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Onion bread


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Tempo de preparo

10 hour(s)


1 servings

Kelen Seidler

  • Ingredients
  • Recipe
  • Wheat flour300 g
  • Organic Dry Yeast5 g
  • Sugar10 g
  • Levain: wild natural yeast100 g
  • Egg1 unit(s)
  • Onion grated to the point of paste80 g
  • Milk50 ml
  • Butter40 g
  • Salt7 g
  1. I mixed the dry ingredients: flour, dry yeast and sugar.
  2. Make a hole in the middle of this mixture and add the levain, egg, onion and milk little by little.
  3. When it is well mixed, add the butter and mix well, it will look like it needs more flour, but don't add it, continue to knead.
  4. The dough has to be very smooth after this process, put the salt, knead it again and let it rest for 20 minutes, divide the dough into 6 balls of 100 grams each, put it in a greased shape and let it rest until it doubles in volume Note: my shape is 20 cm long by 10 cm wide.
  5. Brush with egg, bake in a preheated oven at 200°C for about 25 minutes until golden brown, remove from pan and place on a wire rack to cool.

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