Onion and herb bread Fiefhusen style

Ingredients for 1 servings:

• 350 g wheat flour, standard
• 1 sachet of dry yeast (for 500 g flour)
• 250 ml water, lukewarm
• 1 tsp sugar
• ¼ tsp salt
• 1 tbsp herbs de Provence, dried and chopped
• 4 tbsp fried onions
• 2 pinches of black pepper, ground
• 3 tbsp extra virgin olive oil, cold-pressed
• 1 egg(s), beaten for brushing
• n. B. Sea salt, coarse, for sprinkling
• n. B. Black cumin, for sprinkling
• Sesame, whole

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes

quick yeast bread with almost 100% success guarantee and Mediterranean touch

I based this recipe on a pizza dough that I also use for my vegetable pizza. This bread is a 100% success, unless you forget a crucial ingredient or step. Place the flour in a wide mixing bowl and make a well in the center. Add salt, herbs, fried onions, and pepper to this well. Meanwhile, dissolve the sugar in the lukewarm water. Now stir in the dry yeast. Even if the yeast packet says otherwise (“No need to mix”), don’t skip this step. It makes the bread extra fluffy. As soon as you see clear bubbles forming on the water-sugar-yeast mixture, pour this into the well in the flour. Now knead the dough thoroughly with a mixer fitted with a dough hook until it looks smooth and clearly pulls away from the sides of the bowl. Now pour in the olive oil and knead thoroughly again. Now cover the bowl with a cloth and let it rise in a warm place for half an hour. Once the dough has risen nicely, first dust the top lightly with flour (this makes it easier to handle). Use a scraper to loosen it from the bottom of the bowl. Place it upside down on the countertop and flour the bottom as well. Shape the dough into a loaf and place it on a baking sheet lined with baking paper. The dough should be about 3/4 of the width of the baking sheet and about 5 cm high. The width will then be determined automatically. Now, using a pastry brush, brush the entire loaf with the beaten egg. I always add some black cumin and sesame seeds and coarse sea salt to the fresh egg as decoration. But there are no limits to your imagination: fennel seeds, cumin, caraway seeds, poppy seeds, coarse pepper… as I said, there are no limits to personal taste. After garnishing, cover the baking sheet with the loaf again with a kitchen towel and let it rise for another 10 minutes. Meanwhile, preheat the oven to 200 degrees Celsius. Bake the bread at 200 degrees Celsius for 40 minutes. Check the bread occasionally after half an hour. If it’s already getting a little too golden brown on top, protect it with aluminum foil. After 40 minutes, turn off the oven and let the bread rest for another 10 minutes while it slowly cools. Done! This bread goes great with barbecues and similar dishes. Tip: simply drizzle with a few drops of olive oil and some fleur de sel. DELICIOUS!