{"id":219783,"date":"2025-05-02T23:40:32","date_gmt":"2025-05-02T23:40:32","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/seeded-onion-bread-phils-home-kitchen\/"},"modified":"2025-05-02T23:40:32","modified_gmt":"2025-05-02T23:40:32","slug":"seeded-onion-bread-phils-home-kitchen","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=219783","title":{"rendered":"Seeded onion bread \u2013 Phil’s Home Kitchen"},"content":{"rendered":"


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Simple, delicious bread that is just begging to be toasted and spread liberally \u2013 very liberally! \u2013 with butter.<\/p>\n

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I normally use fresh onions when I make an onion-flavoured bread, either cooking them very slowly until soft or caramelising them. This time, however, I used onion powder and dried onion granules as they were lurking with intent in the cupboard. The result is still a delicious bread with a lovely oniony kick.<\/p>\n

I made two small loaves from this, splitting the dough to go into two small \u2013 18cm diameter \u2013 bannetons. However, you can use the dough to make one large loaf in a larger banneton or many rolls (in which case, use about 50g dough per roll). For an even better crust, you can bake in a Dutch oven.<\/p>\n

Recipe: seeded onion bread \u2013 makes 2 small loaves or 1 large loaf<\/h2>\n
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Seeded onion bread <\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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