I’ve been on a bit of a bread making roll recently (pardon the pun!) and am really enjoying experimenting with flavours in the bread, and some different types of bread as well. We’ve been trying not to buy much fresh bread, but to make our own more. We still have a white loaf in the freezer thought for those toast emergencies!! This is one of my particular favourites I’ve made over the last few weeks – a simple white loaf dough with caramelised onions.
- 500g strong white bread flour
- 7g easy blend yeast
- 2 medium onions – 1 and a half finely chopped, and half finely sliced (for the top of the loaf)
- 8g sea salt
- 320ml tepid water
- 1 tbsp clear honey
- 2tbsp butter
- vegetable oil
- First prepare the onions. In 2 separate frying pans melt some butter (1tbsp) and a few drops oil, then to one pan add the chopped onions, and to the other add the sliced. Over a gentle heat soften these for about 10minutes until just starting to go golden and nice and soft. Set both aside to drain off the excess oil and cool a little on kitchen paper.
- Move on to mix the flour, yeast and salt together in a freestanding mixer or bowl
- Mix the water and honey together in a separate bowl and then add to the dry mixture.
- Mix on a slow speed to form a rough dough then continue to knead in the machine for 6mins (or 10mins if you are kneading by hand) Pause the kneading with about 2 minutes to go and add the chopped onions (keep aside the sliced ones)
- Shape into a ball and leave to prove in a lightly oiled bowl for 1 hour
- Tip out and knead for about 30seconds to knock back the dough
- Form into the shape you would like your loaf to be, place on a baking sheet or in a lightly floured loaf tin and sprinkle the sliced onions over the top. Leave for a further half hour covered with oil cling film to prove further.
- Bake in the middle of the oven at 210 degrees for about 25 mins, or until golden brown and the underside of the loaf sounds hollow when tapped.
- Leave to cool before slicing
Happy Eating 🙂