Caramelized Onion Bread Recipe
This Caramelized Onion Bread is by far one of the best bread recipes. This bread is soft and fluffy and it smells wonderful while baking. The caramelized onion brings such a wonderful flavor.
To print the recipe check the full recipe on my blog:
Ingredients
Makes 1 loaf
Caramelized Onion
1 large onion, chopped or thinly sliced
1 bunch green onion bulbs, chopped
2 tbsp olive oil
salt
Dough
4 cups (500g) flour
1 tsp (5g) salt
25 g fresh yeast (2 1/4 tsp active dry yeast)
1 bunch green onion leaves, finely chopped
1 1/3 cup (320 ml) warm water
caramelized onion
1. In a frying pan heat oil over medium heat. Cook onion until soft and golden brown, for about 7 minutes. Season with salt. Set aside to cool.
2. In a large bowl, mix flour with green onion leaves. Dissolve the fresh yeast with salt and 1/3 cup (80 ml) water and add to the flour mixture. Add the rest of 1 cup (240 ml) water, mix everything together then add caramelized onion and knead until the dough is smooth and pulls away from the sides of the bowl. Cover it and let it sit for about 1 hour at room temperature to rise until doubled in size.
3. On a floured surface roll the dough into a loaf. Place in a 6x10 inch (15x25cm) baking tray and leave to rise again for 30 minutes. A regular loaf pan should be as good. Optional sprinkle salt and few green onion chopped leaves on top.
4. Preheat oven to 470F (240C). Place a small pot with water at the base of the oven to create steam.
5. Bake for 15 minutes with steam then remove the pot with water from the oven.
6. Reduce oven temperature to 450F (230C) and bake for another 10-15 minutes.
7. Cool on a wire rack. Let the bread cool completely before cutting.
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Easy Italian Focaccia Bread in a Bread Machine
Making focaccia bread at home is easy with these tips and a bread machine. Easy Bread machine recipes like this are delicious and time-saving.
You can make this easy focaccia bread recipe with garlic, herbs, and parmesan cheese. Just let your bread machine do the work for this easy focaccia bread recipe.
In this video you will learn:
how to make Italian focaccia bread at home in a bread machine
how to make a flavorful herb topping for focaccia bread
how to use a bread maker to make focaccia bread
#focacciabread #focaccia #breadmachine
It's worth buying a bread machine just to make this focaccia bread.
(Amazon Link)
Also get a pizza cutter:
You will need:
Bread Ingredients
~1 c water, 80°F
~1/3 c olive oil
~2 tsp sugar
~1 tsp Kosher salt
~3 cups bread flour
~1 1/2 tsp active dry yeast
~1 tsp chopped fresh rosemary
~1 tsp dried Italian herb mix
Topping Ingredients
~1/4 c extra virgin olive oil
~6-8 garlic cloves, chopped fine
~1 Tablespoon fresh rosemary, chopped
~1/3 cup shredded Parmesan cheese
Get the full recipe directions:
Homemade No Knead Bread | Cooking Italian with Joe
Artisan Bread Day! Wow, this is filled with great tips, explanations, and some stories of my grandmother. Hope you enjoy. Check out the recipe at
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Italian Bread Recipe | Homemade Bread with Ricotta | Flour, Eggs and Yeast Channel
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
★ABOUT THIS VIDEO★
There's nothing better than the aroma of freshly baked Italian Bread in the house to welcome you in...unless now you're talking family recipe. This is a bread like I've never tasted before, homemade with ricotta cheese as the hydration in the dough, it is so soft and supple on the inside, but with that nice Italian Farmhouse crust on the outside as you cut in. Spread with some butter, or dip in your favorite olive oil, or sop up some of that marinara sauce...this will be your new favorite bread recipe.
❤︎ Theresa & Cam
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☆MAKE THIS AT HOME WITH THESE SUPPLIES☆
Pizza Stone:
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Fleischmann's Instant Yeast:
King Arthur, All Purpose Unbleached Flour:
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⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
200 grams filtered water
100 grams room temperature milk, whole or 2% preferred
20 grams instant yeast
500 grams all purpose flour
30 grams unsalted, room temperature butter
10 grams sea salt
400 degree oven 20 minutes
Full step-by-step guide in video, or on our website at:
__________________________________________
DISCLAIMER: If consuming alcohol, please consume responsibly according to the laws of the country you are in
TIMESTAMP OF VIDEO:
0:00 Intro
0:18 What are we making?
0:40 Using the scale
0:53 Recipe ingredients
2:46 What do we bake on?
3:10 Phase 1 Mixing with the yeast
3:33 Phase 2 Resting + adding last of ingredients
4:48 Mixing it all together
5:34 Letting it rise
6:00 Proofing the rounds
7:26 Passing the time with wine
9:09 Baking the bread
10:15 Intoxicating aroma & storing your bread
10:40 Time for Tasting
12:10 Bloopers
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TAGS
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Mancini's Bakery - Twist Bread
Nick and Mary Mancini Hartner discuss the evolution of their famous Twist Bread
Film by David Bernabo
This video was filmed for CRAFT's oral history project Babka and Beyond: Bread, Grains, and Baked Goods in Western Pennsylvania. To learn more about the project, visit our website:
1 DOUGH 3 LOAVES | The Easiest (Actually Good) Bread You Can Make
In this video I'll show you how to make three versions of easy rustic bread using one simple dough. Take your pick! All of these loaves are beginner friendly and with a few small variations on shaping and baking, you're left with a rustic, crusty, bread worthy of your dinner table. No mixer or sourdough starter required.
Thank you for watching! If you'd like to show me some love and buy me a coffee, head here:
Will you be baking this bread? Don't forget to take pics and tag me on Instagram @Brian_Lagerstrom
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INGREDIENTS:
****TO MY FRIENDS IN EUROPE/UK: The all purpose flour that i typically use is King Arthur which is about 11.7% protein. Your All Purpose flour may be different than what's available in the US. If in doubt, choose a flour that has between 11-12% protein and you should be in good shape!
ALSO if you have never made bread before, this dough is 78% hydration and will be slightly sicky. Use 75 less grams water in the final dough and it will be much easier to handle.
PREFERMENT (POOLISH)
150g or ROUGHLY 1 C. AP FLOUR
150g or ROUGHLY 2/3C. WATER (ROOM TEMP)
1 small pinch YEAST
- let the poolish ripen on counter 4-24 hours, preferably at least 16
DOUGH
280g or 1 1/4C.WATER (98F)
2g or 1/2 TSP YEAST
ALL OF THE POOLISH
350g or 2 1/4 C. AP FLOUR
50g or ROUGHLY 1/3 C. WHOLE WHEAT FLOUR
10g or roughly 1.5 TSP KOSHER SALT
BAKING TIMES/ TEMPS
METHOD 1: 525 the whole time for 14-18 minutes (spray loaf for steam)
METHOD 2- Preheat Dutch Oven at 500 for 30-40 minutes, bake at 500 covered for 12min and 485 uncovered for additional 8-12 depending on oven and desired color.
METHOD 3: Preheat Dutch Oven at 485-500 for 30-40 minutes, bake at 485 covered for 18 minutes, and 485 uncovered for additional 25-30 depending on oven and desired color.
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#beginnerbread #easybreadrecipe #bread
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