Sage and Onion Bread
Sage and Onion Bread
Description
This was a variation of the standard white bloomer recipe from Paul Hollywood's Bread and a progression from the cheese and onion topped breads sold in many UK supermarkets.
Summary
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Ingredients
Instructions
Sweat down the onions over a low a heat until very soft. I prefer not to let them colour but this is a matter of taste. Allow to cool
Mix all the other ingredients in a bowl, bring together in to a rough dough, turn out on to an oiled work surface and knead for about 10 minutes until it becomes smooth and elastic.
Flatten the dough into a rectangle and spread the cool onions over the surface, 'letter-fold' the dough a few times to distribute the onions through it. Form in to a ball a place in an oiled bowl cover and leave to rise until it has grown 2 or 2.5 times in size.
Turn the dough out onto a lightly floured work surface and 'knock back', try not to lose all the air. Form in to a shape you wish be it a boule, bloomer or tin, cover and leave to rise until doubled in size. Whilst it is proving heat the oven to 220C with a baking tray/dish on the bottom shelf. I divided the dough into two and made two bloomers.
Lightly spay the bread with water and very gently dust the top with flour. Slash the top a couple of times.
Pour a wine glass full of water in to the heated tray and place the loaf on the middle shelf. Bake for 20-25 minutes, turn down the oven to 200C and bake for a further 10 minutes. Check to see if it's cooked using the usual techniques, if done place on a rack and cool. (ovens vary, times and temperatures are for guidance only)
Enjoy.
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Comments
flavor combination. Sage just goes with almost anything in bread. Don't let the Sandman see this. He is a onion in bread fanatic and might go into shock!
It looks a little pale on bottom. This happens to me on the mini oven where I don't have a stone. So I just turn the bread over for the last 7-8 minutes and it makes the bottom look like the top - an easy fix. The top is already set so there is no damage done to it,
Happy baking
Sorry for the delay in replying, been away for a while. This was baked in a static caravan propane gas oven which doesn't get as hot as it should. Bottoms not cooking is a problem we have with all sorts of things not just bread. Have tried turning the loaf over but sometimes the bottom goes concave. Found that heating a baking tray helps but still doesn't get the bottom brown. Roll on end of the month and getting back home to my electric fan oven.