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Caramelized Onion Bread
Watch the video for this recipe:
This is by far one of my favorite bread recipes, it is soft and fluffy, the flavor the onions bring makes you want more and more. It smells wonderful while baking and tastes incredible good.
The recipe is easy and takes only few minutes to prepare. This caramelized onion bread is going to be devoured so fast that might need to consider making 2 loaves 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 (500g) flour
- 1 tsp (5g) salt
- 25 g fresh yeast (2 1/4 tsp active dry yeast)
- 1 bunch green onion leaves, finely chopped
- 1 1/3 cup (320 ml) warm water
- caramelized onion
- In a frying pan heat oil over medium heat. Cook onion until soft and golden brown. Season with salt. Set aside to cool.
- In a large bowl, mix flour with green onion leaves. Dissolve the fresh yeast with salt and 1/3 cup (80 ml) water and add to the flour mixture. Add the rest of 1 cup (240 ml) water, mix everything together then add caramelized onion and knead until the dough is smooth and pulls away from the sides of the bowl. Cover it and let it sit for about 1 hour at room temperature to rise until doubled in size.
- On a floured surface roll the dough into a loaf. Place in a 6x10 inch (15x25cm) baking tray and leave to rise again for 30 minutes. A regular loaf pan should be as good. Optional sprinkle salt and few green onion chopped leaves on top.
- Preheat oven to 470F (240C). Place a small pot with water at the base of the oven to create steam.
- Bake for 15 minutes with steam then remove the pot with water from the oven.
- Reduce oven temperature to 450F (230C) and bake for another 10-15 minutes.
- Cool on a wire rack. Let the bread cool completely before cutting.
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.
Yes, the steps are the same. I've made this bread with both types of yeast and worked perfect.
Yes, you will need 2 .. one tray with the dough... and another pot (I use an enameled small pot which is safe in the oven) to add the hot water to create steam, but if you don't want to use a pot with water in the oven.. just throw some ice cubes in there (this I learned recently and seems an easier method).. to create instant steam. With this step we want to be as close as possible to professional ovens. If any other questions don't hesitate to ask me. Hope you will try this recipe.
Thank you Munirah for trying this recipe. This bread does have an amazing taste and texture.. it shouldn't have been hard....It's difficult for me to realize if you did something wrong, but if it was on the hard side.. it is possible that you used more flour than written in the recipe? Or maybe the yeast.. was not active enough...what kind of yeast did you use? What kind of flour? Let me know so I can advise better.
Happy to hear that Virgil:) maybe you can send me photos via Instagram or Facebook
I am glad you enjoyed it:) one of our favorite bread recipes as well
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