Caramelised onion bread

A deliciously bread that will leave you wanting more

Ingredients


  • 30 g fresh yeast or 30g easy blend dried (active dry) yeast
  • 400 ml lukewarm water
  • 650 g plain (all-purpose) flour
  • 20 g salt
  • egg wash, made with 1 egg yolk beaten with 1 tsp of milk
  • 115g red onion marmalade

Method

  1. Place the yeast and water in a medium-sized bowl and stir with a fork to dissolve the yeast. Allow the mixture to stand for about 3 minutes.
  2. Place the flour and salt in a bowl and add the yeast mixture. Mix for 2–3 minutes – knead with your fingers to incorporate the flour, scrape the sides of the bowl and fold the dough over itself – until the mixture gathers into a rough mass.
  3. Move the dough to a lightly floured work surface and knead for 6–8 minutes until it becomes supple and somewhat elastic. The dough will be very sticky at first; keep your hands and the work surface lightly floured and use a dough scraper, if necessary, to prevent the dough from sticking and building up on the work surface.
  4. As you continue kneading, the dough will become more elastic and easier to handle.
  5. Shape the dough into a loose ball, return it to the bowl and cover it with clingfilm (plastic wrap). Leave it in a warm place for about 50 minutes to rise.
  6. Knead the dough again on the lightly floured surface for 2–3 minutes or until it becomes very smooth and springy. Shape the dough into a round loaf or divide the dough into 10–12 pieces and roll each piece into a round shape. Place the dough onto a greased baking sheet, brush with egg wash and spoon the onion marmalade on top. Leave the dough to rise at room temperature for about 1 hour or until it looks slightly puffy.
  7. Preheat the oven to 180oC/350oF/gas mark 4.
  8. Bake for about 20 minutes for a loaf or 15 minutes for rolls, until the bread is a deep golden brown and sound hollow when tapped on the bottoms.
  9. Remove the bread from the oven and allow cooling on a wire rack before serving.
  10. This bread will keep fresh for a day.

Notes:

Kevin says, "The aroma of this freshly-baked bread topped with sweet caramelized onion will have you coming back for more. I normally make this recipe into bread rolls and use them for burger or sandwiches. However, it can also be cooked in a large loaf."

Makes 1 loaf or 12 rolls





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