This is one of the yummiest, softest and fluffiest bread! A truly delicious bread, if you are an onion lover, you will most definitely fall for this bread, as did my family! Give this a try, highly recommended! The good thing is, this bread stays as soft on the next day too!
Here are some photos on how the bread was made :
- The onion mixture : melt the butter, remove from heat and mix in the finely chopped onions, paprika, cheese, pepper, garlic salt and poppy seeds. Mix to combine and set aside. (I do not have garlic salt, I use 3/4 tsp garlic powder with 1/8 tsp of salt)
- Make the dough as per instructions below, roll it out to the required size. Here I have made one big loaf, and have divided the dough into three parts to make one big braid. My advise is to make into two smaller braids instead, as the big loaf is extremely huge! Refer to the measurement in the recipe below for smaller braids.
- Place some onion filling, leaving the border 1/2" all around.
- Roll up dough from the long end close to you, but stop at about 1" from the border, otherwise the fillings would be pushed out.
- Lift the dough from the other side towards the center to meet the other end of the dough.
- Seal the dough together tightly. Repeat with the other two parts of cut dough.
Place the three rolled filled dough onto the baking sheet, greased or lined with silicone baking mat. Braid the three rolls together, pinching the ends to seal and tuck them under firmly. Leave to rise until puffy about 45 minutes. Bake at 375F about 40 minutes. I took a step further by glazing the top with egg wash and sprinkle with lots of sesame seeds before baking.
This is one huge loaf! By the time the dough has risen it can barely fit into my oven. I've got to adjust the loaf by tucking in the ends gently to fit into my oven. So if would be advisable to make two smaller braids instead. Or half a recipe for one smaller loaf. It smells so deliciously good while it is baking. My hubby was a little shocked when he walked into the kitchen. He has never seen a bread this huge before! And it was huge! Hahaha! The size of my cooling rack is a square 14", the bread is definitely longer than that, as I've got to place it across the centre!
Look at the texture of the bread. It is so, so, fluffy soft and very delicious! When I was holding the bread in place while slicing it, I can really feel the softness under my fingers, and I knew that this bread is a winner. The onions filling is really good, and I'm glad that I've added the sesame seeds on top. This is one delicious bread, very tasty enough to eat it on its own.
And the great thing is, this bread is as soft on the second day! This is one bread that I'll be making again in my kitchen, I hope that you give this a try. Don't miss out on this bread!
Onion Lover's BreadI am having a good time making different kinds of breads from this fantastic book "Bernard Clayton's New Complete Book of Breads", the Briarpatch Herb Bread and this Onion Lover's Bread are both winners! However I am at first, rather annoyed about the way the instructions are laid out for each recipe. The late Mr Bernard Clayton, (bless him), has given three methods of making, that is by hand, by stand mixer and by using the food processor. But the style of laying out the instructions are pretty confusing, I've got to underline the sentences that are meant for the method which I have chosen, the stand mixer, before I start with the making of the bread. Especially when I first got the book, it was really confusing. It does take a little time to read and understand his style of writing and getting used to. But do not be alarmed by this, once you have understood his style of writing, you are on your way to lots of delicious breads. I'm not annoyed anymore, in fact I'm beginning to appreciate and looking forward to bake from this book even more!
I'm sharing this with :
Since I have used the stand mixer to mix the dough for this bread, I'm giving the method below for using the stand mixer :
(adapted from "Bernard Clayton's New Complete Book of Breads")
Dough :
1 package dry yeast (2-1/4 teaspoon)
4 cups bread or all-purpose flour, approximately (I use in total about 4-3/4 cups bread flour)
1-1/4 cups water
1/4 cup sugar
1-1/2 teaspoons salt (I use 1-1/8 tsp salt)
1/3 cup nonfat dry milk
1/2 cup (1 stick) butter, softened (I use 120gm)
1 egg, room temperature, lightly beaten
Filling :
1/4 cup (1/2 stick) butter, melted (I use 60gm)
1 cup finely chopped onions, or 1/4 cup onion flakes
1 tablespoon grated Parmesan cheese
1 tablespoon poppy seeds
1 teaspoon garlic salt (I use 3/4 tsp garlic powder + 1/8 tsp salt)
1 teaspoon paprika
Baking Sheet :
1 baking sheet, greased or Teflon (or 1 loaf pan)
Note : The filling is prepared after the dough has been made and set aside to rise.
To make the dough :
- In mixer bowl, stir the yeast and 2 cups flour together.
- In a saucepan, heat the water, sugar, salt, dry milk and butter (about 125 degrees). When the butter is quite soft, but not necessarily melted, add the egg and pour all the liquid into the flour.
- Mix at low speed until moistened. Increase the speed to medium and beat for 2 minutes with the mixer flat beater.
- Stop the mixer, attach the dough hook, and add flour, 1/4 cup at a time, to make a soft dough that forms a ball around the hook as it revolves and cleans the sides of the bowl. This dough must rise before kneading.
- Cover the bowl tightly with plastic wrap and let the dough rise at room temperature until light and doubled in volume, 1 hour.
To make the filling :
- Meanwhile, make the filling : Melt the butter in a medium saucepan. Remove from heat and stir in the remaining ingredients. Mix thoroughly and set aside until ready to form the braids.
- Knead using the mixer, add flour, if necessary, to form a soft, elastic ball around the dough hook as it resolves. It will clean the sides of the bowl. Knead for 10 minutes.
- Allow the dough to relax for 5 minutes and then roll the piece into a 12"x18" rectangle. For one loaf, cut into three 4"-wide strips, or, for two loaves, six 9" -x- 4" strips. If the strips pull back and shrink when they are cut, let them rest for 3 or 4 minutes - and roll to size. Carefully spread the filling on the pieces, leaving a 1/2" margin around the edge. This permits a good bond that will hold and not open when the braids rise.
- Roll each piece from the long side. Stop the roll 1" from the edge. Lift the edge up to the roll and pinch together. Don't roll to the edge, for this will push the filling onto the clear margin and make it difficult to get a firm seal.
- Lift the rolls onto the baking sheet and braid 3 rolls together, pinching the ends together tightly.
Second Rising :
Cover with a length of wax paper and leave at room temperature until the braids have doubled in bulk, about 45 minutes.
Preheat :
Preheat the oven to 350F, 20 minutes before baking.
Baking
Bake on the middle shelf of the moderate oven. When the loaves are a golden brown and tapping the bottom crust yields a hard, hollow sound, they are done, about 40 minutes. (If using a convection oven, reduce heat 25degrees and bake for 35 minutes).
Final Step
Remove bread from the oven. As will all braided loaves, handle the hot bread with care. Move with the help of a spatula to cool.
kitchen flavour's note :
~ used a total of 4-3/4 cups bread flour
~ egg wash the top and sprinkle with sesame seeds just before baking.
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