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Peruvian Onion Bread

Makes about 12 to 14 rolls.

• Olive oil
• 2 cups chopped onions
• 1 tablespoon active dry yeast
• 1 cup semolina (durum) flour
• 1 cup very warm water (110 to 115 degrees)
• 3 cups sifted unbleached all-purpose flour
• 2 tablespoons olive oil
• 1 cup finely diced yellow onion
• 4 cups mixed seasonal mushrooms, diced (see note)
• 1 tablespoon sea salt
• ¼ cup Mexican crema (see note)
• ¼ cup grated Cotija cheese
• ¼ cup grated Manchego cheese
• 1 tablespoon fresh ground cumin, toasted
• 2 tablespoons fresh Mexican oregano, finely chopped

In a large sauté pan, heat 2 tablespoons olive oil for 1 minute. Add onions and sauté for 5 minutes. Stir until onions begin to caramelize, then add mushrooms and salt. Cook mixture for 5 more minutes.

Let cool slightly, then add crema and both cheeses. Stir until cheese is evenly mixed. Add cumin and oregano and mix once more.

For the Peruvian Onion Bread: Heat a little olive oil in a sauté pan and cook onions until they are browned.

In a stand mixer with a dough hook, place yeast, semolina flour and water. Mix and let bubble for a few minutes. Add all-purpose flour and onions, and turn mixer on low sped until dough pulls away from sides of bowl, about 15 minutes. Put dough in a large bowl and let it double in size.

Punch down and form into 2-ounce balls for rolls. Let rise on an oven-ready pan for 10 minutes and then bake in a preheated 450-degree oven for 10 minutes. This should make about 12 to 14 rolls.

Let rolls cool. Slice open and spread with warm mushroom mixture.

Notes: Zocalo Grill uses portobello and cremini mushrooms, but any mushroom will work in this recipe. Mexican crema can be found in most supermarkets, but if not, create your own by combining equal parts heavy cream and sour cream.

(From Zocalo Grill.)

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