Irresistibly Aromatic Oven-Baked Onion Bread

Everyone will come running to this wonderful aroma! Itʼs impossible to resist! Onion bread in the oven turns out very tasty! It is soft, airy, with a crispy crust. But the main thing is the onion aroma, very appetizing! Try it and you wonʼt regret it!
cook time: 2h
Lucas Halstead
Irresistibly Aromatic Oven-Baked Onion Bread

Nutrition Facts (per serving)

285
Calories
9g
Fat
38g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Onion 1 pc
Olive oil 3 tbsp
Salt 0.5 tsp
Sugar 1 tbsp
Wheat flour 400 g
Water 1 cup
Dry yeast 1 tsp

For frying onions:

Vegetable oil 1 tbsp

Recipe instructions

Step 1

Step 1
How to bake onion bread in the oven at home? Prepare the necessary products. Olive oil can be replaced with regular sunflower oil.

Step 2

Step 2
Peel the onion and chop as finely as possible. To prevent the onion from stinging your eyes when slicing, rinse it and the knife with cold water.

Step 3

Step 3
Heat vegetable oil in a frying pan and fry the onion in it until golden brown. Keep the heat to low so that the onions donʼt burn. Read about how to choose the right vegetable oil in a separate article, link at the end of the recipe.

Step 4

Step 4
Add sugar and yeast to warm water. Stir, cover with a towel and leave for 10 minutes to activate the yeast. The water should not be hot, otherwise the yeast will die. After the allotted time, a cap like this should rise on the surface — this means the yeast has woken up and is ready to work. Otherwise you will have to take others. Read about all the intricacies of working with yeast in a separate article (link at the end of the recipe).

Step 5

Step 5
Add salt, butter and sifted flour to the water with yeast. Thanks to sifting, the flour will be saturated with oxygen, and the finished bread will turn out fluffier and softer. Knead the dough first with a fork, then with your hands. If the dough seems too stiff, add more warm water.

Step 6

Step 6
Halfway through kneading, add fried onions to the dough.

Step 7

Step 7
Continue kneading the dough until smooth. It wonʼt be as sticky as it was at the beginning. Gather the dough into a ball.

Step 8

Step 8
Cover the bowl with the dough with a towel and leave in a warm place for 30-40 minutes. It will rise and double in volume.

Step 9

Step 9
Turn the dough out onto a floured work surface and form into a loaf. To do this, pinch the edges from the edge to the center, turn the seam down and roll the workpiece in a circular motion.

Step 10

Step 10
Transfer the dough to a baking tray lined with baking paper. You can choose the right parchment paper by reading a separate article about the features of parchment, the link is at the end of the recipe. Cover with a towel and leave for 20 minutes. The bread will rise slightly in size. Use a sharp knife to make cuts on top to prevent the bread from bursting during baking. Turn on the oven at 220 degrees.

Step 11

Step 11
Bake the bread in a preheated oven for the first 10 minutes at a temperature of 220°C, then reduce the temperature to 180°C and bake for another 40-50 minutes. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. The crust should be well browned. Cool homemade onion bread on a wire rack. Bon appetit!

Additional rubrics

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