I am very delighted with the theme Judy from Judy’s Gross Eats picked for BreadBakingDay #43. I love onions since I was a child. I remember my babysitter made roasted onion rings especially for me. A real treat!

Guess, what kind of onions I used for this loaf? Yes, fried onions! Probably you noticed, onions can cause stomach gas, to counteract that effect I added some caraway. ;-) For the dough I did go with a very simple one, just pimped it up with a bit of semolina. Delicious!

Fried Onion-Bread with Caraway
makes 1 small loaf

BBD #43 - Fried Onion-Bread with Caraway

25 g semolina flour
225 g flour
6 g fresh yeast
5 g salt
155 g water

100 g chopped onions
1 tsb caraway seeds

Peel and chop onion. Melt the olive oil or the olive oil & butter combination over medium high heat. Add the onions. Quickly cook the onions, moving them around the pan with a wooden spoon or spatula. It should take no more than 10 minutes at the most for the onions to get nicely browned. Remove from heat and let cool at room temperature.

In the meantime prepare the dough. Mix all the ingredients except onions and caraway on low speed for 4 minutes, then on medium speed for another 3 minutes. Add onions and caraway and mix 2 minutes mover. Cover dough and let rise for 90 minutes, until doubled in size. Stretch and fold dough after every 30 minutes (means twice).

Shape dough into a long loaf, cover and let rise for 45-60 minutes.

Preheat oven to 230 C.

Slash loaf and bake for 15 minutes, open oven door to release steam, and bake another 5-10 minutes. Remove loaf from oven and let cool on a wire rack.

BBD #43 - Fried Onion-Bread with Caraway

The onions make this bread very tasty. Love it!

BreadBakingDay #43 - Onion Breads (last day of submission September 1, 2011)

In addition this goes to Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.

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