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Tag: quick pickled onions

  • How to make Caramelized Onion Bread

    How to make Caramelized Onion Bread

    This Caramel Onion Bread is by far one of the best. The bread is very soft and fluffy especially with a wonderful aroma when baked. The onion caramel gives a great flavor.

    Caramelized Onion Bread Recipe


    Home Cooking Adventure

    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 6×10 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.

     

  • How to make Quick Croissants Recipe

    How to make Quick Croissants Recipe

    These croissants are both quick and simple, and are absolutely amazing. Crispy, buttery, non-scaly exterior, a great choice for breakfast or brunch. Prepare the dough no more than 20 minutes the rest simply wait. You can have a croissant with a bit of jam along with your coffee or tea.

    Quick Croissants Recipe


    Home Cooking Adventure

    Ingredients:

    Makes 8 croissants

    2 cups (250g) strong bread flour
    1 1/4 sticks sticks (150g) cold unsalted butter, cubed
    1/2 cup (120 ml) lukewarm milk
    3 tbsp (45 g) sugar
    25 g fresh yeast (7 g- active dry yeast)
    1/2 tsp salt
    Egg Wash
    1 egg yolk
    1 tbsp milk

    Directions

    1. Place yeast in a bowl. Add sugar and stir until it liquefies. Add milk and set aside to cool completely.

    2. Combine flour and salt into a large bowl. Add butter and using a fork combine until big crumbles form.

    3. Add the yeast/milk mixture and gently combine until the dough just comes together. The butter needs to remain in pea-sized pieces. Wrap it with plastic, knead slowly to form a square and freeze for 30 minutes or refrigerate for a couple of hours.

    4. Dust with flour your work surface and your rolling pin and start rolling the dough into a rectangular roughly two to three times as long as it is wide. The dough it pretty hard to work with at the beginning but will come together while rolling and folding.

    5. Fold the short sides of the dough into the middle. Rotate the dough by a quarter turn. Roll out slightly to lengthen. Fold the short ends towards the middle.

    6. Flip the dough over so the seams are underneath. Repeat the rolling and folding process steps 4-5, three more times, giving the dough a total of four times of rolling and folding.

    7. Wrap the dough in plastic wrap and refrigerate for a couple of hours or better overnight.

    8. On a lightly floured surface roll the dough into a rectangular of 16 inches (40cm) X 10 in (25 cm). Cut the dough into triangles, it will make about 8 triangles of 12 in (30 cm) long and 3 in (8 cm) at base.

    9. Score a small slit in the centre of each triangle base, gently stretch the corners and tip, then roll the croissant starting from the wide up to the top giving them the croissant shape.

    10. Place the croissants with tip side down onto a prepared baking sheet lined with parchment paper. Cover with plastic wrap and let rise for 2-3 hours at room temperature.

    11. Preheat the oven to 450 F (230C). Brush the croissants with egg wash.

    12. Bake for 8 minutes than reduce the oven to 375 F (190C) and bake for another 10-15 minutes until deep golden brown.

    13. Cool on wire rack before serving.