Quizzes & Puzzles0 min ago
Caramalised onion bread
7 Answers
I have just made some of this, it is totally delicious so if anyone wants the recipe then let me know! But I had some trouble incorporating the onions into the bread mix. You are supposed to add them after you have made and kneaded the dough, then once the dough is at the elastic stage, fold in the onions, then you are supposed shape into rolls or put into the loaf tin and to let the whole lot rise as per normal. I have no breadmaker so did this by hand. The problem was that as the onions were pretty greasy from frying, they did not fold in that well. I did as well as I could but ended up with funny shaped rolls because the dough which by now contained the oil from the onions, was not properly mixed together. Anyone got any tips for getting ingredients mixed in at the dough stage?
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Hi Jeanette, I found the recipe by putting the title in Google, it was an american recipe, but I then simply adapted it to an english recipe.
You first chop up 2 medium onions into small dice and fry with butter or oil on a medium heat until light brown, stirring to make sure it does not burn. Then you add 2 teaspoonfuls of brown sugar, I used dark brown soft sugar and fry this for another 5 to 10 minutes on a gentle heat. Then you are really supposed to let it go cold, but I had already made up my dough and added it warm. You add the onions to a standard dough mixture to make up a 2lb loaf size, the dough mixture I made advised adding a couple of teaspoonfuls of sugar to the flour mixture, making it a little sweeter than normal. I used the recipe that was on the back of the hovis dried yeast box, I can let you have that if you need it!
Oh yes, if your bread came out like a lump, it may be you are not kneading it for long enough. I think the idea of kneading is to release the gluten in the bread and it goes very elastic and smooth once this happens (after about 5 mins of kneading). If you don't get to this stage then the bread can be very heavy.
Once you have added the onions to the dough mix, you then struggle to mix it in! Which prompted my question to the answerbank! It tends to make the dough go a bit 'slimy' which makes it a bit difficult to work with, but eventually it does mix in somewhat. Then you shape it into rolls, somehow(!) as the mixture is still a bit difficult to work with or otherwise just chuck the lot into a loaf tin. If you go for rolls you need to bake them for about 10 to 15 mins on a 185 fan assisted oven or equivalent. Keep an eye on them as the onion mix makes them brown off very quickly.
Take them out the oven and try not too eat immediately!
They are nice with butter or just eaten on their own.
You first chop up 2 medium onions into small dice and fry with butter or oil on a medium heat until light brown, stirring to make sure it does not burn. Then you add 2 teaspoonfuls of brown sugar, I used dark brown soft sugar and fry this for another 5 to 10 minutes on a gentle heat. Then you are really supposed to let it go cold, but I had already made up my dough and added it warm. You add the onions to a standard dough mixture to make up a 2lb loaf size, the dough mixture I made advised adding a couple of teaspoonfuls of sugar to the flour mixture, making it a little sweeter than normal. I used the recipe that was on the back of the hovis dried yeast box, I can let you have that if you need it!
Oh yes, if your bread came out like a lump, it may be you are not kneading it for long enough. I think the idea of kneading is to release the gluten in the bread and it goes very elastic and smooth once this happens (after about 5 mins of kneading). If you don't get to this stage then the bread can be very heavy.
Once you have added the onions to the dough mix, you then struggle to mix it in! Which prompted my question to the answerbank! It tends to make the dough go a bit 'slimy' which makes it a bit difficult to work with, but eventually it does mix in somewhat. Then you shape it into rolls, somehow(!) as the mixture is still a bit difficult to work with or otherwise just chuck the lot into a loaf tin. If you go for rolls you need to bake them for about 10 to 15 mins on a 185 fan assisted oven or equivalent. Keep an eye on them as the onion mix makes them brown off very quickly.
Take them out the oven and try not too eat immediately!
They are nice with butter or just eaten on their own.
Oh yes, I forgot to add where you have to let the bread rise, which is after you have mixed in the onions! Or it really will come out like a rock!!!
With this recipe you only have to let it rise once which makes for less work. So you cover your creation with a damp cloth and let it rise approx 1 hour before throwing it in the oven.
Cheers!
With this recipe you only have to let it rise once which makes for less work. So you cover your creation with a damp cloth and let it rise approx 1 hour before throwing it in the oven.
Cheers!
Hi Jiggy, I had thought about making the mixture drier or even adding the onions to the dry ingredients, but the recipe I found it on, particularly states that the dough will be wet and sticky once the onions are added. So I am presuming it needs to be like this to get the taste and texture right? Many thanks
You could try this:-
On a lightly floured surface, roll the dough out into the largest rectangle you can (tricky because it will keep trying to spring back to a smaller shape), then spread the cooled fried onions over the rectangle, almost to the edge (say 1" away). Roll up the rectangle (like a swiss roll) and place this in the bread tin with the loose end underneath. Cover with cling film or a damp tea-towel and allow to rise as normal. OK, it won't be totally mixed in, but it might be easier than trying to force the onions into the dough. For bread rolls, you could slice up the dough and leave these slices to rise as normal.
I make a cheese loaf in this way (grated strong cheddar instead of onions) and that is nice with a sprinkling of cheddar placed on top of the loaf half way through the bake.
On a lightly floured surface, roll the dough out into the largest rectangle you can (tricky because it will keep trying to spring back to a smaller shape), then spread the cooled fried onions over the rectangle, almost to the edge (say 1" away). Roll up the rectangle (like a swiss roll) and place this in the bread tin with the loose end underneath. Cover with cling film or a damp tea-towel and allow to rise as normal. OK, it won't be totally mixed in, but it might be easier than trying to force the onions into the dough. For bread rolls, you could slice up the dough and leave these slices to rise as normal.
I make a cheese loaf in this way (grated strong cheddar instead of onions) and that is nice with a sprinkling of cheddar placed on top of the loaf half way through the bake.
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