Onion Bread

Preparation mode

• In a blender, blend the onion, oil, warm milk, eggs, sugar and salt until you obtain a homogeneous mixture.
• In a large bowl, mix the dry yeast with the wheat flour. Make a well in the center of the flour and pour in the onion mixture.
• Start stirring with a wooden spoon or your hands, gradually incorporating the flour until it forms a dough.
• Transfer the dough to a lightly floured surface and knead for about 10 minutes, until it is smooth and elastic. If necessary, add more flour little by little so that the dough does not stick to your hands.
• Place the dough in a lightly oiled bowl, cover with a clean cloth and let it rest in a warm place for about 1 hour, or until it doubles in volume.
• After resting, divide the dough into portions and shape the loaves into the desired shape (balls, braids, or in a loaf pan).
• Place the breads on a greased and floured baking tray, leaving space between them to rise.
• Cover the bread again with a cloth and let it rest for another 30 minutes, so that it rises a little more.
• Preheat the oven to 180°C.
• Brush the buns with the beaten egg yolk and, if desired, sprinkle sesame seeds or oregano on top.
• Bake and bake for about 25-30 minutes, or until the loaves are golden brown and the base is lightly colored.
• Remove from the oven and let cool slightly before serving. Onion bread can be served plain or accompanied by butter, pâté or cold cuts.