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.

This recipe can be made with