This recipe is easy and it is a winner. Trust me. I made this with some of our farm fresh eggs cooked over easy omg…so good. Then we ate the remainder of the bread with our favorite cabbage and sausage soup. DOUBLE yum.
- 3 1/2 cups All-Purpose Flour
- Approximately 1/4 teaspoon Instant or Dry Active Yeast
- 1 teaspoon Kosher Salt
- 1 1/2 cups Hot Tap Water (up to 130° F)
- 2 small Onions, or 1 large Onion
- Chopped into small uniform pieces
- 2 cloves Garlic, chopped
- Salt and Red Pepper Flakes
- Olive Oil or Butter
For this recipe – I used a cast iron pie pan to bake my bread on and used oats and parchment paper. You can easily cook this in a dutch oven or even on a baking sheet.
- Mix your dough together first. Take 3 Cups (leaving the 1/2 Cup for later) and add it to a large Mixing Bowl. Add your yeast and salt and mix together. Now add your hot water 1 Full Cup first, then about 1/4 C at a time. Mix with a spatula or even with your hands, until the dough comes together evenly. This dough will be shaggy and sticky, don’t worry.
- Cover your bowl with cling wrap and move it into a warm place to rise for at least 3 hours. I love to put mine in a cold oven with the door closed and the oven light on.
- Carmelize your onions, second. We want the onions at room temperature when adding to the dough later. Add your oil or butter to a hot pan, then add your onions. Add your desired amount of salt and red pepper flakes. Mix and cook for 3 minutes. Now add your garlic. Mix and let cook on low to medium heat for 7 to 10 minutes. Remove from heat and cool in fridge. Take the onions out of fridge to warm up a little about half an hour before working with your dough in the next step.
- When your dough has doubled in size, prep your working surface. Add some flour to it then dump your dough onto it. Add your onions to your dough and knead it all together for a few minutes to make sure all your onions are well incorporated and suspended in your dough.
- Prep your cast iron pie pan with a sheet of parchment paper. I like to put some oats directly onto the parchment sheet underneath my dough to help prevent burning if that were to or could happen.
- Let your bread sit covered lightly with a tea towel for 20 – 30 minutes. Preheat your oven to 450 Degrees Fahrenheit.
- Bake in your oven for 35 minutes at 450 F, then I suggest you drop your temperature to 400 F and let bake for another 10-15 minutes.
- After 45 – 50 minutes bake time, remove your bread and transfer your bread to a cooking wrack. It is crucial to let your bread cool down for at least an hour before cutting into it. Your bread is still cooking on the inside as it cools down.
- And you are done. yum