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Onion Bread Ingredients

How to make Onion Bread

• 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 ‘prove’ (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 220˚C/gas mark 7.
• Bake for 15 minutes at 220˚C/gas mark 7, then turn down the heat to 200˚C/gas mark 6 and bake for 15–20 minutes longer.
• Perform the ‘tap test’ to see if the bread is done (see page 242), then transfer to a wire rack to cool.