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Fried Onion Baguette

5 from 8 votes
Prep Time 1 hour 30 minutes
Cook Time 6 minutes
Rest Time 25 minutes
Total Time 2 hours 1 minute
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Fried onion baguette

  • 160 ml Water, filtered (lukewarm)
  • 12 g Yeast, fresh
  • 0,25 tsp Cane sugar
  • 250 g Flour
  • 5 g Salt
  • 75 g Fried onions (hearty beer bread)

Instructions
 

Pot - preparation without picture description

  • Take a mixing bowl and add the filtered lukewarm water, the fresh yeast and the cane sugar. Mix everything together quickly. Then add the weighed flour and salt and knead into a dough.
  • Add fried onions and knead into the dough. Then cover the mixing bowl and place in a warm place so that the dough can rise there for an hour. After gone, flour a work surface and roll out the dough on it.
  • Then shape into a baguette, flour and place the baguette on a baking sheet lined with baking paper. Cover again and let rise again, about 30 minutes. In the meantime, preheat the oven to 230 ° degrees top / bottom heat.

Thermomix - preparation with picture description

  • Add filtered water, fresher and cane sugar to the mixing bowl. Set this to 3 min / 37 ° / level 2 so that the whole thing is warmed up. Then weigh in the flour and salt and seal. Set to 3 min / kneading level. Then add the homemade fried onions and set to 40 sec / kneading level so that it is kneaded in with.
  • Transfer the whole thing into a bowl and cover. Put in a warm place and let rise for an hour. After gone, flour a work surface and roll out the dough on it. Shape the dough into a baguette, flour it and place on a baking sheet lined with baking paper.
  • Cover again and let rise for about 30 minutes. In the meantime, preheat the oven to 230 ° degrees top / bottom heat. When it is preheated, slide in the baking sheet with the fried onion baguette and bake for about 25 to 30 minutes.
  • Then take out and place on a wooden board to cool down. Later cut into slices for consumption. * Link: hearty beer bread
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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