Siegfried's onion baguette or roll

Ingredients for 6 servings:

• 1 kg wheat flour
• 200 g dough (Siegfried basic dough)*
• 600 ml water, warm
• 15 g salt
• 200 g fried onions
• 150 g diced ham or bacon
• 10 g yeast, if needed

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

with Siegfried dough

* The basic dough is in my recipes! Put all the ingredients in a bowl and knead for a good 10 minutes or have a machine knead it. (It’s best to knead until the dough easily pulls away from the sides of the bowl. Can also be made in a bread machine.) Now add the onions and diced ham or bacon to the dough and knead briefly again. Cover the dough and let rest for a good 1-2 hours, depending on how thick the Siegfried dough is. (If it’s very new, it’s best to add 10g of fresh yeast to the dough otherwise it won’t rise properly.) After it has risen, knead the dough briefly again and then shape it into either a baguette or rolls. I always make about half a 200g baguette and half a 100g roll. Cover the baguette and/or rolls and let them rise again until they have increased in volume slightly. (Takes about 30-45 minutes) Preheat the oven to 250°C. Before placing the rolls or baguettes in the oven, briefly brush them with water and score them with a very sharp knife. Place the trays in the oven and bake for 20 minutes using conventional oven heating. The baguettes need 30 minutes at the highest setting. Now reduce the temperature to 200°C and bake for another 10 minutes, regardless of whether they are a roll or a baguette. I like to serve them with a salad, or with cream cheese, etc. They’re quick and easy to prepare, and the Siegfried bake gives them a delicate aroma and keeps them fresh for a long time!