Denise says:
This tasty savoury bread is great with most soups and makes a delicious combination with cheddar and pickles. You can use red or white onions – just make sure not to burn the onions otherwise it will make the bread taste bitter!
Preparation Time: 15 minutes plus 1 hour rising and 25 minutes proving
Cooking Time: 45 minutes for a loaf or 20 minutes for the rolls.
Makes: 1 loaf approximately 16 small rolls
Will freeze
Pareve
Ingredients:
1 sachet or tablespoon of dried yeast – 8g300 ml warm water
2 teaspoons salt
1 onion - peeled and roughly chopped
1 tablespoon olive oil
500g strong flour
1-2 egg yolks – for glazing
Method
1) Sprinkle the yeast into 100ml of warm water and leave it for 5 minutes to dissolve.2) Heat the olive oil in a small frying pan. Sauté the onion until it is soft but not brown.
3) Place the flour, cooked onion, salt and yeast mixture into the mixer. Gradually add the remaining water as needed until it forms a moist dough.
4) Turn the dough out on to a lightly floured work surface…. Knead gently. Place in a bowl greased with some olive oil. Cover with some cling film and leave to rise for 1 – 1 ½ hours in a warm room or until double in size.
5) Pre-heat the oven to 200ºC/400ºF/ Gas mark 6.
6) Knock back the dough and shape into a round loaf or cut 55g of dough off to make individual round rolls.
7) Place on a baking tray lined with baking parchment paper. Leave to prove (2nd rising) for 25 minutes.
8) Glaze with egg yolk.
9) Bake for 45 minutes or 20 minutes for the individual rolls until golden and hollow sounding when tapped underneath.
10) Cool on a wire rack.