I admit, I am conservative when it comes to baking bread - I bake homemade bread the old fashioned way in a regular oven, and knead the dough by hand. I am more than pleased with the results, and you can see everything in the photo: the loaves, long loaves and crusts are fluffy, rosy, and appetizing. It’s a pity that you can’t convey the taste, but it’s divine! I often mix various additives into homemade bread; today I baked onion bread in the oven according to a simple recipe. It contains only water, flour, yeast and fried onions. It gives the bread a unique taste and aroma. You just need to make sure when frying that the onion is golden and does not dry out or burn.

Ingredients:

To make onion bread in the oven you will need:

For the dough:

• water – 0.5 cups;
• flour - 50 g (this is 2 tablespoons with a low slide);
• salt – 1 tsp;
• sugar – 1 tbsp. l;
• fresh yeast – 15 g.

For the bread dough:

• flour – 300 g;
• water – 0.5 cups;
• onion – 100 g (1 large head);
• Sunflower oil – 3 tbsp. l.

How to make homemade onion bread in the oven. Recipe

Let's make a dough. I use fresh yeast; it can be replaced with instant dry or granulated yeast. Mix yeast with sugar and salt.

We warm up half a glass of water a little, we need it warm, not hot. Pour the yeast into a bowl, dilute it, add two tablespoons of flour with a small heap.

We make a dough that is not very thick, almost homogeneous. We put it in a warm place, I keep it in a heated oven with the heat off. It will take about 20 minutes to rise, during which time we will fry the onions.

Cut the peeled onion into small cubes and fry over low heat.

Fry the onions until soft and golden brown, brown well so that the aroma of fried onions can be felt. Let cool.

Pour the rest of the water, also warm, into the risen dough. Add the fried onions along with the oil.

Sift the flour. As always, my advice is to stick to the onion bread recipe, but add flour in parts, it differs in quality and moisture for everyone.

When the dough becomes denser, place it on a board or table and begin kneading with your hands. To prevent sticking, grease with oil, although this is not necessary - there is enough oil in the dough, it kneads easily and quickly. After about ten minutes, the dough will become smooth, soft, and elastic.

The dough for onion bread will not be tight, and not sticky, dense, springy under the palms.

I usually bake homemade bread in special forms. But not everyone has them, so this time I decided to bake a round loaf on a baking sheet. To proof the dough, you need a low container with a rounded bottom. Cover it with a towel and sprinkle it thickly with flour to prevent the dough from sticking. Place onion bread and cover.

Leave the bowl of onion dough in a warm place for 50-60 minutes. After 35-40 minutes, see how your homemade bread feels - if it has already risen well, do not hold it longer, the dough will begin to fall. Don't forget to turn on the oven in advance and preheat to 180 degrees.

Cover a large frying pan or baking sheet with parchment or baking paper. Cover the bowl with the dough and turn it over very carefully. Try not to make sudden movements; the bread may sag.

Place the onion bread in the preheated oven. Bake at 180 degrees for 30-35 minutes until browned on all sides.

We take the bread out of the oven. The crust will immediately be dense and hard, but after a while, as it cools, it will soften.

Cut the cooled onion bread into wide slices. There is nothing better for soups and borscht than warm homemade bread baked in the oven. Happy baking and bon appetit! Your Plyushkin.

Video recipe for making onion bread

What could be tastier than fragrant, soft homemade bread? Only homemade bread. Onion bread is simply a wonderful baked product for family dinners. This bread is very easy to prepare, and its taste, aroma and appearance will delight all your family, without exception.

To prepare onion bread, prepare the ingredients according to the list.

Dissolve the yeast in warm water, be sure to add sugar - you need to feed the yeast. Leave for 10 minutes until a bubble cap appears on the surface.

Over low heat in a minimal amount of vegetable oil, fry the onion until golden brown, cool.

Add sifted flour, olive oil and salt to the yeast. Add water little by little and begin kneading the dough. You may need a little more or less water, depending on the quality of the flour.

Add the fried onions and continue kneading the dough.

The dough should be soft and elastic, slightly sticky to your hands. Cover the dough with cling film and place in a warm place to rise for 30-40 minutes. In winter, a warm radiator is perfect.

After a while, the dough needs to be kneaded thoroughly; it will no longer stick to your hands.

Grease a loaf pan with vegetable oil or line it with baking paper, lay out the dough, cover with a clean kitchen towel and let rise for another 20 minutes. Bake the bread in an oven preheated to 220 degrees for the first 10 minutes, then reduce the temperature to 180 degrees and bake for another 40-50 minutes. Check readiness with a wooden skewer.

Let the finished bread cool completely and only then can the homemade bread be cut.

The onion bread is ready, enjoy.

This is a very tasty and refined bread, everyone will like it with its indescribable taste and aroma. Onion bread is perfect for breakfast and for any feast. Homemade bread with your own hands is much tastier than bread from a bakery or bakery. Even if you don’t have a bread machine, don’t worry, it’s very easy to prepare, so any housewife can bake onion bread in the oven the first time.

2 hours 30 min. Video recipe Print

From the very beginning you should prepare the dough. To do this, mix 8 grams of yeast with one spoon of flour. Take a bowl and pour heated milk into it, add one teaspoon of salt and one tablespoon of sugar. Mix everything thoroughly. Pour flour into the resulting mixture. Stir and cover with cling film. Leave the dough in a warm place until foam forms.

Peel the onion and cut into cubes.

Heat a frying pan with sunflower oil and add chopped onion, fry for 7 minutes until golden brown. Add one pinch of salt and sugar.

When the dough is ready, add cooled fried onions, one egg, two tablespoons of sour cream and half a portion of vegetable oil. Mix everything well until smooth.

Gradually add sifted flour to the dough with onions, knead a homogeneous elastic dough. At the very end, add a tablespoon of vegetable oil. We send the dough to a warmer place, covering it with film. We wait half an hour and let it rise. After thirty minutes, knead the risen dough well and leave to rise for another fifteen minutes.

Take out a baking sheet and line it with parchment paper. Place the risen dough and form it into a ball. Cover the resulting ball with a towel and let it rest for fifteen minutes.

Preheat the oven to 200 degrees. While the oven is heating up, we make the finishing touches. Heat the vegetable oil, grease the top of the future bread, make three cuts, for beauty. Place the baking sheet with bread in the preheated oven and bake for half an hour. After the onion bread is completely cooked, take it out of the oven, cover it with a towel and wait until it cools (one hour).

We sit down at the table. You can eat!

Cut the peeled onion into cubes and fry until soft (for 3-5 minutes) in vegetable oil, stirring occasionally. Let the fried onions cool completely.

Combine the egg with salt and vegetable oil, beat with a fork and pour into a bowl with kefir and yeast. Mix everything well. Add sifted flour in parts and knead into a soft, elastic dough.

Place the dough in a bowl, cover with a towel and leave in a warm place for 1 hour. During this time, the dough should double in size. Then knead it and leave for another 30 minutes.

When the dough rises a second time, you need to knead it again and form a round piece of bread. Use a sharp knife to make several cuts on the surface. Place the dough on a baking sheet lined with parchment and let it rest warm for 20 minutes.

Bake onion bread in an oven preheated to 180 degrees for 35-40 minutes, until beautifully golden brown. Baking time will depend on your oven.

Remove the delicious, airy and aromatic onion bread from the oven and cool on a wire rack.

Bon appetit!