Herb Onion Loaves Recipe
Ingredients
| 45 g/1 1/2 oz fresh yeast | ||
| 1/4 cup/60 ml/2 fl oz lukewarm water | ||
| 3 cups/375 g/12 oz flour, sifted | ||
| 3 cups/470 g/15 oz wholemeal flour, sifted and husks returned | ||
| Chopped | 2 Tablespoon | |
| Mixed fresh herbs (parsley, chives, rosemary, thyme) | ||
| Onion | 2 Tablespoon | |
| Flakes | ||
| Sugar | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| black pepper | 1 | |
| 1 cup/250 ml/8 fl oz warm water | ||
| 2/3 cup/170 ml/5 1/2 fl oz evaporated milk | ||
| 125 g/4 oz butter, melted and cooled | ||
| 1 egg, lightly beaten | ||
| Wholemeal flour | ||
| Semolina | 1 Tablespoon | |
Directions
1. Place yeast and lukewarm water in a bowl, mix to dissolve and stand in a warm, draught-free place until frothy.
2. Place flours, herbs, onion flakes, sugar, salt and black pepper to taste in a bowl, mix to combine and make a well in the center. Combine warm water, milk, butter and egg. Pour butter and yeast mixtures in flour mixture and mix to form a soft dough.
3. Tum dough onto a lightly floured surface and knead for 5-8 minutes or until smooth and elastic. Divide dough into 6 equal portions and roll each into a long sausage, tapering slightly at the ends. Plait three portions together to form a loaf. Repeat with remaining dough.
4. Cover a wire rack with a clean teatowel, lightly dust with wholemeal flour. Place loaves on rack, cover with plastic food wrap and stand in a warm, draught-free place for 30 minutes or until doubled in size.
5. Lift loaves carefully onto hot baking trays, lightly dusted with semolina, and bake at 200°C/400°F/Gas 6 for 30-35 minutes.
2. Place flours, herbs, onion flakes, sugar, salt and black pepper to taste in a bowl, mix to combine and make a well in the center. Combine warm water, milk, butter and egg. Pour butter and yeast mixtures in flour mixture and mix to form a soft dough.
3. Tum dough onto a lightly floured surface and knead for 5-8 minutes or until smooth and elastic. Divide dough into 6 equal portions and roll each into a long sausage, tapering slightly at the ends. Plait three portions together to form a loaf. Repeat with remaining dough.
4. Cover a wire rack with a clean teatowel, lightly dust with wholemeal flour. Place loaves on rack, cover with plastic food wrap and stand in a warm, draught-free place for 30 minutes or until doubled in size.
5. Lift loaves carefully onto hot baking trays, lightly dusted with semolina, and bake at 200°C/400°F/Gas 6 for 30-35 minutes.
Chef
