Recipe: Plain Onion Bread

Cut a large onion (200-250 g) into quarters of rings and fry until tender with the addition of a small amount of vegetable oil.

Salt lightly and chill.

Mix flour with yeast and salt.

Add warm water, olive (vegetable) oil and fried onions.

Mix everything well (so that there are no dry flour areas left), cover with cling film and leave warm to rise for 1.5 hours.

After 1.5 hours, lightly knead the dough with oiled hands.

Literally 15-20 seconds.

Cover again with foil and let rise for 50-60 minutes.

Knead the risen dough again, then transfer it to a greased form d = 20 cm.

Let the dough rise in the form for 25-30 minutes, loosely covering with a film.

During this time, preheat the oven to 240°C.

The first 15 minutes we bake bread with steam at 240 ° C.

To do this, put a baking sheet (form) on the bottom of the oven, into which we pour 1 tbsp of hot water.

After 15 minutes, remove the baking sheet, lower the temperature to 220 ° C and bake the bread for another 25-30 minutes.

We let the finished bread stand in the form for 5-10 minutes and remove it.

We cool on the grate.

The bread turns out elastic, with a crispy crust, a delicate crumb and a pleasant onion aroma.

Doesn’t smell like yeast at all.

The next day it remains soft and practically does not crumble.

Happy baking everyone!