Onion bread

Procedure

Caramelized onion:

1. Cut the onion into small cubes.

2. Heat a frying pan over a low to medium heat and add the oil.

3. Add the onion and salt, then fry slowly, stirring regularly, for about 45 minutes.

4. When the onions are completely soft, add the sugar and stir, then fry for a few more minutes.

5. Cool the caramelised onions well.

Dough:

1. Put the two kinds of flours, dry yeast, sugar and salt in a bowl.

2. Add the lukewarm water and mix, then knead the ingredients into a dough. Because the dough is sticky, it’s recommended you use a stand mixer for kneading.

3. Knead the dough for 10 to 15 minutes to make it pliable and elastic.

4. Add the caramelized onions to the dough and knead for two more minutes.

5. Cover the bowl with cling film or a damp cloth and leave the dough to rise in a warm place for an hour.

Shaping and baking:

1. Place the cast-iron pot with its lid in the oven and heat to 220ºC.

2. The pot should be heating in the oven for at least 45 minutes.

3. Shape the dough into a loaf and transfer it to a thoroughly flour-dusted proofing basket.

4. Cover the basket and leave the dough to rise for another 30 minutes.

1. Place a sheet of parchment paper over the basket and a cutting board on top.

2. Turn the basket and the board upside down, then carefully remove the basket.

3. Take the pot from the oven and carefully transfer the loaf into it.

4. Immediately cover the pot and return it to the oven.

5. Bake the onion bread for 20 minutes at 220ºC in a covered pot, then remove the lid and bake for a further 20 minutes at 180ºC.

6. After baking, transfer the bread to a wire rack to cool.

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