Food Friday Featuring: Caramelized Onion Bread
Anytime I buy onion bread or onion bagels from the store my family always devours them. Super packed with the sweet and salty taste of the caramelized onions, each bite is a rich, oniony treat. I decided to take the plunge and bake a loaf myself, but needed a recipe that was simple and straightforward since I am a bread-making novice.
I adapted a recipe from www.homecookingadventure.com, and I have to say it was a success! Rich, sweet, and full of flavor, my loaf was given two thumbs up from my toughest critics – my family.
Yields: 1 loaf
- 1 large onion, chopped or thinly sliced
- 2 tbsp olive oil
- 4 cups flour
- 1/2 tsp salt
- 25 g fresh yeast
- 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 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.
- 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.