Onion and thyme breads

Onion and thyme breads

Cooking Time

Preparation Time : 2

Cook Time : 50

Total Time : 52

Ingredients

Serves

  • 7g sachet dry yeast

  • 2 teaspoons caster sugar

  • 1 cup warm water

  • 3 cups bread flour

  • 3 teaspoons fresh thyme leaves

  • 1 teaspoon sea salt

  • 1 tablespoon olive oil

  • 1 egg, lightly beaten

  • 1/4 cup olive oil

  • 2 medium red onions, thinly sliced

  • Extra flour, to dust

Directions

  • 01

    Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.

  • 02

    Sift flour into a large bowl. Add thyme. Stir in salt, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic. Place in a large, lightly greased bowl. Cover and set aside in a warm place for 1 hour or until doubled in size.

  • 03

    Using your fist, punch dough down. Knead until smooth.

  • 04

    Meanwhile, heat 1 tablespoon oil in a frying pan over medium-high heat. Cook onion, stirring, for 20 minutes or until caramelised. Remove from heat. Cool.

  • 05

    Knead onions into dough. Divide dough into 12 portions. Roll into balls. Press balls into 12cm rounds. Brush a frying pan with oil. Heat over medium-high heat. Cook dough, brushing pan with oil, for 2 to 3 minutes each side or until puffed and cooked through. Turn bread onto a wire rack to cool. Serve at room temperature.

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