Caramelised Onion, Garlic and Rosemary Bread

This has to be my favourite bread of all time. I've been making it for the last 10 years !

It' nothing more than a basic white loaf recipe which I tarted up really - but it's moist, delicious and filling. It's amazing for open sandwiches - such as the one I had yesterday with a little butter, left over roast chicken and sea salt on top. Mmmm.

This recipe will make one 2lb loaf or 2 x 1lb loaves. We do both a 2lb silicone loaf mould and a 1lb silicone loaf mould. A common misconception is that a 2lb loaf mould needs 2lb of flour. That's NOT correct. You need to use approx 500g of flour plus appropriate amount of liquid (approx 320 > 350ml) and the total weight is around 2lb !

I usually make one batch of the recipe below and divide it into two after the first prove. I bake one half of the recipe in a 1lb silicone loaf mold. I put the other half into a roomy self seal food bag in the fridge. It's quite happy to stay in there for a couple of days - ready to be pulled out and baked as soon as I'm ready to do so.

INGREDIENTS

500g of strong white bread flour

320ml water

50ml olive oil

A large sprig (about 6" / 150mm long) of fresh rosemary

2 cloves of garlic - still in the skins

2 medium sized onions

1tsp salt

2 > 3 tablespoons of white sugar

1 x 7g sachet of instant breadmaker yeast - or 1 level tablespoon Active Dried Yeast

You can make this bread recipe in a food mixer or by hand. I make it both ways - in the food mixer if I'm doing two jobs at once, or by hand if I've got plenty of time !

If you are using active dried yeast, follow the instructions on the packet and prepare it now. The stuff I use is one level tablespoon of ADY and 1 teaspoon of sugar disolved into 150ml warm water. Whisk well and set aside for approx 15 mins until foamy on top.

Put the flour in a large bowl with the salt and mix through. Top the yeast / water up to 320mls. Add this to the flour in the bowl and combine. You can then turn out and knead for a good ten minutes until smooth and silky, or use a dough hook in a food mixer for around 5 mins..

Cover with cling film and set aside for approx 45 mins or until doubled in size.

Next, put the olive oil in a pan on a low to medium heat. Add the sliced onions, rosemary and garlic in skins. Cook this slowly on a low heat until onions are translucent. Add a couple of tablespoons of sugar and a little water if required. Cook a few minutes longer until sugar has disolved and onions begin to lightly caramelise. 

Remove the rosemary and garlic. Set aside to cool.

After dough has first rise, flatten it out and add 3/4 of the sliced onions on top. Fold it over one way and then over again the other. It may be rather squishy. That's ok. Knead it in if you like, as this dough is going to have a second prove.

Once incorporated, either put into a 2lb loaf mould or divide in 2 and put one lot in a 1lb mould and the other half in a plastic bag in your fridge (to bake tomorrow or the day after).

Leave for approx 30 mins until almost doubled in size. I didn't split mine very evenly and ended up with one loaf (this one) a bit bigger than the one I baked today. 

Scatter remaining onions on top of your loaf / loaves with a few fresh rosemary leaves and some sea salt flakes.

Bake at approx 180deg C fan oven for around 30mins.

Remove from mould and allow to cool before slicing ! Enjoy :-)

Sarah-Jane Nash - www.siliconemoulds.com