onion mixture between each "card". I found it easier to serve with stew for Christmas dinner making about 5 "strata" type layers (horizontal to the bottom of the pan, instead of perpendicular) and then cutting the dough, before cooking, into about 10 square rolls to pull apart.
These were incredibly tasty! I came back to get the recipe again in preparation for this Christmas. It will definitely be part of the annual tradition!
Review Rating: 5
Date Published: 2017-12-10
Author Name: jayess99
Review Body: the 1-star rating is not because I don't like the bread, it's because the instructions don't make sense. Roll this out to a 2x24' rectangle then cut it into ten pieces (which will each be 2x2.4")? What are we making, a deck of cards? Maybe I'm missing something but I've read this over about five times and I don't see how this can work. Will someone please explain? thank you.