Hearty onion bread or onion baguette

Ingredients for 1 servings:

• 500 g flour
• 350 ml water, lukewarm
• 1 cube of yeast
• 3 large onions
• 2 tsp, leveled salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 5 minutes

delicious baguettes / breads made easy

Put the flour in a mixing bowl and mix the salt in well. Finely crumble the fresh yeast (best with a little flour on your hands) and add it to the mixing bowl, also mixing well. Next, chop the onions finely. We like them very finely, but the size can of course be adjusted to your liking. The onions should be evenly distributed like the other ingredients. Now slowly add the lukewarm water, stirring slowly and continuously. This is best done with a wooden spoon. After roughly mixing with a wooden spoon, knead the dough thoroughly by hand. It is important that the dough is kneaded for a relatively long time; about 10-15 minutes is enough to achieve a good result. The dough is perfect when it is only slightly sticky after kneading, so nothing sticks to your hands. If the dough is a bit too firm, add a little more water; if it is too soft or mushy, add a little more flour. The dough should now rest/rise for at least 1 hour. After resting, knead again and divide into the desired portions. This dough is perfect for baguettes or as bread dough. Baguettes: Bake in a preheated oven at 180°C (top/bottom heat) for about 20 minutes. After 5 minutes, add a little water to the baguettes, repeating the process every 5 minutes to make the dough nice and fluffy. Bread: Bake in a preheated oven at 180°C (top/bottom heat) for about 40-50 minutes, depending on the oven. Add water after 5 minutes, and repeat the process every 10 minutes. Shortly after removing the bread/baguette from the oven, you might think it’s too hard, but that’s deceptive. Adding water during baking and a few minutes after baking makes it pleasantly soft.