This week’s bread was white with roasted onion. Roasted onion always makes the bread so yummy, and it’s such a simple thing to add. But it’s also quite a dominant flavor. I don’t roast the onion myself, simply buy it from the store. This bread also has some quark in it, keeping it moist. It’s also made with somewhat simple pre-dough, giving it a bit more structure.
White loaves with roasted onion, 2 pieces
300g White flour (12% protein)
8g Fresh yeast
1. Dissolve the yeast into the water and mix together with the flour into a pancake like dough. Cover with a cloth and leave for a few hours in room temperature.
200g White flour (12% protein)
20g Syrup, sugar would do, too
10g Fresh yeast
20g Olive oil
1. Measure the salt, syrup, quark and yeast into the pre-dough. Mix well ’till the yeast if dissolved. Add the flour and knead on a working surface into a smooth dough, for about 5 minutes. Pour about 2 tablespoons of oil on top, and knead again ’till smooth.
2. Place the dough back into a bowl and cover with a cloth. Leave into room-temperature for about an hour, ’till seemingly grown.
3. Take the dough out onto a working surface and divide into two equal halves. Put about a handful of roasted onion (or as much as you’d like) onto both the pieces and knead ’till the onion is equally mixed in.
4. Form the pieces into loaves and place onto a baking paper on a tray. Cover and leave to rise for another half an hour. On the meantime, heat up the oven to 210°C degrees.
5. Slash the breads and place into the low/mid-level of your oven. Bake in 210°C for 10 minutes, then 20 minutes in 190°C ’till nicely brown. Enjoy!
Made also some dates cake and school started again. Huah. Gotta get used to being with kiddies, hopefully we’ll soon bake something again. That’s always fun.