Onion Bread with low glycemic index flour, extremely soft inside and crunchy outside, releases a fantastic aroma while baking that fills the home, and I’m sure you won’t be able to leave this onion bread after trying it! Great to eat on its own but also as an accompaniment to other dishes, both plain and toasted! So now go and get your hands in dough!
- Difficulty: Medium
- Cost: Affordable
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 1 Piece
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Onion Bread
- 4 cups low glycemic index flour
- 1 1/3 cups water (at room temperature)
- 1 oz dried onion
- 2 1/2 tsp fine salt
- 1/2 tsp sugar
- 1 packet active dry yeast
Useful Tools
- Stand Mixer
- Kitchen Scale
- Bowl
- Pastry Board
- Parchment Paper
- Spoon
Preparation of Onion Bread
Place the flour and salt in the mixer bowl and quickly stir with a spoon, then add the sugar and active dry yeast, attach the bowl to the mixer.
Now pour in the dried onion and water, attach the dough hook and run at speed 2 for 10 minutes.
After 10 minutes, turn off the mixer, place the dough on the pastry board (lightly floured if necessary) and fold it into itself forming a ball, then place the dough in a bowl and cover with plastic wrap.
Leave the dough to rise in a turned-off and closed oven until doubled in volume.
Once the dough has doubled (it will take 2/3 hours depending on the external temperature), put it back on the pastry board, stretch it with your hands and fold it over itself to form a loaf, place the onion bread loaf on a baking tray with parchment paper, and let it rise again in the turned-off and closed oven until doubled.
When the bread loaf is doubled in size, remove it from the oven, heat the oven to 428°F (220°C), and once it reaches temperature, make a clean cut on the surface of the bread (with a blade or special tool) and bake.
Bake the bread for 30 minutes, then cover with a sheet of parchment paper and continue baking for 10 minutes, after which remove the parchment paper and finish baking for another 15 minutes with the oven door slightly open, in total it should bake for about 55 minutes (depending a lot on the oven) and until you have a well-golden crust.
Once the onion bread is baked, turn off the oven, place the bread on the rack removing it from the tray, and let it cool completely.
Notes
Covering with parchment paper halfway through baking helps prevent the surface from darkening too much.
Finishing baking with the door open helps let moisture out and makes the crust much crunchier.
FAQ (Questions and Answers)
Can I use another flour?
No, because this recipe is designed to be used with low glycemic index flour, with other flours the other ingredients would need to be adjusted again.
