Eat Eat

Or an Onion Board. I should note that I was distracted and let mine rise too long, making it more focaccia than onion board. Still, it was happily devoured by husband and son. This photo was half of the board on my largest platter. You could make this recipe as two, three or even four individual breads. My dad loved onion boards. I mean, loved  them, to the point of driving a good distance out of his way to buy one at the bagel bakery on Touhy Ave. In Chicago (or was it still Lincolnwood over there? I can't remember). Even after moving to Highland Park, he'd get in the car on Saturday night to go buy bagels (for Sunday breakfast) and an onion board. Sometimes, I'd tag along for the ride. My mother, the food police  didn't think my dad should eat onion boards for some reason that escapes me now. Six bagels with cream cheese and smoked salmon? Sure. Onion board? That'll kill you!  I'm sure there was some logic behind it. I loved that bakery on a Saturday night. Be...

 This will make about 4 dozen small rolls or two dozen large hamburger buns. You Will Need: 3 teaspoons instant yeast 1 tablespoon granulated sugar 2 cups water 2 teaspoons salt 3 large eggs 2 tablespoons corn oil 4-5 (or more) cups bread flour (strong flour) Topping: 1/8 cup poppy seeds 1/2 cup dried onion 2 tablespoons paprika Mix all in a small bowl. Add water to cover. It should be fully absorbed by the time you bake. If not, strain the excess off. Egg Wash 1 egg yolk plus 1 tablespoon water In a large bowl, combine yeast, sugar, and water-stir to dissolve. Add salt, eggs, corn oil, and three cups of the bread flour. Mix well, incorporating the eggs. I do this by hand with a wooden spoon, but if you use a mixer, set it with a dough hook. Keep adding flour a cup at a time until you have a rough, not too sticky dough that comes together in a ball. How much you'll need will vary depending on your flour, climate, etc. Once you can shape it in a ball, remove the dough to a floured w...