A deliciously bread that will leave you wanting more
- 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
- 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.
- 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.
- 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.
- As you continue kneading, the dough will become more elastic and easier to handle.
- 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.
- 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.
- Preheat the oven to 180oC/350oF/gas mark 4.
- 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.
- Remove the bread from the oven and allow cooling on a wire rack before serving.
- This bread will keep fresh for a day.
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
More by Kevin Dundon:
- Indulgent Chocolate Fondants: Kevin Dundon, Today
- Roasted Lamb Noisette, warmed tomato, pale ale
- Salmon Fillet, Chili Pesto: Today, Kevin Dundon