Wheat bread with fresh onions (bread maker)

Category: Yeast bread
Wheat bread with fresh onions (bread maker)

Ingredients

Water 1 cup (230 ml) and 2 tbsp. l.
Wheat flour 3 cups (230 ml)
Sugar 2 tbsp. l.
Powdered milk 3 tbsp. l.
Salt 1.5 tsp.
Butter 2 tbsp. l.
Yeast 2.5 tsp
Chopped onion 0.3 cups
(onions, finely chopped or can be grated)

Cooking method

  • Bake with medium crust FRENCH bread.
  • The onion should not be felt only in pieces. It should mix with the dough and give it an extraordinary flavor.

Note

Yesterday I tried to bake bread with onions. It turned out just a feast for the eyes and delighted my family. The aroma is extraordinary. At first I was skeptical about the bow, but it was in vain.
Eat to your health !!

Photo tatulya

Fus
In onion bread, the main thing is to lay the onion at the right time. I once laid it before cooking (I was too lazy to wait for the signal), so then for a long time I tried to find onions in bread

For an amateur, I like it when the bow is "interspersed". Certainly not in "pieces", but in very small cubes.
PannaSonic
baked bread strictly according to Marishka's recipe (for 680 g)
the aroma is stunning, the taste is beyond praise
one "but": he failed ...
i.e. the lid has completely "dropped" ...
about a third (((
I say right away: the yeast is fresh, the flour is checked ...
So I think: is 2.5 tsp of yeast not too much?
or is the French bread program too long? 6 hours with so much yeast ...
people, help ...
Alexandra
Panna Sonya,

Try the recipe for Italian bread with onions (posted in the recipes), and bake if available in 255 mode italian bread, then in it, if not - in main mode.

PannaSonic
Alexandra, Thank you!
Unfortunately, there is no "Italian bread" mode in Panasonic 255
Next time I will bake in the main mode.
But I will definitely bake, because the taste and aroma are simply amazing, you just need to choose the right mode)))
and, perhaps, play with the recipe ...
Alexandra
Try exactly Italian with onions - the recipe is different than that of the French, here
https://Mcooker-enn.tomathouse.com/in...smf&Itemid=89&topic=603.0

By itself, the recipe for Italian bread, in my opinion, is very successful, significantly less yeast, no milk and olive oil. Delicate and airy with a thin crust. It goes well with fried onions.
marishka
Panna Sonya, the thing is that my oven bakes FRENCH bread for 4 hours (this is of course my defect - I had to indicate the baking time). In Panasonic, this can be the BASIC mode? I will clarify the yeast. I got the same thing when I baked rice bread. Try experimenting with the mode and amount of yeast.
Alexandra
In Panasonic, the first part of the "basic" mode (only 4 hours) is preheating and equalizing the temperature of the products until they are uniform. it lasts up to 1 hour. So there are three hours left for the actual regime.
marishka
Panna Sonya In my instructions, I read that bread fails in two cases: 1. too much water and 2. too much yeast. In the recipe that I gave, really 2.5 tsp. yeast. Try to reduce it to 2.
dude
Hello !!!
AND IT IS POSSIBLE TO REPLACE DRY MILK WITH NORMAL, because ordinary cow's milk is much healthier, so I see no reason to put dry milk there if there is an ordinary one. If possible, how to do it ???
Gypsy
powdered milk is handy if you are making bread with a timer ..for example, in the evening they laid, in the morning the stove bakes your bread. If you pour the usual, it will deteriorate overnight .. sour. Therefore, they use dry.
fugaska
you can replace it very simply - pour milk instead of water
you can completely replace water with milk, you can partially - a matter of taste
by the way, milk can also be of different fat content, and from this the bread acquires a special taste
Alexandra
Very pleasant taste when replacing water with baked milk. Or milk in half with a strong tea brew. You can also replace the water not with milk, but with kefir - the dough will be more magnificent, especially if the kefir is not fresh, but standing
MariV
I wanted to add onion bread to the recipes, but it turns out I already have it - I will just add that this bread recipe was published a long time ago by William Pokhlebkin in his book "Secrets of Good Cuisine".
The recipe is wonderful, the onion is rubbed very finely on a grater, I added it directly to the mold, put the dough on the mode, then baked fist-sized buns in the oven.
VladG
Very interesting! I'll try one of these days!
BUT!!! Is it possible to indicate proportions in grams, ml in recipes? After all, cups are glasses .... everyone has different!?!?!?
Korata
Quote: VladG

BUT!!! Is it possible to indicate proportions in grams, ml in recipes? After all, cups are glasses .... everyone has different!?!?!?
this topic has already been discussed. Not everyone has a scale. The recipe giver indicates the volume of the cup used (240 ml cup contains 150 g of sifted wheat flour, 300 ml cup contains 200 g)
Larochka
I made bread with fried onions (I fried it myself) and with the store - dried fried, it turned out very well.
But, after reading here about raw grated onions, I really wanted to make it according to this recipe. But I have a question: when you grate the onion, then squeeze the liquid (onion juice), or does EVERYTHING go into the bucket?
Celestine
Quote: Larochka

I made bread with fried onions (I fried it myself) and with the store - dried fried, it turned out very well.
But, after reading here about raw grated onions, I really wanted to make it according to this recipe. But I have a question: when you grate the onion, then squeeze the liquid (onion juice), or does EVERYTHING go into the bucket?

Why grated, just chop finely, and since I can't finely (very sensitive to onions), then it turns out to be larger And in bread only taste and smell is felt
MariV
Quote: Larochka

I made bread with fried onions (I fried it myself) and with the store - dried fried, it turned out very well.
But, after reading here about raw grated onions, I really wanted to make it according to this recipe. But I have a question: when you grate the onion, then squeeze the liquid (onion juice), or does EVERYTHING go into the bucket?
I don’t wring it out - you won’t erase everything from a tangerine-sized onion, and there’s not a lot of liquid - right into the bucket, along with the gruel! I did it twice - once buns in the oven, and the day before yesterday there was bread in a bread maker, I wrote the details in the topic "Bread from Pokhlebkin" - I spied on this recipe from him. It turned out good, tasty. I have men - big fussy, everyone sniffs at everything - but! approved.
natalidonskaya
The recipe is awesome! Thank you so much. I cut the onion finely. I put all the ingredients at once. Baking with a delayed start. In the morning I received wonderful bread with a wonderful aroma. The bread has risen to the edges of the bucket (so I have never had a single bread rise). Baking in basic mode, medium crust. Everything worked out great. Thanks again.
Svet lana
marishka Thank you very much for the recipe, yesterday I baked it - just CLASS and taste and smell and very lush and beautiful. True, instead of milk powder, I added 80 ml of kefir to the water and reduced the amount of yeast to 2 tsp.
milagro
today I made this bread, put the ingredients like on a 680 g loaf, everything was so good and beautiful, mixed and rose well - I made Canwood 256 on the main mode, 750 g loaf and medium crust ... but when baking started - the lid bread fell, maybe a lot of yeast And plus when the finished bread weighed it came out as much as 1157 grams, why is that ??
And the smell is awesome, I'm sure the taste is too ...help with the shape of the bread I confess, this is my second bread, the first ordinary white came out with a bang, but the second pancake is a little lumpy. Thanks in advance for your help

Cubic
milagro most likely your onion was VERY juicy, as a result - there is a lot of liquid in the bread. Reduce the amount of water next time.
lisss74
here I am a bastard) I confused corn with onion! Yesterday I copied an onion recipe from the site - then I read it in recipes from a bread machine - one to one! I baked bread - everything turned out great!
P.S. bread maker 4 days) I'm not quite familiar with the recipes yet - I read everything at once and there is porridge in my head)))))
In general, who has LG - tried to bake quick bread? as a result?
Lanca
Wheat bread with fresh onions (bread maker)
that's just out of the oven !!!
nelya
Girls, can you please tell me how your roof is so beautiful? I have it at first even, and then sinks into the middle. And the bread is really very, very tasty
Crochet
nelya
If the "dome" fails, try to reduce the amount of water a little, if it does not help, then reduce the yeast.
Lanca
Quote: nelya

Girls, can you please tell me how your roof is so beautiful? I have it at first even, and then sinks into the middle. And the bread is really very, very tasty
Personally, I do everything strictly according to proven recipes from the site, so as not to be mistaken, only once the crust failed, but I myself experimented with something there
nelya
Thank you girls! now in cotton baked bread from Pokhlebkin with onions ... I read yours, Crochet, admiration for this bread and kneaded for myself (I also counted on a large loaf), I don't know what will come of it, but the bread has already come out of the bucket, but has not yet stuck to the top, there is an hour left until the end of what will come out, I don't even know. Unsubscribe.
..............

Well, I ran and looked, the roof fell very badly, and I did everything according to the recipe. Little baby, could you write to me in a personal the proportions of this bread, maybe I wrote something wrong. Sorry to write off topic. No more
krivoshapka
hello everyone! I also have skiing ... I make this recipe with dried onions ... it turns out mmmm! sometimes I also add dried garlic (1 tsp) - also mmm !!!
lyudasik
I baked and tasted it. So, in order ...
1. Ingredients per recipe for 900 gr. When I got up (far from immediately, at first I thought that there would be a liquid cake, and then I got up) - I thought I'd have to either take off the top or turn off the stove altogether. I have a bucket of 1120 grams (approximately, I don't remember exactly), but the bread crawled out over the edges.
2. Smell ... I didn't like it, although I like onions. But it doesn't smell like onions, but .. well, I don't know what to compare with.
Maybe the whole problem is that I put more onions than according to the recipe ...
And the fact that the bread rose very strongly and the lid fell ... so at first the kneading, when the rustling began, was heard from the dry flour. I added a little water, and then when the onions fell asleep, it became watery for a day and added flour. Well, I don't even know. Next time I'll try with fried onions
fugaska
a little too much liquid, so your roof failed onions you probably had juicy
tatulya
I just took out a loaf from my Panasik. Onions had never been done before, so it was a little exciting.

The smell is wonderful. The form also did not disappoint, only the roof burst a little, although I smeared it with an egg before baking (it was left after baking the morning imperial buns with cheese)

We will evaluate the taste later, when it has cooled down a little. I wanted to throw the photo right now, but the batteries in the camera were emptied. That's bad luck ...

Thank you, Marishenka, per recipe. ... I read Temki and could not directly resist.

I kneaded the dough (for 2 hours 20 minutes) on the bake raisin setting, and then turned on the baking (for 50 minutes).

Wheat bread with fresh onions (bread maker)

This is my onion bread.

The bread turned out to be so uneven in color because before baking, I anointed the top with an egg.

And the taste ... Just a fairy tale!
ekimok
Thanks for the recipe! Yesterday I baked amazingly tasty and beautiful bread! Only yeast took not 2.5 tsp, but 1 sachet (for 500 g of flour which) Dr.Oetker. Despite this, the bread rose very well. And everything else according to the recipe, baked according to the main program (+ rasin), put the onion in the dispenser, it fell out all over, I didn't even have to peel it off. Now I will bake such bread on the timer, for breakfast
tanchik
I fry onions, it's more aromatic. During the fast, I substitute olive oil for butter. And I bake this bread in fast mode. I counted it to 450g, because sometimes he just rested against the stove lid.
svetkakonfetka
And I also bake this bread in the "FAST" mode, as indicated in the instructions for my oven (and the recipe from there).

Tanya! Do you add soy milk powder during fasting?

And when you put fried onions, do not you increase the amount of liquid?
tanchik
Svetochka! I don't put it in Post at all.

Quote: svetkakonfetka

Clear! Tanya! And when you put fried onions, do not you increase the amount of liquid?

No, I do not increase it, I fry in a small amount of vegetable oil, and often replace it with butter. And I also replace some of the wheat flour with bran, I just don't like white bread.
Aunt Besya
Is it okay that I got in ?? When I add dry onions, I slightly increase the liquid, and when I fry myself, on the contrary, I decrease it, because it is moist due to oil ..
Alinsa
Wheat bread with fresh onions (bread maker)
made according to your recipe, but added some more olives and dried herbs.
It came out awesome
Osana
Today I did it according to your recipe for 900g. , he rose so well, rose and then fell ....... I didn't change the recipe for my kenwood, chose 1 kg ... I laid the onion after the signal ... I bake it 2 times and nothing happens, maybe not given? Flour Makfa, yeast sofmoment for baking ... Damn, so begged from my husband ...
Lubasha
Oksana, don't be upset. And your stove is normal, and everything is in order with the rest. I just realized that you can add anything to bread, the composition is the same almost everywhere (flour, liquid, yeast, oil), it's a matter of the ratio of products. You just need to keep track of the bun and be moderate in supplements. And with a delay, you can prepare recipes already proven by yourself.
Osana
And I can't get a kolobok, in the sense that it should be something like that? I probably have a liquid dough, but I also put flour strictly according to the recipe ??
Tanyusha
Osana You should definitely read this topic there Admin about the kolobok writes everything very well and there are photos of the correct kolobok #
olga71
Delicious bread !!! But I replaced 1/3 of the flour with buckwheat. Very lush, high (baked 900 g), at work, the loaf was grinned at once !!!
veranikalenanika
Marishka
I baked last night according to your recipe, the bread turned out to be remarkably tasty and aromatic, (y) very fragrant, but here a few questions arose about the technology.
I added everything according to your recipe, like a 900g loaf, the bread was perfectly kneaded, the bun was elastic and not sticky, when it got away - it almost rose to the lid, but in the process - how the baking began, the dome fell inside I of course then cut it off) , and the bread is so tasty and aromatic that mine has already eaten it all, but what about the dome. For five and a half months since my HP, this is only the second case, the first was to blame for a large amount of water, and now the bun was even dense, there was enough flour, what happened?
Crochet
veranikalenanika
On the first page HERE described the same problem as yours, and on the 2nd page HERE, the author advises to reduce the amount of yeast to 2 tsp. ...
veranikalenanika
Marishka
I liked the taste of the bread so much that I decided to bring this recipe to mind, in terms of figuring out what was the reason for my second failure in baking. and be able to go back to the recipe again.
And since I usually do not blindly follow the recipe, but first of all I follow the bun and correlate the set of products with my basic wheat recipe from the attached recipe book, then I came to the conclusion that two and a half teaspoons of yeast is too much for 900g bread ( me in the book, the maximum yeast on the base is 2 tsp for 1400 g of bread), so this time when the oven was going to be guided by your recipe, but increased the flour to a steep kolobok, added 2 tbsp semolina and removed half a teaspoon of yeast that was superfluous in my opinion.
Now the bread has pleased one hundred percent! The pulp is the most delicate, airy and fragrant - in addition to onions, I pounded a pinch of freshly ground pepper and dried basil from a hand mill from a hand mill.

And here is a photo of the process and what happened.

Wheat bread with fresh onions (bread maker) Wheat bread with fresh onions (bread maker)

Wheat bread with fresh onions (bread maker) Wheat bread with fresh onions (bread maker)

Thank you again Marishka for the recipe
Now he will be in use.
Chubaty uncle
bread and onions is one of my favorites

I bake it like that.

Saf yeast moment 2 tsp. (dimensional)
420 grams of flour (I have pre-port)
2 tsp salt
2 tbsp. l. olive oil
2 tbsp. l. dry milk (or without it at all, but then instead of water - milk)
1 tbsp. l. Sahara
a little ground black pepper
and 280 ml of water (measuring cup)

leeks, chopped 3-4 bunches (or what is it called? well, one tail and feathers from it, such 3-4)

bake either for 4 hours, or if in the morning then the French mode is 6 hours

nuance
if the onion is thrown right away, it will completely dissolve ... if through the dispenser, it will remain specks.
here.
adherence to the recipe is mandatory, you don't have to look after the bun.
the recipe has been tested a thousand times.
Tatianka
Chubaty uncle, but what about you 420 gr. flour 280 ml of water "earned"? I poured it in, so I have liquid porridge there, I still have 100 grams, I probably had to add flour. right now it's kneading

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