The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sage and Onion Bread

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Sage and Onion Bread

kph1956's picture
kph1956

Description

This was a variation of the standard white bloomer recipe from Paul Hollywood's Bread and a progression from the cheese and onion topped breads sold in many UK supermarkets.

Summary

Yield
large loaf
Prep time
Cooking time
Total time

Ingredients

500 g
Strong Bread Flour (100%)
325 g
water (65%)
40 g
Extra Virgin Olive Oil
10 g
salt (2%)
7 g
instant yeast (1.4% (if using active/fresh yeast adjust quantities accordingly))
100 g
Onion
7 g
Dried Sage

Instructions

Sweat down the onions over a low a heat until very soft. I prefer not to let them colour but this is a matter of taste. Allow to cool

Mix all the other ingredients in a bowl, bring together in to a rough dough, turn out on to an oiled work surface and knead for about 10 minutes until it becomes smooth and elastic.


Flatten the dough into a rectangle and spread the cool onions over the surface, 'letter-fold' the dough a few times to distribute the onions through it. Form in to a ball a place in an oiled bowl cover and leave to rise until it has grown 2 or 2.5 times in size.

 

 

   

 


Turn the dough out onto a lightly floured work surface and 'knock back', try not to lose all the air. Form in to a shape you wish be it a boule, bloomer or tin, cover  and leave to rise until doubled in size. Whilst it is proving heat the oven to 220C with a baking tray/dish on the bottom shelf. I divided the dough into two and made two bloomers.

Lightly spay the bread with water and very gently dust the top with flour. Slash the top a couple of times.

  

Pour a wine glass full of water in to the heated tray and place the loaf on the middle shelf. Bake for 20-25 minutes, turn down the oven to 200C and bake for a further 10 minutes. Check to see if it's cooked using the usual techniques, if done place on a rack and cool. (ovens vary, times and temperatures are for guidance only)

Enjoy.

Comments

dabrownman's picture
dabrownman

flavor combination.  Sage just goes with almost anything in bread.  Don't let the Sandman see this. He is a onion in bread fanatic and might go into shock! 

It looks a little pale on bottom.  This happens to me on the mini oven where I don't have a stone.  So I just turn the bread over for the last 7-8 minutes and it makes the bottom look like the top - an easy fix.  The top is already set so there is no damage done to it,

Happy baking

kph1956's picture
kph1956

Sorry for the delay in replying, been away for a while. This was baked in a static caravan propane gas oven which doesn't get as hot as it should. Bottoms not cooking is a problem we have with all sorts of things not just bread. Have tried turning the loaf over but sometimes the bottom goes concave. Found that heating a baking tray helps but still doesn't get the bottom brown. Roll on end of the month and getting back home to my electric fan oven.

The Elusive Loaf's picture
The Elusive Loaf

I've only ever made 2 kinds of bread (not counting biscuits, lol)... some Parmesan Oregano rolls that tasted great but looks left a lot to be desired, and white bread, which I'm still trying to work out the basics to... but I was interested in trying another savory type bread, and really like sage, so this caught my eye... my question is this:

Can I cook this bread in a pan?  I don't have much luck with free-form breads yet, pans are a lot nicer to me at this stage in my skill level.  Plus, I want to use this bread to make sandwiches with, so I prefer a more square shape.

I also wanted to know if I could add more sage (or onion), or if doing so would require changing the amounts of the other ingredients?  I wanted a VERY sage-y, onion-y flavor.

Thanks :)

kph1956's picture
kph1956

Don't see why you can't bake it in a tin, also changing the amounts of sage or onion should not make too much difference but could affect the hydration level. The best thing to experiment until you get your desired result for texture and taste. After all a recipe is just a starting point.

 

The Elusive Loaf's picture
The Elusive Loaf

Thanks for the reply!  I apologize, because I just saw, when re-skimming your directions, that you mentioned a 'tin' where you talked of shaping the loaf... I missed this on my first reading, because over here, 'pan' is more often the term used... and I just (for some reason) assumed that 'tin' was just another free-form bread shape I was clueless about! ^_^ (Since all the other terms are new to me, as well!)

I can't wait to try this bread!