Mini Onion Loaves

Another bread recipe for you today! I love making bread, it’s therapeutic, tastes better than the store bought stuff and makes the house smell absolutely fan-bloody-tastic! 🙂

I don’t know how many of you have been to Miller & Carter and tried their onion loaf, but you really should. It’s amazing 🙂 You know it’s really bad for you as it’s fried, but you can’t help but eat it as it tastes so yummy! Well I didn’t want to even attempt to make an onion loaf similar as I knew mine wouldn’t be a patch on theirs, so instead, at the request of the other half, I made an onion bread using a recipe adapted from Paul Hollywood’s new book.

It’s yummy and you can use it for sandwiches! Since making the mini loaves I’ve made this again, but a big loaf. I just doubled the recipe and used a normal loaf tin, worked perfectly so I’m giving you the recipe for 2 mini loaves, but if you want a full size loaf it’s dead simple too 🙂

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You will need:

> 2 mini loaf pans – mine were 9cm x 16cm

Makes 2 mini loaves

Adapted from How to Bake

Ingredients:

> 250g strong white bread flour
> 1/2tsp salt
> One 7g sachet of yeast
> 20ml olive oil + extra to grease
> 150ml cool water (when water starts getting warm from hot tap)
> 1/2 an onion, finely chopped
> Sesame seeds to sprinkle on top (optional)

Method:

> Preheat the oven to 100 degrees C and then turn it off when it reaches temperature. This is to help the bread rise.
> Place the flour, yeast and salt in a large bowl or the bowl of your stand mixer. Place the yeast on one side of the bowl and the salt on the other. Yeast and salt do not like to be in direct contact. (Mine poured a bit fast and sort of went in the middle so they did touch, but I mixed it quickly and it was fine)
> Add the olive oil and water.
> Mix until combined. Knead for 6-7 minutes until the dough comes away from the sides of the bowl and is no longer sticky. If you’re doing it by hand, tip the dough onto a floured work surface and then knead for 10 minutes until no longer sticky.
> Lightly oil a large bowl and place the dough inside. Cover with cling film.
> Place in the cooled oven for an hour to rise. It should be doubled in size. Whilst the dough is rising, oil the loaf tins and chop the onion finely, leave to one side.
> Once the dough has doubled in size, flour the work top and then knock the air out of it. Place half the onion on top of the dough.

> Knead the onion into the loaf. Place the rest of the onion on top and repeat until all the onion is evenly distributed through the dough.
> Cut the dough in half.
> Shape roughly into a loaf and then place in the loaf tins. Press down slightly to make level.
> Cover with a clean tea towel and then leave to prove for 30 minutes. During this time preheat the oven to 220 degrees C.

> Once the bread has risen, make diagonal cuts across the loaves with a pair of scissors. Wet the top of the bread and then sprinkle the sesame seeds on top.

> Place in the oven and cook for 25-30 minutes until golden brown and it gives a hollow sound when you tap on it.
> Leave to cool in the tin for 10 minutes before
removing and leaving to cool completely on a wire rack.
> Will keep at room temperature, wrapped well for 4 days.