Onion Bread

Name: Onion Bread
Ingredients: 2 teaspoons olive oil; 1 onion (very finely chopped); 1 -2 garlic clove (crushed); 2 teaspoons creamed horseradish; 1 kg wholemeal plain flour; 1 12 teaspoons salt; 21 g fast action dried yeast; 625 ml warm water; 1 tablespoon olive oil; 1 egg (beaten, for glazing); 1 tablespoon poppy seed (to garnish)

11 ingredients

16 steps

Ingredients

2 teaspoons olive oil
1 onion (very finely chopped)
1 -2 garlic clove (crushed)
2 teaspoons creamed horseradish
1 kg wholemeal plain flour
1 12 teaspoons salt
21 g fast action dried yeast
625 ml warm water
1 tablespoon olive oil
1 egg (beaten, for glazing)
1 tablespoon poppy seed (to garnish)

Directions

1

Heat the oil in a saucepan and fry the onions until golden.
2

Add the garlic and fry for 2-3 minutes.
3

Mix in the horseradish and leave to cool.
4

Mix the flour, salt and yeast together in a large bowl.
5

Stir in the warm water and olive oil.
6

Work to a dough and knead well (approx.
7

10 minutes), adding a little more flour or water if necessary.
8

Roll the dough into a short, thick oblong.
9

Using fingertips, make several indentations and spoon over the onion mixture.
10

Roll dough around the filling and knead briefly.
11

Cut the mixture in half and shape into 2 loaves and place into well greases 1kg loaf tins.
12

Cover and leave to prove for approximately 40 minutes or until doubled in size.
13

Preheat oven to 220 degrees celcius (425 degrees Fahrenheit).
14

Glaze the 2 loaves with beaten egg and sprinkle with poppy seeds.
15

Bake in the preheated oven for 25-30 minutes until well risen and golden.
16

Allow to stand in the tin for 10 minutes then transfer to a wire rack to cool.