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Author Notes: When I was a child bakeries would sell onion bread and bread rolls in the fall. The bread goes well with butter, cheese, sausages, wine, or all of them. The onion taste will penetrate the bread, if it is allowed to rest for half a day. —Poinsettia
- 5 cups wheat flour
- 2 teaspoons dry yeast
- 2 cups water
- 2 pounds onions
- salt pinches salt
- caraway handfuls 1
- fennel handfuls 1
- put flour into mixing bowl
- add yeast and 1 cup water in middle and mix together using spoon; let sit at room temperature until yeast starts to foam
- stir yeast mixture and rest of water into flour to form a shiny dough; allow to double in size
- in the meanwhile, cut onions and cook until soft; add caraway and fennel, reduce juices and allow to cool.
- add onion mixture and salt to dough and fold in (depending on the "dryness" of the onions you might have to add more flour); go easy on the salt as the bread will be sweet
- form long loafs and allow to double in size
- bake in preheated oven at 450F for ~30 min, switch off oven and leave bread in the oven overnight; allow the bread to rest before cutting it