January 6, 2013 - 2:19pm
Caramelized Onion loaf?
In my youth I often loved Onion bread, which had both caramalized onion in it, and additionally caramalized onions on top. What is the method for baking with onions so that they're not burned or overcooked after baking? Do I caramalize them most of them way and add them to the recipe or all the way and then press them onto the top?
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I'd put fully Carmelized onions in the dough and count it has part of your hydration. if you want onions on top too I'd roll the loaf on a wet towel and then in some dehydrated onions. Or sprinkle it on. I make an onion loaf and the caramelized onions in the dough is plenty.
happy baking
josh