Another great Jamie #IsolationBaking recipe for
No-Knead Bread with Onions
This is honestly the no-brainer of yeast breads & takes 5 minutes to throw together.
This results in a rather neutral-tasting bread with a delicately spongy-textured crumb & a crisp crust, really the👇
No-Knead Bread with Onions
This is honestly the no-brainer of yeast breads & takes 5 minutes to throw together.
This results in a rather neutral-tasting bread with a delicately spongy-textured crumb & a crisp crust, really the👇
perfect everyday bread for cheese or meat or something savory on a slice. And it's so easy.
So let's go.👇
So let's go.👇
1/
INGREDIENTS
1 pound (500 grams) all-purpose white flour * see note
1 yellow onion, about 1 cup diced
1 packet (7 grams) active dry yeast
2 teaspoons sugar
1 teaspoon salt
2 tablespoons olive or vegetable oil
1-¾ cups (425 ml) lukewarm water
MORE
👇
INGREDIENTS
1 pound (500 grams) all-purpose white flour * see note
1 yellow onion, about 1 cup diced
1 packet (7 grams) active dry yeast
2 teaspoons sugar
1 teaspoon salt
2 tablespoons olive or vegetable oil
1-¾ cups (425 ml) lukewarm water
MORE
👇
2/
Poppy seeds or caraway seeds to top, optional
note: as long as you have the same dry weight to wet volume, you can put almost any type flour you like. Use half white flour, half whole wheat, or even rye.
Have ready an approximately 8- or 8-½ inch (21 or 22 cm)
👇
Poppy seeds or caraway seeds to top, optional
note: as long as you have the same dry weight to wet volume, you can put almost any type flour you like. Use half white flour, half whole wheat, or even rye.
Have ready an approximately 8- or 8-½ inch (21 or 22 cm)
👇
3/
round springform pan or another pan with similar volume. I line the bottom of my pan with a round of ovenproof parchment paper. Oil the sides of the pan & the bottom if not lining.
Blend the flour, yeast, sugar & salt in a large mixing bowl; add the diced onion.
👇
round springform pan or another pan with similar volume. I line the bottom of my pan with a round of ovenproof parchment paper. Oil the sides of the pan & the bottom if not lining.
Blend the flour, yeast, sugar & salt in a large mixing bowl; add the diced onion.
👇
4/
Pour on the warm water & the oil.
Using a silicone spatula or wooden spoon, mix it all together until you have a well-combined, homogeneous gloop or wet dough.
Scrape the dough out into the prepared springform pan.
Cover lightly with plastic wrap (making sure the
👇
Pour on the warm water & the oil.
Using a silicone spatula or wooden spoon, mix it all together until you have a well-combined, homogeneous gloop or wet dough.
Scrape the dough out into the prepared springform pan.
Cover lightly with plastic wrap (making sure the
👇
5/
plastic does not touch the dough) & a clean kitchen towel. Set aside to rise for about 1-½ hours (depending on where you live & the quality of the ingredients) until doubled in bulk.
If the bread forms a skin-like surface, don’t worry.
👇
plastic does not touch the dough) & a clean kitchen towel. Set aside to rise for about 1-½ hours (depending on where you live & the quality of the ingredients) until doubled in bulk.
If the bread forms a skin-like surface, don’t worry.
👇
6/
About 20 minutes before the end of the rising period, preheat the oven to 400°F (200°C) - be careful: in the middle of the baking time, you’ll be lowering the oven temperature!
Once the dough has doubled remove the towel & the plastic and, if you like, sprinkle the top
👇
About 20 minutes before the end of the rising period, preheat the oven to 400°F (200°C) - be careful: in the middle of the baking time, you’ll be lowering the oven temperature!
Once the dough has doubled remove the towel & the plastic and, if you like, sprinkle the top
👇
7/
with either the poppy or caraway seeds.
Bake in the preheated oven for 30 minutes at 400°F (200°C), then lower the oven temperature to 350°F (180°C) and bake for another 30 minutes. (I forgot to lower the oven temperature the last time I made it - the photos here - and
👇
with either the poppy or caraway seeds.
Bake in the preheated oven for 30 minutes at 400°F (200°C), then lower the oven temperature to 350°F (180°C) and bake for another 30 minutes. (I forgot to lower the oven temperature the last time I made it - the photos here - and
👇
8/
while it was deeply browned & crusty, the bread was great!)
Remove from the oven. The bread should have risen and the crust will be thick, golden & crusty. Remove the bread from the pan immediately & allow the bread to cool on a wire cooling rack.
while it was deeply browned & crusty, the bread was great!)
Remove from the oven. The bread should have risen and the crust will be thick, golden & crusty. Remove the bread from the pan immediately & allow the bread to cool on a wire cooling rack.
• • •
Missing some Tweet in this thread? You can try to
force a refresh
