Onion bread

We offer recipes of onion bread. This homemade pastry perfectly complements any table and will add a touch of piquancy and originality.

Homemade onion bread - a recipe in a breadmaker

Ingredients:

• wheat flour - 625 g;
• purified water - 320 ml;
• refined vegetable oil - 20 ml;
• granulated sugar - 45 g;
• salt - 15 g;
• one and a half teaspoons of dry yeast;
• vegetable oil for frying onions - 60 ml;
• one bulb.

Preparation

We start cooking bread from loading the products into the bread maker . We pour water and refined vegetable oil into the container of the device, pour in granulated sugar and salt and sift also wheat flour. We also add dry yeast and select the program "Basic" on the display.

We immediately prepare to prepare onions for bread. We clean and shred cucumber bulb and pass it on refined vegetable oil to a beautiful golden blush. After the breadmaker gives a signal, after about forty minutes, we add bowl to the bowl, put the appliance on a pause and mix the onion mass in the dough. We press the continuation of the program and wait for its completion. As a rule, bread in this mode is cooked on average about three hours.

How to bake onion bread in the oven - recipe

Ingredients:

• wheat flour - 485 g;
• milk - 245 ml;
• refined vegetable oil - 55 ml;
• sour cream - 60 g;
• granulated sugar - 25 g;
• salt - 10 g;
• a teaspoon with a slide of dry yeast;
• one chicken egg;
• three bulbous bulbs;
• unrefined sunflower oil - 65 ml.

Preparation

Initially, activate the yeast by cooking the spoons. To do this, mix them with a spoonful of flour and dissolve in warm milk, where the sugar and salt are soluble beforehand. We place the mixture in the warmth, covering the cloth for twenty minutes.

At this time we will deal with onions. We'll clean it, chop it in small cubes and save it in refined vegetable oil in a frying pan to a beautiful golden blush, seasoned with a pinch of salt and sugar in the end.

After cooling, spread the frying to the foamed spoon, add the egg, sour cream and half a serving sunflower oil. Now we sift the small parts of flour, all the time mixing and achieve a soft, but almost non-sticky consistency of the dough. At the end of the batch, add the remaining sunflower oil. Let's leave the dough warm and cozy for about thirty minutes, then douse it and let it rise again.

After that, spread the dough on an oiled baking sheet, giving a round or oval shape, cut in several places with a knife, smeared with sunflower oil and let stand for twenty minutes. Now it remains only to bake onion bread in the oven at a temperature of 200 degrees for half an hour. Ready breads are covered for one hour with a towel.