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Caramelized Onion Bread
Soft fluffy bread, the aroma of the onions makes you want more and more. It was gone so fast that next time I will consider making 2 loafs instead of 1.
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- Makes 1 loaf
- Caramelized Onion
- 1 large onion, chopped or thinly sliced
- 1 bunch green onion bulbs, chopped
- 2 tbsp olive oil
- salt
- Dough
- 4 cups flour
- 1/2 tsp salt
- 25 g fresh yeast
- 1 bunch green onion leaves, finely chopped
- 250-300 ml warm water
- In a frying pan heat oil over medium high heat. Cook onion for about 5 minutes until soft. Reduce heat to medium-low and continue cooking until golden brown. Season with salt. Set aside to cool.
- In a large bowl, mix flour with salt. Dissolve the fresh yeast in water and add to the flour mixture. Mix everything together then add caramelized onion and green onion leaves and knead until the dough is smooth and pulls away from the side of the bowl. Cover it and let it sit for about 1 hour at room temperature, to let the dough rise until doubled in size.
- Preheat oven to 240C (470F) 30 minutes before baking. Spoon 1 tablespoon flour into a small baking tray, put the dough in the tray and let sit until the oven is hot. Optional sprinkle salt and few green onion chopped leaves on top.
- Put an empty baking pot in the oven ten minutes before baking. As you put the baking tray in the oven, add a cup of hot water in the empty pot, in this way it will instantly boil and create steam. Bake for about 25-30 minutes. Remove the bread from the baking tray and cool on a wire rack.
I have used fresh yeast not dry yeast as I prefer the fresh one. 25 g of fresh yeast is the right amount for about 4 cups of flour. If you want to use active dry yeast I think that 2 1/4 tsps would be enough. Yes 300 ml is about 1 1/4 cups of water. Hope my answer helps, and let me know if you make this amazing bread recipe.
I sprinkled the pan with flour because I was afraid otherwise it would stick, because I didn't have at that time a good bread pan I used a regular cake pan of 15X25 cm. You can skip this step with flouring the pan if you are using a good bread pan or your stone. You can definitely try cooking this bread on a stone with steam. It will probably have a different shape but that won't be a problem, as the taste is amazing.
if any other questions feel free to ask me. Hope my answers helped you. Let me know if you enjoyed this recipe.
I don't know if it works or not in a bread machine. I've never made bread using a bread making machine, I don't have one and I don't know how to work with one. I'm sorry I can't help you with this. If you try let me know how it works.
Cindy, thanks for your comment, I am very glad you tried this recipe. Sorry for the exploded dish, you must indeed use one that is resistant to heat. I used something very basic, a small enameled pan. The idea of adding honey is great, I will try it next time, too. Thanks for the idea.
It is hard for me to give any suggestion on that as I have never worked on a bread recipe without wheat flour. Lately this is the way I am making my homemade bread, I use oat bran, or barley flour, almond meal, rye oats, grounded walnuts and coconut flakes plus various other seeds, sesame, sunflower and pumpkin seeds, but always combine these with wheat flour, for its gluten properties which helps the bread rise. Don't know the content of gluten is found on the flours you are going to use so hopefully they will rise enough not to get the bread to sticky. Let me know if I can help you more.
I am so glad you liked it, delicious easy recipe indeed, we love it too. Thank you for your comment, appreciate it.
I am so glad you liked it, delicious easy recipe indeed, we love it too. Thank you for your comment, appreciate it.
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