Onion and eggs in the mix make this a stonking tasty bread!!
Onion bread, it's just an awesome thing. Adding a bit of balsamic vinegar to the onions makes it taste ridiculously good. Sweet but still onion'y! This bread has eggs in it too for a bit of extra savoury goodness!
You will need
500 grams of strong white bread flour
10 grams of yeast
10 grams of salt
2 medium eggs
1 medium or 2 small onions
A couple of tablespoons of good oil
1 tablespoon of balsamic vinegar
Water
That's it!
To make
First up, weigh out your flour, yeast and salt into a bowl. Drizzle your oil in, I use rapeseed oil, don't worry too much about measuring it. I just throw it in like I am decorating a cake!
Crack your eggs in a jug, give them a quick whisk and top up the eggs with luke warm water to make 350 mls in total
Add your eggy mix to the flour and give a quick stir in, then knead for a couple of minutes in the bowl with your knuckles.
Cover and let it sit for half an hour. Now chop up them onions and fry for a few minutes, once softened add your balsamic vinegar and fry for just a little longer till the balsamic has reduced down.
Let your onions cool and mix with your risen dough
Just tip them in and give a quick knead till they are spread fairly evenly.
We will be baking this bread in a crock pot. I can't say dutch oven because in Scotland that is a term for pushing your girlfriend's head beneath the covers after farting I jest not
So line a similar sized pot with baking paper and tip your dough in.
Then get your oven on at 200 degrees, put your crock pot in the oven as well because it has to be hell hot to give the bread a big bounce of a rise when it hits it.
After half an hour both your oven and the crock pot will be hot hot hot, take your crock pot out. Be careful now, there are few things less forgiving than red hot iron! Bang your dough in, snip the top with scissors a few times. Lid on and back in the oven.
After fifteen minutes take the lid of the pot!
Twenty or twenty five minutes later (depending on how dark you like your bread) take it out and cool on a rack for thirty minutes
The gorgeous smell!!! Wow, now munch in!! Onion'y, balsamic bready goodness. Lock your doors and let no one in till it's eaten!!
Mmmm, try it slathered in some lovely scotch bonnet butter ;0)