Today I made bread with onions, I love onions and I was wondering why I hadn’t made bread yet. On the blog, you can also find the Focaccia with onions, delicious, and other tasty recipes.
For the bread with onions, I used the classic recipe for my Homemade Bread. I now use it for all my bread-based preparations.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 white onion
- 1 1/4 cups all-purpose flour
- 1 1/4 cups remilled durum wheat semolina
- 7/8 cup water
- 2.8 oz sourdough starter
- 1/2 teaspoon granulated sugar
- 1 teaspoon salt
Tools
- Bowl
- Pan
- Baking Tray
- Dough Scraper
Steps
Dissolve the sourdough starter in the water with the sugar.
Add the rest of the ingredients (except the onions) and knead for 5 minutes at spike speed. Let it rest for about 30 minutes on the work surface.
Meanwhile, cut the onions and sauté them with a bit of oil and salt.
Take the dough and spread it out on the work surface. Add the cooled onions.
Close the dough and let it rise until it doubles.
Divide the dough into small pieces, shaping them into small rolls and coat them in remilled semolina. Let them rise for about an hour and a half.
Bake at 392°F for about 50 minutes.
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