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Onion Bread ｜ Recipes for Hot Bread Class

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Hot bread class

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Ingredients

玉ねぎ（1.5mm角） : 100g
Unsalted butter (for dough) : 20g
(A) Strong flour : 300g
（A）ドライイースト : 小さじ1（3g）
（A）砂糖 : 大さじ2（20g）
（A）塩 : 小さじ1（6g）
（A）水（35～40℃） : 200g
油 : 適量
Butter (for baking) : 適量

Time required

90minutes

Procedure

1) Make dough 00:25
Put (A) in a bowl and mix.
After gathering to some extent, add unsalted butter and knead.
When they are all together, cover them with a cloth and leave them at room temperature for 20 minutes.
2) Wrap the onions 02:17
Tap the dough lightly, place it on an oiled top plate and stretch it.
Put half the amount of onion on the whole and wrap it like a roll.
Place the remaining onions on top and roll to shape.
3) Primary fermentation 04:04
Put the dough in a bowl and sprinkle with a cloth to ferment.
When it's about twice as big, cut it into pieces.
4) 生地を成形する 04:36
生地を天板に乗せ、それぞれ空気を抜いて丸める。
布巾をかけて10分置き、再度空気を抜いて丸める。
5) 2次発酵させる 06:47
再度布巾をかけ、膨らむまで室温で発酵させる。
打粉をし、2mm程の十字の切れ込みを入れる。
6) Finish 07:33
Place butter on the cut edge and bake in an oven at 200 ° C for 15 minutes to complete.

Point

・ When adding water to the dough, it is recommended to sprinkle it on dry yeast.
・ Unsalted butter should be softened by returning it to room temperature in advance.
・ When making the dough, it is good to knead it while tapping it lightly.
・ Drain the onions with kitchen paper.
・ When molding the dough, it is advisable to add hand flour.
・ Since onions are easy to burn, put them in the dough as much as possible.