Baking Bouchon - Recipe 75: Oh Ohs

I love a homemade version of a classic store-bought treat and this cookbook has a couple of good ones.  The TKO (Oreo) and the Better Nutter (Nutter Butter) are both really delicious.  This is the Oh Oh which is a rift on the Hostess Ho Ho.

We start with the cake which is a Chocolate Biscuit.  It contains regular and almond flour, cocoa powder, sugar and a lot of eggs.  Some whole eggs and egg yolks are whipped into submission with sugar.  There are also egg whites that are whipped separately and folded into the whole eggs and yolks along with the dry ingredients.  I always like this technique with cake batter because it yields a much lighter batter because of all the air that you whip into the egg whites.

The batter gets spread into a sheet pan and baked into a very thin layer of chocolate cake.  I personally think it's more brownie like than cake like but I'm not complaining.

It's been a long time since I actually ate a Ho Ho (as in, I'm not sure I've actually ever eaten a Ho Ho but that's can't possibly be true) but I was surprised that this version was filled with a very simple sweetened whipped cream - just heavy cream, powdered sugar and vanilla bean.  I really thought that real Ho Hos were filled with some complicated, chemically produced cream that definitely contained partially hydrogenated something or other.  Maybe they are and this is just Thomas Keller's way of making it not so fake and slimy.  That's probably the whole point, right?

The sweetened whipped cream gets spread all over the baked cake and all that gets rolled up.

I didn't read the directions closely enough to realize that I was supposed to roll the cake from both sides to meet in the middle and produce two skinnier rolls.  I rolled it all the way up to produce one thick roll.  Oops.  I personally think it makes for a prettier roll since you have more swirls  but that may just be me justifying my mistake. 

Once the cake is rolled up it is frozen to make it easier to slice into cute little swirly cakelets.

I was a little bit sad when I had to cover these in chocolate because afterward you couldn't see the pretty swirls.  I don't like it when all my pretty work gets covered up - especially when I'm having issues with the chocolate again and it's very thick and lumpy.  I need to get a new brand of chocolate coating.

These were really good and not as sweet as I thought they would be.  The chocolate coating is probably the sweetest part of them as the cake and cream are both really light.

I sent these to work with CA and they disappeared instantly.  Kind of like when I sent my homemade Twinkies in with him which I'll have re-make to tell you about sometime.  People love Hostess treats.  Thank God that someone bought the company and saved them because a world without shelf stable treats that will taste delicious longer than I'm alive is not a world I want to live in.

Enjoy!
Julie

Baking Bouchon - Recipe 74: Witches Hats

Too bad I didn't get my act together in time to make these three months ago for Halloween.  I remember looking at the recipe sometime in October and thinking that I should really make these soon and then I didn't.

These treats actually look like little witches hats when they're done (provided you're adept with a pastry bag).  Basically these little hats have 3 components.

1.  The brim: made from a round Speculoo cookie.  I've made these before and they're a tasty little cinnamon cookie.

2.  The crown: which is vanilla marshmallow piped on top of the cookie with a little point on the top.  I've made the marshmallow recipe in this cookbook in one variation already (the Marshmallow eggs which were NOT one of my favorites, even discounting the fact that I had an embarrassing mix up between silver leaf and silver leaf gelatin).

3.  The hat cover (is this a real thing?): the whole treat gets covered in chocolate which makes it look more like a witches hat... in color anyway.

The marshmallows came out great - vanilla marshmallows taste way better than weird sour marshmallow eggs.  I was surprised the marshmallow stayed soft enough, long enough to pipe it onto the cookies.  I managed to get most of them into hat shapes.

I decided not to full cover every single hat in chocolate.  For some unknown reason, my chocolate wasn't melting very well so it was very thick and I was worried that there would be a giant, hard layer of chocolate on the hats that you wouldn't even be able to bite through so I covered half of them and drizzled the other half.

These are a fun little treat and someone at work actually recognized them as hats (he was leaning more towards a sorting hat which is some kind of Sorcerer/Harry Potter thing but I'll take it).  It sounds a little weird, but the cinnamon cookie goes really well with the vanilla marshmallow and the chocolate - it's almost like a little S'More hat.  If I made these again and it still wasn't Halloween, I would probably make little sandwiches out of them or I could just make them at Halloween and impress everyone with my wicked treats.

Enjoy!
Julie

Pepper Jelly Salmon

Once a jar of pepper jelly is opened it must be used.  I used a few tablespoons of the jar in my Pepper Jelly Brie En Croute which was absolutely delicious, but this jar is large and must be tackled.  Therefore, I give you Pepper Jelly Salmon.

This recipe is pretty simple and if you've got pepper jelly and salmon filets you've probably got everything else you'll need hanging around your house - olive oil, garlic, vinegar, soy sauce, salt & pepper.

Making the sauce is simple - saute minced ginger and garlic in a pan.  Add vinegar, soy sauce and pepper jelly and simmer a while to reduce the sauce.  Brush that on some seared salmon filets pop it in the oven for a few minutes.  Done.

What you want to try not to do is turn the heat up to high on the sauce to get it to reduce even further, walk away and get distracted by what's on TV and come back to find a blackened, thick disaster that you cannot use as extra sauce for serving.  Don't do that.

This dished turned out pretty well (minus my burnt sauce)  The pepper jelly and soy sauce combo give it a sweet and sour kind of flavor with a little bit of a spicy kick.  It's a great weeknight main dish that doesn't take a lot of time, effort or calories.  That's what I appreciate on a Tuesday.

Of course, I still have pepper jelly left so I need to find another use for it.  Cleaning out my pantry is hard work.

Pepper Jelly Salmon
Adapted from Fort Mill SC Living
Serves 2

Ingredients
2 T Olive Oil (divided)
1 T minced Ginger
1 Clove Garlic, minced
1/4 cup Vinegar (I used apple cider but rice vinegar would be great)
1/4 cup Soy Sauce (Tamari for GF)
1/4 cup + 2 T Pepper Jelly
2 Salmon Filets
Salt & Pepper

Instructions
Heat 1 T olive oil in a small pan over medium heat.  Add the ginger and garlic and saute for 2 minutes.  Add the vinegar, soy sauce and pepper jelly.  Bring to a boil and reduce the heat to love for 20 minutes or until thickened.

Preheat the oven to 375 degrees.  Heat remaining 1 T olive oil in an oven-safe skillet over medium heat.  Add the salmon filets, skin side up and cook for 4 minutes.  Flip skin side down.  Brush the tops with the sauce.  Place into the preheated oven and cook for 10 minutes.

Spoon the remaining sauce over the filets for serving.

Enjoy!
Julie

Creamed Spinach

I love it when I'm eating something and it feels like it's bad for me but it's not.  This side dish is packed with spinach which we all know is good for us but it's creamy and salty and makes you feel a little bit bad

CA took one bite and looked at me like I'd fed him chocolate cake for dinner (that's never happened - when I eat cake for dinner I tell him I'm not making dinner and he has to find his own food.  If he chooses to also eat cake it's not because I served it to him). 

I looked at him like "What?" 

"This is really decadent."

"It's spinach."

"I know but it's really creamy."

"That's because there's cheese in it."

"I know but why is it so creamy."

"and Fat Free Sour Cream."

"Huh.  This is really good.  You should make this again."

"OK."

We have the most exciting dinner conversations.

This takes all of 10 minutes to throw together which is fantastic and besides the giant tub of spinach, I always have everything else hanging around the house.

The onions get sauteed for a few minutes until soft, then the garlic goes in followed by the spinach. 

The best thing about spinach is that it cooks so fast - it wilts completely in approximately 2-3 minutes.  The worst thing about spinach is that you start off with this seemingly huge amount of food and end up with a very small amount of food.  CA and I can polish off an entire box of spinach in one sitting, provided it's been cooked.

After the spinach cooks, season with salt and pepper, add some Parmesan cheese and a little bit of sour cream and you're done.

Obviously this was a big hit in our house and I'll be repeating this performance many times because it was so darn good.  Just call me Popeye.
 
Creamed Spinach
4 servings

Ingredients
 2 T Olive Oil
2 cloves Garlic, minced
1/4 cup finely chopped Onion
 1/4 tsp Salt
1/4 tsp Pepper

10 oz. Spinach
1/2 cup grated Parmesan Cheese
 2 T Sour Cream

Instructions
Heat oil in a large non-stick skillet over medium heat.  Add the onion and cook until soft, about 5 minutes.  Add the garlic and cook for 1 minute.  Add the spinach (you may have to add it in a little bit at a time if it doesn't all fit in your skillet) and saute until wilted.  Season with salt and pepper.  Add the cheese and sour cream and stir until the cheese is melted, about 2 minutes.  Check the taste and add more salt if desired.

Enjoy!
Julie

Almond Chocolate Mousse

As my Grandpa would have said, sometimes I get a little too big for my britches.  (Can you tell I'm from the South?  They really have the best phrases down there.)  I think that I know better and I think I've got a handle on making substitutions in recipes.  A little confidence is one thing but I am not a trained chef or baker and I usually I know my limits.  Not today.

Granted, this wasn't a complete disaster - it actually resembled mousse.  It just wasn't great.  Here are the changes I made...

1. I used whole milk instead of 2% milk.
2. I substituted unsweetened chocolate for bittersweet chocolate.
3. I added more sugar to compensate for the unsweetened chocolate.
4. I didn't have Cool Whip, so I made my own whipped cream.
5. I didn't have any amaretto so I used an almond flavored syrup.
6. I didn't have instant espresso so I used instant coffee.

Usually when I'm making substitutions I'll make one or two but six is a lot for me.

The biggest problem with the mousse is that it was grainy and I think that had everything to do with the fact that I added more sugar to compensate for the unsweetened chocolate.  You want mousse to be fluffy and smooth but this one was a little gritty and made you want to chew it which you should not have to do.

The original recipe comes from Cooking Light and is probably pretty darn good.  I'm not even going to give you my version because it's not great and you shouldn't make it.

Enjoy!
Julie

Cheesy Garlic Potato Gratin

Sometimes you just need a cheesy potato and if it's loaded with garlic, that's even better.

Any time I'm looking for a classic recipe, I turn to my Better Homes and Gardens Cookbook.   It's really the best when you want something that your grandma used to make or you don't want a twist on the original - you just want the original.  I eat a lot of weird stuff but the classics are classics for a reason.


It takes much longer to bake this recipe than it does to prepare it.  It's really just about slicing, mincing and shredding.

Potatoes get thinly sliced.

Leeks get thinly sliced.

Garlic gets minced.

Cheese gets shredded.

All that gets layered up in a dish, doused in some milk and baked.

The result looks much better than the photo below would indicate (I don't know what happened - it looks burnt but it wasn't.  I was in a hurry and the lighting was terrible).  It is creamy and salty and cheesy and garlicy - it's really quite perfect.  Warm, satisfying and it perfectly matches the picture in your head when you think of cheesy potatoes.

Cheesy Garlic Potato Gratin
Adapted from Better Homes and Gardens

Ingredients
4 medium Yukon Gold or other Yellow Potato (about 1 1/2 lbs), thinly sliced
1/3 cup sliced Leeks
4 cloves Garlic, minced
1 tsp Salt
1/4 tsp Pepper
1 1/2 cups shredded Gruyere
1 cup Whole Milk

Instructions
Preheat the oven to 350 degrees.  Spray a 2 quart baking dish with non-stick cooking spray.

Layer half of the potatoes in an even layer in the prepared dish.  Sprinkle with half the leeks, garlic, salt, pepper and cheese.  Layer the other half of the potatoes on top and sprinkle with the remaining leeks, garlic, salt, pepper and cheese.  Pour the milk over the top.

Bake, covered with aluminim foil for 70 minutes.  Uncover and bake an additional 20-30 minutes or until the potatoes are tender and the top if golden brown.

Let stand at room temperature for 10 minutes before serving.

Enjoy!
Julie

Baking Bouchon - Recipe 73: Carrot Muffins

I was highly skeptical of this recipe.  I haven't had much luck with carroty baked goods in the past and this recipe looked very much like the carrot cake recipes I had so much trouble with when I was trying to find the perfect carrot cake.  The solution back then was to cook and puree the carrots but TK doesn't believe in that (not that I asked him) so I whipped up these muffins and made a wish as they baked that they wouldn't be oily and lumpy and ugly.

The recipe was pretty straight forward.  Dry ingredients get mixed together (your typical flour, soda, powder, salt along with a little bit of cinnamon).  Oil and sugar get whipped together.  Add some eggs.  Add shredded carrots and vanilla bean.  Add the dry ingredients to the wet ingredients.  Done.

I've previously stated my belief that all muffins should have streusel on them.  I stand by that statement.  These have a different struesel than the other muffins in the cookbook.  It contains butter, oats, flour, wheat germ and some spices.  I got a little distracted when I was making the struesel and didn't realize that the recipe in the book made way more than I actually needed.  Plus I didn't have enough oats (for the full batch, not the batch I should have made) so I put in more wheat germ.  Then I decided it was too loose and added more butter.  In the end is was OK, but I wish it had more oats.  If only I'd read it more closely it would have been fine because I had enough oats for what I needed to make just not for what I actually made.  Of course now, I have a ton of extra struesel to deal with.  Good thing I think struesel is necessary for delicious muffins or I'd be grumpy.

Both the muffin batter and the struesel rest in the refrigerator overnight before being scooped and baked.

My initial impression of the baked muffins was promising.  They were not hideous  However, I thought the lovely layer of struesel could be disguising an ugly secret beneath.

There was only one way to tell.


I was very pleasantly surprised by these.  They were actually pretty on the inside!  The muffins was light and fluffy and full of carrot flavor.  Hooray!  The streusel wasn't perfect - most of it off fell the muffin but that's easily corrected if I actually follow the recipe.

I may use this muffin recipe as my go to carrot cake recipe in the future.  I've never been convinced there's much difference between muffins and cake except for the addition of frosting.  Slap some cream cheese frosting on these little guys and you've got yourself a cupcake.

Enjoy!
Julie

M&M Neiman Marcus Cookies

In the 90's there was a story circulating about some lady who went to Neiman Marcus and had a cookie.  She asked for the recipe and was told she could have it for two fifty.  She thought that meant $2.50, but they charged her $250 so to execute her revenge she emailed it to all her friends and told them to share it with everyone they knew.  It turned out to not be true but the cookie recipe still made it into just about every household at the time, including mine.   Oh, the 90's.

I've always been a huge fan of this recipe and I've made it dozens of times.  I like the base of this cookie much better than a traditional chocolate chip cookie.  My favorite part is the addition of ground oatmeal instead of only using flour.  I think this makes the cookies so much more interesting - the texture is better and it has a heartier flavor.

Another great about this recipe is that you can mix in all sorts different things.  The traditional version includes grated chocolate, chocolate chips and chopped nuts.  In this version, I included white and semi-sweet chocolate chips, M&M's and Walnuts.  Why?  Because they were there.

The batter comes together like all other cookies - cream butter & sugars together, add eggs and vanilla, add dry ingredients, and then add all the mix-ins.

I could eat this entire bowl of cookie dough.  I have to physically remove myself from the kitchen while the cookies are baking so that I don't stand and eat the dough until I am nauseous.  I'm convinced that I would lose 5 pounds if I could just stop eating cookie dough and cake batter.  I have self control when it comes to finished baked goods.  I have no self control when it comes to unbaked goods.

Once I was trying to be really good and was determined not to eat any cookie dough from a batch of cooking I was making.  I didn't trust myself so I put packing tape over my mouth while I was mixing up the dough.  It worked but it was not comfortable - packing tape doesn't breath and my face was really sweaty.  

These are great and easy and a nice change up from a regular M&M cookie.  You should make them.  I challenge you not to eat any batter.

M&M Neimen Marcus Cookies

Ingredients
2 1/2 cups Oatmeal
1 cup Butter (2 sticks)
1 cup Brown Sugar
1 cup Sugar
2 Eggs
1 tsp Vanilla
2 cups All Purpose Flour
1/2 tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
1/2 cup White Chocolate Chips
1/2 cup Semi Sweet Chocolate Chips
1 cup M&Ms
1/2 cup chopped Nuts (Walnuts or Pecans)

Instructions
Preheat the oven to 375 degrees.

Place the oatmeal in a blender and grind into a fine powder.  Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed for 3 minutes.  Add the eggs and vanilla and mix on low speed until just combined.  Add the ground oatmeal, flour, salt, baking powder and baking soda and mix on low speed until just combined.  Add the chocolate, M&M's and nuts and mix on low speed until just combined.

Roll into balls and place 2 inches apart on a cookie sheet.

Baking for 10 minutes until golden brown.

Enjoy!
Julie

Pepper Jelly Brie En Croute

Do you know how hard it is to use an entire jar of pepper jelly?  I was pumped about making this recipe because I figured I'd use up both the sliced almonds and pepper jelly in my pantry but alas, I only used up a little bit of each so I'm not any better off than I was yesterday in the "less crap in my pantry" department.  Oh well.



I made this for CA and I to share on New Year's Eve.  We were being super lame and stayed in that night since we were still recovering from the previous holiday.   He made Beef Wellington which also uses puff pastry and resulted in me sprawled out on the couch in a butter coma.  It was also freakin' delicious but I was too busy making brie and side dishes and dessert (which you'll hear about soon) to pay attention to what he was doing.  If you know him you can ask him how he did it but he refuses to write down the recipe mash-up for me.

I'm a big fan of brie wrapped in puff pastry.  Who wouldn't love melty cheese wrapped in buttery pastry?  I was excited to see that our grocery store had small portions of brie because CA and I couldn't shouldn't eat an entire wheel of cheese by ourselves.


All previous times I've had Brie En Croute (I don't like the name of this because it sounds too snobby - I wish there was another way to say cheese wrapped in pastry dough that sounded less pretentious) it's had some kind of sweet jam hiding inside the dough with the cheese.  I've always liked it but while looking through my pantry for something to spread on this cheese, I spotted the pepper jelly and knew it would be perfect! 

In addition to the cheese and the pepper jelly, I added a little bit of crunch with some sliced almonds.  All of that gets wrapped up in some puff pastry.  We went the store bought route for the puff pastry as all the homemade puff pastry in the freezer is destined for the last few Bouchon Bakery recipes.  This stuff performed better than my homemade version which is frustrating considering how much work it takes to make it.

CA and I were both huge fans of this variation.  The brie is gooey and melty.   The almonds are nutty and crunchy.  The pepper jelly is also melty and gooey but spicy too which is what I think really makes this an interesting appetizer.

Unfortunately, I still have a lot of pepper jelly to deal with but if it means making this 10 times I'm OK with that.

Pepper Jelly Brie En Croute

Ingredients
1/4 sheet Puff Pastry
4 oz. Brie
2 T Pepper Jelly
2 T Almonds
1 Egg

Instructions
Roll the puff pastry out to a 5" by 10" rectangle.  Place the cheese in the center of the puff pastry.  Top with pepper jelly and almonds. 

Place the egg in a small bowl and whisk to a uniform consistency.

Brush the edges of the puff pastry with the egg.  Wrap the cheese in the pastry ensuring that the cheese is completely enclosed in the dough.

Place the wrapped cheese on a baking sheet, seam side down and brush the entire top with the egg.  Cut a few slits in the top of the dough to allow steam to escape.

Bake at 400 degrees for 25 minutes until the pastry is golden brown and set.

Enjoy!
Julie

Baking Bouchon - Recipe 73: Pain Rustique

Did I mention that I'm moving?  No?  Well, I am.  CA and I are moving to South Korea in a couple of months which is super exciting for the whole adventure, changing it up, new life experience thing.  It is also very exciting for the whole blogging thing because I fully intend to go to the Korean market and pick up the weirdest thing I can find, figure out what it is, making something delicious with it and tell you all about it.  However, it has caused me to have only 2 blogging goals from now until the movers come and pack up all my pots, pans, mixers, utensils and other excessive kitchen implements.

Goal #1 - Finish baking every recipe in the Bouchon Bakery cookbook.  I definitely think this is doable considering I only a 2-3 recipes left in each section (except the stupid bread section with at least 5 more recipes... why is it so LONG?).  CA and my coworkers may hate us by the time we leave because they're going to be chunky.

Goal #2 - Clean out my pantry/freezer.  This means you're going to get all sort of recipes using up the random stuff that has accumulated in my pantry over the past few years... pepper jelly, fig jam, cocoa nibs, frozen cake scraps, frozen fruit puree, frozen bread, diastastic malt powder...  OK, so I doubt I'll be able to use everything but I'm going to try to use as much as possible because I don't know anyone else who needs a partially used bag of food grade lye.

Step 1 towards Goal 1 is to make more bread.  This bread is plain and boring and exactly like the last bread I made.  Thomas Keller says it's not but I say it is.  Something about less levain or more yeast or less fermenting time or more proofing time is supposed to make this different but it's the same.

Even the pictures look the same.

I even managed to make the two loaves touch in the oven so they baked together just like the last one.

This recipe made two loaves of bread, one got eaten and the other got frozen.  The problem with freezing bread is that it inhibits the completion of Goal #2.

Enjoy!
Julie

About that blogging thing...

I had a great time this holiday season.  I baked and cooked and cocktailed and visited with family and friends.  Unfortunately, I didn't write a single word.  Fortunately, I had quite a few posts stored up to get us through the New Year - but alas my writing hiatus needs to end so that you all can learn about all the deliciousness that occurred over the last few weeks. 

Therefore, I need a few days to catch up, edit photos, write some posts, etc.  Don't worry, I'll be back.

Julie

Pull-Apart Cheesy Onion Bread

I've been seeing these layered, pull apart breads all over Pinterest and I've been waiting for the right time to try one.  Most of the ones I see online are of the breakfast bread variety and they remind me of monkey bread.  Do you remember monkey bread?  It consists of biscuits cut into chunks, rolled in cinnamon sugar and baked in a bundt pan and butter... lots of butter.  It was super popular in the 90's during the peak of my childhood sleepover days.  I distinctly remember the first time I had it, sitting around the dining room table at my girlfriend's house in 5th grade. We were all very tired from staying up all night talking about who the cutest New Kid on the Block was.  Obviously, it was Jonathan.

This bread is nothing like monkey bread, except that you can pull it apart with your fingers.

Food & Wine was way ahead of the pull apart bread trend when they published this recipe in 2009.  I was way ahead of the trend when I ripped it out of the magazine and put it in my recipe binder that many years ago.  Unfortunately, it took me four years to actually make the recipe - but I must have known how popular this would be someday.  I'm super trendy.

The dough is reminiscent of biscuit dough - the dry ingredients are mixed with cold butter until it forms a crumbly mixture, then buttermilk (or in my case milk mixed with vinegar to make buttermilk) is added to bind the whole thing together.  The dough also has poppy seeds in it which I initially thought was going to be weird but I really liked the tiny crunch it gave to the finished product.

The dough gets rolled out and topped with a delicious mixture of onions that are cooked down until they are soft and sweet and mixed with Swiss cheese.

Once the dough is topped with the onion & cheese mixture, it gets sliced into squares and stacked up in a loaf pan - hence creating the pull-apart layers.

The top gets brushed with more butter and once it is baked, the layers fluff up and fill the entire pan. 

CA and I were both really impressed with this recipe.  I made it on the fly looking for something to serve with dinner and just happened to have all these ingredients in the house.  It's a great bread option that's fairly easy to pull together.  The bread is very soft and light, the onions are sweet and the cheese is melty and salty.  The only thing that I think could improve it is bacon.  Putting a few slices of crumbed bacon in the onion mixture would make this bread even more delicious.  Because bacon makes everything more delicious.


Pull-Apart Cheesy Onion Bread
recipe from Food and Wine

Ingredients
1 1/2 sticks Butter, 1 stick cubed and chilled
1 Yellow Onion, finely chopped
1 T Poppy Seeds
1/4 tsp Salt
1/4 tsp Pepper
1 cup shredded Gruyere Cheese
2 cups All Purpose Flour
2 tsp Baking Powder 
1/2 tsp Baking Soda
1 tsp Salt
1 cup Buttermilk


Instructions
Preheat the oven to 425 degrees.  Spray a loaf pan with non-stick spray.

In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 T of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over medium heat until 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 Gruyere.

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 for 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.

Enjoy!
Julie