From the Anchor Yeast Kitchen
French Onion Bread
Prep 1 hr 40 mins
Baking Time
20–25 mins
Total 2 hr 5 mins
Makes 1 Large or 12 Small French Onion Rounds
easy
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By
Anchor Yeast Kitchen
Try this French Onion Bread recipe as an indulgent pull-apart bread with sweet caramelised onions.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
500
g
Cake flour
( 4 x 250 ml / 4 cups )
10
ml
Salt
( 2 tsp )
5
ml
Sugar
( 1 tsp )
45
g
Margarine
( 3 tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
300
ml
Lukewarm water
( ± 1¼ cups )
2
Onions, chopped and fried
6
Onion Rings, fried
Method
Mix all dry ingredients together, then rub the margarine into the cake flour with the fingertips. Add the Anchor Instant Yeast and mix.
Add enough lukewarm water to form a soft dough and knead the dough well until smooth and elastic, about 10 minutes.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
Knock the dough down, and work the chopped onion evenly into the dough. Roll into a round shape and press flat, keeping the round shape.
Place onto a greased baking tray and place onion rings on top. Cover with greased plastic and allow to rise in a warm place until double in volume, about 20 - 25 minutes.
Bake in a preheated oven at 200 °C / 400 °F for 20 - 25 minutes, or until golden brown.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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