Onion bread recipe

Onion Bread recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This onion bread recipe is a delicious and aromatic treat that will fill your kitchen with the enticing smell of freshly baked bread. Made with simple ingredients like flour, yeast, onions, and butter, this recipe is easy to follow and perfect for both beginner and experienced bakers. The combination of sweet caramelized onions and soft bread creates a delightful balance of flavors. Serve this homemade onion bread as a side dish or use it to make mouthwatering sandwiches.

Keywords: onion bread, recipe, homemade, caramelized onions, baking

Onion bread recipe details

Onion bread recipe, recipe Rating: 4.5
Number of votes:97 

Ingredients

500 g	white bread flour
2 tsp	salt
1 ½ tsp	dried yeast
275 ml	warm water, 100-105°F or 40-43°C
90 g	butter, softened
60 g	thinly sliced onions

Instructions

Although intended for use in a semi-pro food mixer fitted with a dough hook such as the Kenwood or KitchenAid, there is no reason why it could not be made in a bread machine or by hand. If using a bread machine, add ingredients in the order specified by its manufacturer with the sole exception of the butter which is intended to be added after the first kneading cycle – the requirement applies whichever method is employed.

Mix together the flour, salt and yeast together in the mixer’s bowl and add most of the water and mix to a dough at low speed for 3 minutes and add a little more water if the dough appears to be dry. Mix for another 7 minutes at medium speed. Add the onions and finally mix for another 3 minutes at low speed.

Move the bowl to a fridge and chill for 30 minutes. Remove the dough and work in the butter at slow speed until well mixed. Do not overwork. Allow the dough to rest for 20 minutes.

Divide the dough equally if making 2, 1lb or 500g loaves or leave intact if making a 2lb, 900g loaf. Stretch and flatten the dough until it is a rough circle about the diameter equal to the length of your loaf tin(s) and roll the dough into a spiral from the top down.

Place the dough in a lightly greased loaf tin, tucking in the ends if necessary. Cover with oiled cling film and leave to rise in a warm place until risen.

Preheat the oven to Gas Mark 7, 220°C, 425°F and add a tray containing some water in order to create a steamy atmosphere. Bake for 15-20 minutes or until well risen and browned on top. Remove from oven and allow to cool for several minutes in the tin. Turn out to a wire rack to cool completely. Do not slice until cold.

This is an ideal bread for sandwiches, especially those whose filling is meat or cheese, especially with a salad. The intensity of the onion is kept under control by the relatively high proportion of butter in the bread.

Preparation time:
ca. 1 hr
Resting time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a