Onion Bread
- 50g butter
- 2 small onions, finely sliced
- 1/2 teaspoon salt
- 500g strong white flour
- 2 teaspoons salt
- 1 x 7g sachet fast-action
- dried yeast
- 1 tablespoon onion seeds
- 300ml warm water
- 1 tablespoon sunflower or olive oil, plus extra for greasing
- Onion seeds for sprinkling on the top
Instructions:
Heat the butter in a saucepan and fry the onions gently until they begin to caramelise. Sprinkle in the salt. Finish caramelising the onions, transfer to a dish and leave to cool.
- Sieve the flour and salt together into a mixing bowl. Stir in the yeast and onion seeds.
- Make a well in the centre of the flour and add half of the water, then the oil. Stir in with a wooden spoon.
- Add a little more water at a time and keep mixing. When you have added all the water, use your hands to bring the dough together. It should feel moist; if not, add more water. The dough must be moist to rise well.
- Really work the dough with your hands until it is well combined and begins to form a smooth dough.
- Flour a work surface and knead the dough for 10 minutes. This process will make the finished loaf light and soft, so be vigorous.
- Shape the dough into 1 large loaf and place on a lightly oiled baking sheet. Cover with a clean tea towel and leave in a warm place to rise until doubled in size. This will take between 35-45 minutes. After about 30 minutes into the proving time, spread the caramelised onions over the top, pressing them lightly into the surface, then sprinkle with some extra onion seed. About 15 -20 minutes after proving time has begun, preheat the oven to 220C/gas mark 7.
- Bake for 15 minutes at 220C/gas mark 7, then turn down the heat to 200C/gas mark 6 and bake for 15-20 minutes longer.
- Perform the tap test to see if the bread is done , then transfer to a wire rack to cool.