Mamta's Kitchen

Bread Loaf With Fried Onions And Chilli Flakes Using Easy Bread Method 1

Easy Bread with Fried Onions And Chilli Flakes 1

Mamta Gupta

This is another version of Easy bread, this time made with fried onions and chilli flakes. It is delicious served with a buffet or for sandwiches. Here I have used Dan Lepards easy bread method to make the dough. Although the pictures here show the dough being folded on an oiled surface, I usually do this on a floured surface.

Edited November 2019

Ingredients

  • 3 cups white strong flour

  • 1 medium sized onion (approximately 1/4 cup fried)

  • 2 tbsp. oil for frying onions.

  • 1 cup warm water (I start with 1 1/2 cups and use what is needed out of it)

  • 1/2-1 tsp. chilli flakes or coarsely ground chillies

  • 1/2 tsp. salt

  • 1/2 packet or 1 level tsp. fast acting or rapid rise dry yeast

  • 1/2 tsp. Garam Masala

  • 1 cup yoghurt

  • 2 tbsp. olive oil

Instructions

  1. Peel and slice onion thinly.

  2. Fry in oil until dark brown, drain oil and allow to cool completely

  3. Measure all ingredients, including water in a jug.

  4. Place flour, yeast, salt, chilli flakes and garam masala in a large bowl and mix.

  5. Add enough liquid from the jug to make soft dough. You do not need to knead it much, just bring it together.

  6. Cover the dough with a kitchen towel and leave it for 10 minutes.

  7. Spread some dry flour liberally or a little oil on the work surface.

  8. Take the dough out on to this floured/oiled surface, flatten it with your hands.

  9. Spread out onions over it evenly. Fold the dough in a few times, to mix the onions evenly.

  10. Leave it covered for 10 minutes.

  11. Flatten it one more time and leave it for 10 minutes.

  12. Flatten it out into a rough rectangle.

  13. Now fold it inwards from both sides, edges overlapping. Turn it around.

  14. Flatten it again and fold it one more time from both sides, as before.

  15. Pat it into an even bread loaf shape.

  16. Now lift the folded dough onto a baking tray or into a loaf tin. I usually bake my bread on a tray, not in a loaf tin.

  17. Cover with a towel and leave to rise on your kitchen work surface, until it is double in size again. Do not hurry this step. It should be double and springy to touch*. The time it takes to rise depends upon the temperature in your kitchen.

  18. When it is nearly ready, preheat oven to 200 C or 400 F, gas mark 6. Reduce the temperature by 10C, if using a fan oven.

  19. Make 3 even slits across the centre of the bread using a sharp blade/knife.

  20. Bake in the centre of the oven for 45--40 minutes, checking after 35 minutes, because oven performances can vary and you do not want to end up with a burnt bread.

  21. Allow to cool on a wire rack.

  22. Slice thinly or thickly, according to your preference.

Notes

  • * If you forget to check and your dough over-rises, do not panic. Simply knock it back, shape it again and leave to rise again.

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