Conejo Con Cebolla with Mallorcan Country Bread Pan Sin Sal

• Wash the rabbit, pat dry, divide into portions and rub with salt and pepper. Peel and quarter the onion, remove the cloves from the garlic bulb, wash the parsley, pat dry and finely chop. Scald the tomato with hot water, peel and dice. Heat the oil in a roasting pan, fry the rabbit parts on all sides and remove. Fry the cloves of garlic in the same oil, add tomatoes, parsley and onion and stew everything briefly on a reduced heat.
• Place the rabbit pieces on the onion vegetables, pour in the broth and add bay leaves. Season to taste with salt and pepper and simmer for 30-40 minutes. Pour white wine and brandy over it shortly before the end of the cooking time.
• Now place the roaster in the oven and bake at 150 degrees for 30 minutes. Then switch off the oven and leave the meat in the warm oven for another 30 minutes. Stir gently before serving. If the sauce is not creamy enough, thicken with a little cream.

loaf

• Put the flour in a bowl, pile the salt on the edge and mix the sugar with the yeast. First pour lukewarm water and then the oil on the flour. Then wait until small bubbles have formed and then knead until the dough no longer sticks to your hands. Now let everything rest in a warm place until the dough has increased significantly.
• Then shape a loaf of bread with floury hands and let it rest for another hour. Set the oven to 220 degrees and bake the bread on the middle rack for 15 minutes. Then lower the temperature to 190 degrees and bake for another 20-25 minutes. The bread is ready when it sounds hollow from below. Then take the bread out of the oven, let it cool down slightly, but serve it warm with the rabbit.