Caramelized Onion Bread

You'll start by making a sponge, which is simply a mixture of a portion of the dough's flour, water, and yeast that ferments for around 6 hours to develop more complex flavor; it then gets mixed into the rest of the dough ingredients. You'l... Read More

subheading: GATHER YOUR INGREDIENTS:

subheading: Sponge:

⅔ cup (3⅔ ounces; 104 grams) bread flour

½ cup water, room temperature

⅛ teaspoon instant or rapid-rise yeast

subheading: Dough:

2 tablespoons extra-virgin olive oil

3 cups finely chopped onions

2 garlic cloves, minced

subheading: Dough:

2 tablespoons extra-virgin olive oil

3 cups finely chopped onions

2 garlic cloves, minced

2 teaspoons minced fresh thyme or ½ teaspoon dried

2 teaspoons packed brown sugar

2 teaspoons table salt, divided

¼ teaspoon pepper

2⅓ cups (12¾ ounces; 361 grams) bread flour

1¼ teaspoons instant or rapid-rise yeast

¾ cup plus 2 tablespoons water, room temperature

2 disposable aluminum pie plates

View Nutritional Information i

subheading: KEY EQUIPMENT:

Large Liquid Measuring CupsThe Best Colanders

note: BEFORE YOU BEGIN

You can use white or red onions, but the flavor will be different. Vidalia onions have a high water content and will make the dough too wet. If you own a round banneton, you may use that instead of a towel-lined colander; either way, enclosing the proofing dough in a plastic garbage bag protects it from forming a tough skin. If you don't have a baking peel, use a rimless or overturned baking sheet to slide the bread onto the baking stone. If you don't have a baking stone or steel, you can use a preheated rimless or overturned baking sheet; however, the crust will be less crisp. This recipe uses lava rocks to achieve a bakery-style loaf. For the best texture and height, we don't recommend omitting them. You can use white or red onions, but the flavor will be different. Vidalia onions have a high water content and will make the dough too wet. If you own a round banneton, you may use that instead of a towel-lined colander; either way, enclosing the proofing dough in a plastic garbage bag protects it from forming a tough skin. If you don't have a baking peel, use a rimless or overturned baking sheet to slide the bread onto the baking stone. If you don't have a baking stone or steel, you can use a preheated rimless or overturned baking sheet; however, the crust will be less crisp. This recipe uses lava rocks to achieve a bakery-style loaf. For the best texture and height, we don't recommend omitting them.

Directions at americastestkitchen.com

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