Got this awesome book that I LOVE from the library called Cooking for Isaiah by Silvana Nardone. In it are gluten and dairy free recipes that are family (and mom) friendly, mouth watering pictures... need I say more?
Anyhoo, We have this awesome chipotle chicken sandwich planned for tomorrow night's dinner, and I was in need of a bun on which to place said chipotle chicken. Enter: Bialy Bread Slabs. They look like little ciabatta buns, only flecked with glorious caramelized onions... I left the poppy seeds out only because (well, really because I didn't have any, but also) I don't really care for them. They get stuck in your teeth, and you don't realize it, so you go around town talking to all your friends with a silly seedy grin until ten o'clock at night when you finally go to brush your teeth... oh, for pity's sake.
Bialy Bread Slabs (tweaked version)
3T Extra virgin olive oil
1/2 Yellow onion, chopped
(Here is where the author would say 1T poppy seeds. I say don't bother.)
Salt- I use Kosher.
2c. GF All purpose flour mix. Plus more for dusting (The author uses her own mix, I used Pamela's bread mix) 1 (1/4oz) packet (or 2 1/4t. bulk) Active dry east
1t. Organic Evaporated Cane Sugar (honey would be good!)
2 large egg whites, lightly beaten
3/4c. warm water
In a skillet, heat 1T olive oil over medium low heat. Cook the onions until caramelized- this may take some time, don't rush it! Nobody likes the flavor of burnt onion. (Here is where you would stir in the poppy seeds if using) along with a pinch of salt.
In a large bowl, mix flour, yeast, 1t. salt, and sugar. Whisk together. Add egg white, 2T olive oil, caramelized onions, and water. Stir until dough pulls away from sides of the bowl.
Turn the dough out onto a piece of lightly floured parchment paper (12 inches or more). Lightly flour the top
of your dough, and press into a rectangle shape about 3/4in in thickness. Cover and let rest for 30 minutes. Cut in to 4 equal pieces.
Place your oven rack in the bottom position with your baking stone on top. Mine has handles, but if yours doesn't, consider using a cookie sheet (per author) to help pull the stone out of the oven. Preheat oven to 450. Brush each piece of bread with olive oil and sprinkle with some salt. Slide the bread- parchment and all- on to the preheated stone. My parchment had to be folded under to reduce the likelyhood of an oven fire. Bake until golden brown about 10 minutes. Remove from stone and let cool on a wire rack.
These delightful little buns are truly delicious. I had one lightly toasted with just some buttery spread on, and it was really just like a gluten free comfort food. Can't wait to try more recipes from this book- especially the Toasted Ham and Tomato Cornbread Sandwiches with Jalapeno Mayo. Have you seen the picture? You should! Why do these pages not come in scratch and sniff?!?
After note: the chipotle chicken that I wound up placing on this wonderful bun was quite simple. My husband and I marinated 1 pound of boneless, skinless chicken breasts (that he had skillfully cut in half) in a mixture of:
3T. olive oil
1T. lime juice
1/2t. chipotle chili powder
for about an hour. Then Scott sprinkled them with salt, and grilled them up! (Okay. Truthfully, we doubled the recipe.)
We had regular ciabatta buns for our gluten eating friends, and I used the GF buns for myself. We topped the sammy with lettuce, tomato, avocado, some pepper jack, mayo... Hubby even caramelized some onions and garlic for some extra oomph. We agreed the sammy could use a little extra personal touch. Maybe some cilantro or basil or??? You're the boss.
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