Onion and thyme breads
Discover the delightful flavors of homemade Onion and Thyme Breads. This easy-to-follow recipe combines fresh thyme, red onions, and olive oil for a fragrant and delicious loaf. Perfect for any meal or as a savory snack. Bake your own artisan bread with just a few simple ingredients!
- 13 Apr 2024
- Cook time 50 min
- Prep time 135 min
- 6 Servings
- 9 Ingredients
Onion and thyme breads are a delightful and aromatic addition to any meal. They combine the rich and savory flavors of caramelized onions with the subtle earthiness of fresh thyme. Perfect for sandwiches, as a side to soups, or simply enjoyed on their own, these breads are sure to become a staple in your baking repertoire.
Ingredients:
Instructions:
- In a small bowl, combine 1 tsp yeast, 2 tsp sugar, and 1 cup of warm water (about 110°F/45°C). Stir well and let it sit for about 5-10 minutes, or until the mixture becomes frothy.
- In a large mixing bowl, combine 3 cups of bread flour, 2 tbsp of fresh, finely chopped thyme, and 1 tsp salt.
- Create a well in the center of the dry ingredients and pour in the yeast mixture.
- Add 1/4 cup of olive oil and 1 beaten egg to the mixture.
- Stir the ingredients together until a sticky dough forms.
- Transfer the dough onto a floured surface and knead for about 10 minutes, until the dough becomes smooth and elastic. If the dough is too sticky, gradually add a little more flour. If it’s too dry, add a small amount of water.
- Place the dough in a lightly oiled bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm, draft-free location for about 1 hour, or until it has doubled in size.
- While the dough is rising, peel and thinly slice the 2 red onions.
- Once the dough has risen, punch it down to release the air.
- Turn it out onto a lightly floured surface and divide it into pieces, based on how many breads you want to make. Common options are two large loaves or several smaller rolls.
- Flatten each piece of dough slightly and cover with sliced onions. Fold and knead the dough to incorporate the onions evenly throughout.
- Place the shaped dough pieces on a baking sheet lined with parchment paper.
- Cover them with a clean kitchen towel and let them rise for another 30-45 minutes, or until they've doubled in size again.
- Preheat your oven to 375°F (190°C).
- Bake the breads in the preheated oven for about 20-25 minutes if making rolls, or 30-35 minutes if making larger loaves. They should be golden brown and sound hollow when tapped on the bottom.
- Allow the onion and thyme breads to cool on a wire rack before serving.
Tips:
- Ensure your yeast is fresh and active by proofing it in warm water with sugar before mixing it into the flour.
- Caramelize the onions slowly over medium-low heat to draw out their natural sweetness and achieve a rich, golden-brown color.
- Incorporate the thyme gently into the dough to evenly distribute the flavor without overworking the dough.
- Let the dough rise in a warm, draft-free area to achieve the best texture and volume.
- Brush the tops of the breads with a little olive oil before baking to enhance the crust's color and flavor.
By following these steps and tips, you'll be able to bake delicious and fragrant onion and thyme breads that are perfect for any occasion. Enjoy the aroma that fills your kitchen and the satisfaction of making bread from scratch. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 320kcal | 13% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 60g | 18% |
| Fiber 3.90g | 10% |
| Sugar 4.98g | 5% |
| Fat | |
| Fat 12g | 14% |
| Saturated 1.88g | 6% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 16ug | 2% |
| Choline 40mg | 7% |
| Vitamin B1 0.84mg | 70% |
| Vitamin B2 0.41mg | 32% |
| Vitamin B3 5mg | 33% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 140ug | 36% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 4.32mg | 5% |
| Vitamin E 0.40mg | 3% |
| Vitamin K 0.47ug | 0% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.18mg | 0% |
| Iron, Fe 4.45mg | 40% |
| Magnesium, Mg 36mg | 8% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 250mg | 7% |
| Selenium, Se 27ug | 51% |
| Sodium, Na 340mg | 22% |
| Zinc, Zn 1.06mg | 10% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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