Onion and thyme breads
Onion and thyme breads feature caramelized red onions and fresh thyme, creating a flavorful and aromatic loaf. These versatile breads are perfect for sandwiches, soups, or enjoyed on their own.
Cook time 50 min
Prep time 135 min
Ingredients:
1 tsp yeast2 tsp sugar
1 cup water
3 cups bread flour
2 tbsp fresh thyme
1 tsp salt
1/4 cup olive oil
1 egg
2 red onions
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.
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.
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!
Onion and thyme breads FAQ:
Bake the breads at 375°F (190°C) for about 20-25 minutes for rolls, or 30-35 minutes for larger loaves. They should be golden brown and sound hollow when tapped on the bottom.
Store leftover onion and thyme breads in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months.
Yes, you can substitute fresh thyme with dried thyme. Use about one-third the amount; so for 2 tablespoons of fresh thyme, use approximately 2 teaspoons of dried thyme.
A standard baking sheet (approximately 18x13 inches) works well for placing rolls or smaller loaves. If making larger loaves, you may want to use two separate sheets or a larger baking pan.
The dough is ready after the first rise when it has doubled in size, which usually takes about 1 hour. For the second rise, wait until the shaped dough pieces have also doubled in size, typically 30-45 minutes.
Cooking 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.
Nutrition Facts
6 ServingsCalories 320kcal
Protein 13g
Carbohydrates 60g
Fiber 3.90g
Sugar 4.98g
Fat 12g
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