Step 1: prepare the water.

Pour the required amount of purified water into a small saucepan and put it on medium heat. We warm up the liquid up to 38 - 40 degrees Celsius... It should be slightly warm, so that you can dip your fingers into it and not get burned. When the water warms up, remove the stewpan from the stove, place it on the countertop and proceed to the next step.

Step 2: prepare the dough - stage one.

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Pour half of the whole mass of sifted wheat flour into a deep bowl. Put salt, sugar and granular fast-acting tremors there.
Stir dry ingredients with a tablespoon until smooth. After that, in the middle of the mixture, we make a depression in the form of a funnel and pour warm water into it.
Mix the products again until smooth, gradually adding the remaining flour and at the same time kneading the dough.


We knead it 7 - 10 minutes, if desired, this can be done on the kitchen table. The dough should be soft, elastic and pliable and not sticky to your hands.
Next, grease the bowl with two tablespoons of olive oil, put the dough in it, cover it with a kitchen towel and put it in a warm place for one hour.

Step 3: prepare the onions.

Bye yeast dough rises, prepare and fry the onion. First, peel it off, rinse it under cold running water and dry it with paper kitchen towels.
Then put the onions on a cutting board and cut into cubes or half rings. It is desirable that the thickness of the pieces does not exceed 5 - 7 millimeters. We leave the cutting on the board.

Step 4: fry the onions.

Now we put a frying pan on medium heat and pour two tablespoons of vegetable oil into it. After a while, dip the onion slices into the heated oil and fry it until golden brown, stirring with a wooden kitchen spatula.
After 4 - 5 minutes the onion will be covered with blush. When this happens, remove the pan from the stove and place it on the countertop.

Step 5: preparing the dough - stage two.

After an hour, the dough will approximately double in volume. Add the cooled onion to it (without oil) and knead the flour semi-finished product so that the pieces of fried vegetable are evenly distributed throughout the dough.


Lubricate the silicone bread pan with the butter in which the onions were fried, and put the loaf formed from the dough into it. Cover the mold with a kitchen towel and put it in a warm place. for 30 minutes... Meanwhile, turn on and preheat the oven up to 200 degrees Celsius.

Step 6: bake the onion bread.

After the required time has elapsed, we put the form with the dough in the preheated oven. We bake bread 30 - 35 minutes until golden brown. Then we check its readiness with a wooden kitchen skewer. Insert a wooden stick into the baking pulp and remove. If the skewer is dry, the bread is ready.


We put on kitchen potholders on our hands, take out the form with the "onion miracle" from oven and put it on the cutting board that was previously laid on the kitchen table. Cover the bread with a paper kitchen towel so that there is a gap and let it sit for an hour. After that, we take out the baked goods from the mold.

Step 7: serve onion bread.

After cooking, onion bread is cooled, then taken out of the mold, cut, laid out in a bread bin and served warm for lunch, dinner, afternoon tea or breakfast. It is a pleasure to eat any dish with this pastry. It also makes great sandwiches and is very delicious canapes... Enjoy!
Bon Appetit!

Sometimes spices such as coriander, black pepper, Italian or French dried herbs are added to the dough.

Olive oil can be replaced with refined sunflower oil.

If you don't have silicone mold for baking bread, then you can use an ordinary metal form, a frying pan with a removable handle, or you can bake a loaf of bread on a non-stick baking sheet, after covering it with a sheet of baking paper.

What could be tastier than aromatic, soft homemade bread? Only homemade bread. Onion bread is just a wonderful pastry for family dinner... Such bread is prepared very simply, and its taste, aroma and appearance will delight all your household, without exception.

For onion bread, prepare the food listed.

Dissolve the yeast in warm water, add sugar without fail - you need to feed the yeast. Leave for 10 minutes until a bubble cap appears on the surface.

On a quiet fire in minimum quantity vegetable oil, fry the onion until golden brown, cool.

Add sifted flour to the yeast, olive oil and salt. Pouring in a little water, start kneading the dough. You may need a little more or less water, depending on the quality of the flour.

Add the sautéed onions and continue to knead the dough.

The dough should be soft and elastic, slightly sticking to your hands. Cover the dough cling film and put in a warm place for 30-40 minutes to approach. A warm battery is great in winter.

After a while, the dough needs to be kneaded well, it will no longer stick to your hands.

Lubricate the bread pan vegetable oil or line with baking paper, lay out the dough, cover with a clean kitchen towel and let sit for another 20 minutes. Bake the bread in an oven preheated to 220 degrees for the first 10 minutes, then reduce the temperature to 180 degrees and bake for another 40-50 minutes. Willingness to check with a wooden skewer.

Allow the finished bread to cool completely and only then homebaked bread can be sliced.

Onion bread is ready, enjoy it.

02.01.2019

Today, some housewives prefer to bake their own bread rather than buy store-bought bakery products. But ordinary wheat or Rye bread over time it becomes boring, and so I want variety. Try baking bread and onions in the oven. Recipes fragrant pastries find in today's article.

Fragrant baked goods without the hassle

Do you think it is difficult to bake onion bread on home kitchen? If you have even the slightest idea about working with the test, then there should be no problems. The dough is ordinary, yeast-based. You can use sourdough, though. Just a highlight of this bakery will become the added onion, which must first be fried until an amber crust.

On a note! Bread is prepared in exactly the same way with green onions... Expose feather bow heat treatment not necessary. You can also add some spices or dried herbs to improve the taste.

Ingredients:

• filtered water - 300 ml;
• wheat flour top grade- 500 g;
• refined sunflower seed oil;
• medium-sized onion - 2 heads;
• finely ground salt - 1 tsp. a spoon;
• granulated sugar - 1 tsp. a spoon;
• fast acting granular yeast - 9 g

Preparation:

1. We heat filtered water to a temperature of 36-40 °, but no more. Otherwise, the yeast will simply pair and won't work.
2. Pour a small amount of warm water into a bowl with high sides.
3. Add granulated sugar and fast-acting granular yeast to this.
   
4. Stir all components until complete dissolution and leave for a quarter of an hour until a foam cap appears on the surface.
   
5. IN yeast base we introduce the remaining volume of warm water.
   
6. Now it's time to knead the dough. Sift about 250 g of premium wheat flour. We introduce the free-flowing ingredient into the yeast base.
   
7. Mix everything thoroughly. We make sure that the flour does not form lumps. The dough is ready and it needs to be infused for half an hour in a secluded place, protected from drafts.
   
8. While the dough is rising, peel two onions and cut them into small cubes.
   
9. Pour some refined sunflower seed oil into the skillet. Warm it up a little and spread the onion.
10. Stir occasionally, sauté the vegetable until amber color. We set aside the fried onions from the stove.
    
11. Let's get back to working with the test. The dough has already come up well.
    
12. Add the remaining portion of the premium wheat flour. Do not forget to sift it first.
13. First, mix the dough with a silicone or wooden spatula. Then transfer to a floured work surface. We continue mixing manually.
    
14. In order for the bread to turn out porous and fluffy, the dough should be kneaded for at least 10 minutes. Ideally, a quarter of an hour.
15. We make a small depression in the dough, where we transfer the fried onions.
    
16. Knead everything again. We try to distribute the fried onion pieces evenly.
    
17. We cover the dishes with the dough with a thick cloth towel and put them in a warm place for a couple of hours. It is important that there is no draft.
18. After the specified time, the dough will approximately double in volume.
    
19. Knead the dough again and knead it lightly with your hands.
    
20. Covering a baking sheet parchment paper, which we thoroughly soak with refined sunflower seed oil.
21. We form a loaf of bread from the dough, which we transfer to a baking sheet.
    
22. We turn on the oven so that it warms up to a temperature threshold of 180 °.
23. We do not send bread to the oven right away. Let it brew for half an hour.
    
24. Such bread is baked quickly enough. After half an hour, you can already check its readiness.
    
25. Cool the baked goods and cut into slices. Now you can taste a piece of aromatic onion bread.

And you have never tasted such bread yet. Baking based on stuffed potatoes can hardly be called that way. Most likely, this is a complete dish, just with an original presentation. Potato bread will take place of honor on the festive table.

Ingredients:

• premium wheat flour - three glasses;
• potato tubers - 250 g;
• fast acting granular yeast - 1 ½ tsp. spoons;
• butter- 25 g;
• onion - 1 head;
• salt;
• ground allspice;
• Russian cheese - 50-70 g;
• refined olive oil - 2 tablespoons. spoons;
• olives - ½ cup.

Preparation:

1. Peel the potato tubers and rinse thoroughly with filtered water.
2. Cut the peeled potatoes into cubes and boil in slightly salted water for a third of an hour until softened.
3. Meanwhile, sift into a bowl with high sides wheat flour the highest grade.
4. Add finely ground salt, fast acting granular yeast. Mix loose components.
5. Grind the cold butter with shavings, add to the bulk components.
6. With our hands we actively rub everything so that we get a mass in consistency, reminiscent of crumbs.
7. Put the boiled potatoes in a colander. We leave for a while so that all the liquid is glass.
8. In any convenient way, grind the boiled potato tubers to the consistency of mashed potatoes.
9. We shift the puree to the rest of the ingredients.
10. We slightly heat the filtered water, pour it into the dough and now actively mix everything until a homogeneous mass is obtained.
11. We leave the dough in a secluded place for one hour.
12. Meanwhile, chop the peeled onions into small cubes and sauté in refined olive oil. You can use butter.
13. Dry the olives and cut into slices.
14. Grate Russian cheese with fine perforation.
15. Divide the dough into three equal parts and roll out into cakes.
16. Put some of the fried onions, olives and cheese on each cake.
17. Put the cakes on top of each other in a baking sheet. We put it in the oven.
18. Optimal temperature for baking potato bread with onion filling is 200 °.

I confess that I am conservative when it comes to baking bread - I bake homemade bread the old fashioned way in a conventional oven, and knead the dough with my hands. I am more than satisfied with the results, and you can see everything in the photo: loaves, loaves and edges are lush, ruddy, appetizing. It is a pity, the taste cannot be conveyed, but it is divine! I often mix various additives into homemade bread, today I baked onion bread in the oven for simple recipe... It contains only water, flour, yeast and fried onions. He then gives the bread a unique taste and aroma. You just need to be careful when frying, so that the onion is golden, does not dry out and does not burn.

Ingredients:

To cook onion bread in the oven you will need:

For dough:

• water - 0.5 cups;
• flour - 50 g (this is 2 tbsp. l. with a low slide);
• salt - 1 tsp;
• sugar - 1 tbsp. l;
• fresh yeast - 15 g.

For bread dough:

• flour - 300 g;
• water - 0.5 cups;
• onions - 100 g (1 large head);
• sunflower oil - 3 tbsp. l.

How to make homemade onion bread in the oven. Recipe

Making a dough. I use fresh yeast, you can replace it with dry fast-acting or granular. We mix yeast with sugar and salt.

We heat half a glass of water a little, we need warm, not hot. Pour into a bowl of yeast, dilute, add two tablespoons of flour with a small mountain.

We make a not very thick dough, almost homogeneous. We put it in a warm place, I keep it in a heated oven with the fire off. It will come up for about 20 minutes, just during this time we will make the onion fry.

Cut the peeled onion small cube, fry over low heat.

We bring the onion frying until soft and golden brown, brown well so that you can feel the aroma of the fried onion. Cool it down.

Pour the rest of the water into the risen dough, also warm. We spread the fried onions along with the butter.

Sift flour. As always, my advice is to stick to the onion bread recipe, but add flour in parts, it is different for everyone in quality and moisture.

When the dough becomes denser, put it on a board or table and begin to knead with your hands. So as not to stick, grease with oil, although this is not necessary - there is enough oil in the dough, it kneads easily and quickly. After about ten minutes, the loose dough will become smooth, soft, elastic.

The dough for onion bread will not be tight, and not sticky, dense, springy under the palms.

I usually bake homemade bread in special forms. But not everyone has them, therefore, this time I decided to bake a round loaf on a baking sheet. For proofing the dough, you need a low container with a rounded bottom. Cover it with a towel, sprinkle it with flour so that the dough does not stick. We put onion bread, cover.

Leave the bowl of onion dough warm for 50-60 minutes. After 35-40 minutes, see how your homemade bread feels there - if it has already risen well, do not hold it longer, the dough will begin to fall off. Do not forget to turn on the oven in advance, preheat to 180 degrees.

Cover a large frying pan or baking sheet with parchment, baking paper. We cover the dishes with the dough, very carefully, gently turn over. Try not to make sudden movements, the bread may settle.

We put onion bread in a preheated oven. Bake at 180 degrees for 30-35 minutes until browning on all sides.

We get the bread out of the oven. The crust will immediately be dense, hard, but after a while, as it cools, it will soften.

Cut the cooled onion bread into wide slices. There is nothing better for soups and borscht than warm homemade bread baked in the oven. Good luck with your baking and bon appetit! Your Plyushkin.

Video recipe for making onion bread