© 2021 | http://angiesrecipes.blogspot.com
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© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
Onion bread not only makes an ideal accompaniment to soups, cheeses and salads, also makes great sandwiches plain or grilled with roast beef, or ham. This crisp onion bread is delightfully easy and simple to make and produce a fantastic golden crust and soft crumb. I used store-bought crisp fried onions in this recipe, but you can definitely make your own or use some leftover onion rings.
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- For the starter, whisk together the rye flour and water in a bowl. Cover with a clean kitchen towel and leave it on your kitchen counter overnight or up to 18 hours.
- Mix crumbled fresh yeast with coconut sugar in a bowl and set aside for 10 minutes. In the mixing bowl of your stand mixer fitted with a dough hook, add in starter, flour, water, smoked salt, seeds, crisp onions and yeast mixture. Stir at slow speed until a dough roughly formed, about 5 minutes. Increase the speed and knead until smooth and elastic. Cover with a plastic wrap and set aside at a warm place for 50-60 minutes.
- Dust a round 9-inch banneton basket thoroughly with flour. Alternatively, line a bowl with a non-terry kitchen towel dusted with flour. Turn out the dough and gently shape the dough into a round ball. Pinch seam togethe and transfer the dough to the prepared basket, seam-side up. Cover with a clean kitchen towel and let rise 50-60 minutes.
- Preheat oven with a bowl of water at the bottom rack and baking stone in the middle rack to 220C/425F for an hour. Turn the dough out onto a bread peel dusted with flour. Score the top with a lame or very sharp knife in any pattern you like.
- Slide the bread onto the baking stone and bake for 35 minutes. Open the oven door and spray the bread with water and bake for a further 10 minutes till golden brown and crispy. Cool on a wire rack completely before slicing.
© 2021 | http://angiesrecipes.blogspot.com
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© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
Boy does that look terrific!!!
ReplyDeleteThis is the first time I saw crispy fried onions on a bread! Such a cool idea as always Angie
ReplyDelete...it looks like ahearty loaf of bread.
ReplyDeleteParece genial adoro hornear pan así que haré la receta. Te mando un beso
ReplyDeleteThis looks SO good with fried onions and herb salt. Will be amazing with soups come the cooler weather!
ReplyDeleteWow, that's a beauty! You're making me long for some homemade bread. It's too darn hot this week, but hope to break out some yeast soon.
ReplyDeleteLooking mouthwatering, as always! I need to up my food photography game... - http://www.domesticgeekgirl.com
ReplyDeleteMe fascina hacer pan casero Angie!! Ayer hice uno con semillas Chia. Tu receta se siente fabulosa hasta para untar con un queso cremoso o salsa para un buen trago como copetín.
ReplyDeleteSiempre bonita tu propuesta y gustosa!
Gracias!!
Buen apetito!!
Yummy
ReplyDeleteI am fascinated by your bread Angie. It looks amazing, I am wondering why you leave the flour and water on the bench overnight without the yeast in it for rising?I am also interested that you spray it with water just before the last 10 minutes of baking. Does that help it to crisp up? A great recipe, thanks.
ReplyDelete@HAPPY RETIREES KITCHEN
ReplyDeleteHi Pauline, you don't need yeast and can leave the mixture for up to 24 hrs. The mixture doesn't bubble up much, but it adds flavour and aroma to the final dough. However, if you are in a rush, add a tiny pinch of yeast from the main dough to the starter and leave it for 2 hrs. Yes, spraying water helps not only with getting a nice brown colour, also a crunchy crust. The sound of cutting that bread is just so satisfying!!
I'd probably eat the whole loaf before you even cut it LOL I wish I could order a loaf a week from you, I do ever so adore me pastries, but don't have time to make them myself. I use dried onion too in my cooking, do you have them there? Very nice and fragrant for soups and rice.
ReplyDeleteYou bake beautiful breads. I am sure it tastes great. I like crispy onions and seeds.
ReplyDeletewow complimenti è bellissimo!
ReplyDeleteYou make the bet breads! This one looks terrific -- like the flavor, and the crust looks so, well, crusty. :-) Thanks!
ReplyDeleteAngie, Great looking bread! My wife would love it but I just don't like the taste of onions. Take Care, Big Daddy Dave
ReplyDeleteYou always make the coolest sounding breads! This looks fantastic!
ReplyDeletevery tasty loaf and pretty too!
ReplyDeleteYummy!
ReplyDeleteoh that bread looks so beautiful!
ReplyDeletethis looks like a fabulous loaf angie.
ReplyDeleteAmazing bread❤
ReplyDeletebuono e profumato il tuo squisito pane alle cipolle! Bravissima!
ReplyDeleteWooooow! It's amazing!
ReplyDeleteThis sounds so good, I love French fried onions!
ReplyDeleteJenna
Wow, this bread looks perfect! And you made your own starter - I always admire that especially because I've never done that myself. Also, loving the addition of rye flour.
ReplyDeleteLoving everything about this loaf! The seeds and the smoked salt and the onions! Oh My! I think I better figure out when to bake it!
ReplyDeleteTwo questions: How much? and Do you ship? :) I can already smell this bread.
ReplyDeleteI looooveeee fried onions, so I can just imagine how aromatic this bread is!
ReplyDeleteWhat a gorgeous loaf, Angie! You know how I love nuts and seeds :)
ReplyDeleteOnions in the bread must be good, sure it gives appetising aroma..
ReplyDelete