For 8 people
- Dry yeast: 1 tablespoon (12 g)
- Sugar: 1 tablespoon (12 g)
- Lukewarm water: 1 cup
- Vegetable oil: 2 tablespoons (27 g)
- Eggs: 2
- White flour: 4 ¼ cups (530 g)
- Finely chopped onions: 3 or 4
- Poppy seeds: 4 tablespoons (48 g)
- Salt: to taste
Combine yeast, sugar and water then sprinkle a pinch of flour on the mixture. Cover and allow to sit for 10 to 12 minutes until bubbly.
Mix 1 teaspoon of salt, the oil, 1 egg and the yeast mixture well in the Moulinex Masterchef Gourmet stainless steel bowl. Add the flour gradually and mix for 5 to 10 more minutes.
Place the dough in a large greased bowl and cover. Allow to rise in a warm place for an hour and a half or until it doubles in size.
Knead the dough on a floured surface for 3 to 4 minutes then add half of the chopped onions.
Shape the dough into egg sized balls and press on each piece until it becomes 1 cm thick.
Place the dough balls on a baking tray; beat the remaining egg with 2 tablespoons of water and brush the dough with the egg mixture.
Sprinkle the dough with the remaining onion slices and the poppy seeds. Allow dough to double in size in a warm place for 45 minutes.
Preheat the oven to 190°C and bake the onion bread for 20 minutes until golden.
See the services