Crusty Onion Bread Recipes

EASY CRUSTY BREAD

Steps:

• In the bowl of a stand mixer, combine the water, sugar and yeast. Allow to stand for 5 minutes until foamy.
• Add the flour and salt then knead with the dough hook for 5 minutes.
• The dough will be slightly sticky but shouldn't be wet. If it is, add 1-2 tbsp flour and knead in.
• Bring the dough together into a ball with your hand. Dust over 1-2 tbsp flour (you want it to be well covered).
• Cover the bowl with a damp tea towel and allow the dough to rise for 1 hour until doubled in size. Leaving the dough in a warm spot will aid the rising.
• Preheat the oven to 180°C/350°F. Place a pot (dutch oven) with a lid into the oven to preheat.
• When the dough has proved, turn it out onto a floured surface. Fold the edges into the center of the dough then place into a floured bowl, seam side down. Dust over more flour.
• Cover with the tea towel and allow to rise for another 30 minutes.
• Carefully remove the pot from the oven and remove the lid. Transfer the dough to the pot and cover with the lid.
• Place in the oven and allow to bake for 30 minutes.
• Remove the lid and bake for another 10-15 minutes until the bread is golden brown.
• Remove the bread from the oven and allow to cool on a wire rack for 20-30 minutes (or until it has cooled to room temperature) before slicing and serving.

CRUSTY HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.

CRUSTY ONION HORSERADISH & GARLIC BREAD LOAF

Steps:

• 1. Preheat oven to 450 degrees F. I made this crusty and flavorful bread loaf to compliment my Vegetable with Beef and Orzo Soup. It was a great addition to the soup. Spray a large shallow baking pan or cast iron skillet with non stick cooking spray and set aside till needed. Some of the ingredients used to make the bread loaf.
• 2. Sift flour into a large bowl then make a well in the center of it adding the salt, sugar & baking soda.
• 3. Then add the horseradish chopped green onion tops, granulated garlic, egg and buttermilk.
• 4. Then with a spoon or by hand gradually begin to blend the spices into the flour mixture, with the wet ingredients until the dough comes together.
• 5. Dough may tend to be a little sticky. Add enough extra flour just until it holds together. Then shape into desired shape and place on baking pan or in skillet. I chose to make it like a loaf this time. With a serrated knife make a long X across bread about 1 1/2 inches deep so that the steam can escape as the bread cooks.
• 6. Bake in preheated 450 degrees F oven for 15 minutes then REDUCE THE TEMPERATURE TO 400 DEGREES AND CONTINUE TO BAKE FOR AN ADDITIONAL 30 MINUTES OR UNTIL BREAD SOUNDS HALLOW WHEN TAPPED ON THE BOTTOM.
• 7. Remove from oven and spray with butter flavored cooking spray or brush top with softened butter if desired. I find it much easier to slice bread using an electric knife. Add softened butter while bread is warm if desired.

ONION AND GARLIC BREAD

Steps:

• Melt butter in a small pan over moderate heat. Add onions and garlic and season with sugar, thyme and pepper. Cook 15 minutes, stirring occasionally, until onions are golden in color and translucent.
• Place the split bread on a baking sheet and broil until golden. Spread half the onions and garlic on each half of bread in a thin layer. Sprinkle each side of loaf with a handful of cheese and return to broiler for 30 seconds to bubble cheese. Serve with a hearty, soup-er supper

CRUSTY ONION BREAD

Steps:

• 1. This is a batter method bread. It is lighter and easier to handle but also requires no kneading or shaping. The batter can be thick or thin , in this case it is a little thick- a casserole bread. But in any case the yeast batter is merely mixed and then allowed to rise in the bowl or in the baking pan. The texture of the finished product is delightfully different- a new treat. When doubled in bulk, the batter looks moist and somewhat rough with small bubbles just under the surface. The top is not tightly stretched as in a dough but slightly rounded and soft until baked.
• 2. In a skillet heat the oil over medium heat. Cook both types of onions for about 5 minutes, until soft. Add brown sugar and reduce heat to low. stirring until onions are golden brown. Season with a bit of salt. Set aside to cool.
• 3. In a large mixing bowl, combine flour and salt. Dissolve the yeast in warm water and add to the flour. Mix together well then add the cooled onion mixture and onion greens.(the brown sugar in the onions helps the dough to ferment). Knead until mixture pulls away for the side of the bowl. Adding a little more flour if needed. Place dough in a greased bowl. Cover and let set for about 1 hour;until double in size.
• 4. Preheat oven to 450^. Generously grease a large loaf pan 5x9-inch or bake a round loaf, in a casserole dish.Place a small bowl of boiling water(about 1 cup of water) in the hot oven- then place the loaf of bread in the oven.( this will create steam and make for a crusty bread.)Bake for 25-30 minutes. Remove bread from pan or tray to cool on a wire rack.

DUTCH-OVEN BREAD

Steps:

• In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

SIMPLE CRUSTY BREAD

Steps:

• In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
• Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
• Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
• Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.