John Myers
Bread with Red Onions
The perfect bread with red onions recipe with a picture and simple step-by-step instructions.
Covering
- 21 g Fresh yeast
- 0,25 l Lukewarm water
- 0,5 tsp Sugar
- 1 tsp Salt
- 2 tsp Lard
- 1 tbsp Olive oil
- 150 g Red onions
- 1 Mix egg whites with a little water
- Coarse sea salt
- Coarse pepper
- Sift the flour into a bowl and press a well in the middle. Mix the yeast with a little lukewarm water until it dissolves and pour the yeast-water mixture into the flour trough. Mix with the rest of the water, sugar, salt, a little pepper, egg, lard and olive oil to form a smooth dough. Cover and let rise in a warm, draft-free place until the dough has doubled in volume.
- Knead the dough again and roll it out on a floured work surface the size of the baking sheet. Cover the baking sheet with parchment paper and place the pastry sheet on the sheet with the help of a cake saver or a pastry pallet. Preheat the oven to 200 ° C.
- For the topping, peel the red onions and cut into thin slices with a very sharp knife. Brush the pastry with whisked egg white and place the onion slices next to each other on it. Brush with the remaining egg white and sprinkle with salt and pepper. Cover the baking sheet with a fresh kitchen towel and let the bread rise for about 5 minutes.
- Then bake the bread in the preheated oven for 20 minutes until golden brown. Cut into 15 pieces and serve warm. A light red wine from the Provance or grilled food goes well with it
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