French bread with onions in a bread maker (Posted by Bulochka)

I put the fried onions right away, with all the products together (not in the dispenser). I fry the onion myself, I don't dry it.

Fried Onion Bread Recipe:

Hello, I tried to bake this bread, but without onions and I got a very small loaf of bread. Explain to a newbie, is this how it should be? maybe this is how it is designed for a small loaf? But mostly it turned out delicious, the size just let down.

So I tried it several times to bake according to the same recipe! The taste is delicious, the bun and the whole process before baking is normal, and in the middle of the baking process the whole top "falls through". At least look, at least not look into HP.

I am not a very experienced baker undertook to make such an onion bread.
The result is a very tasty bread with a funky aroma.
But she made a mistake, it was necessary to add a little flour during kneading, because the bun clung to the walls of the bucket, but as an evil friend came at the wrong time and did not have time.
Therefore, the bread turned out to be a little crooked ...

[plain white bread]

Hello dear bakers !!!
Let me also join your community.
Two days ago, my wife and I bought a Kenwood BM350 bread maker. We started simple - plain white bread (according to the Kenwood recipe) - the bread (for our taste) turned out to be just amazing !!! Further - more ... I found your site, read what I could (in these tight deadlines) - I wanted something more. I baked French bread with fried onions according to the recipe from the theme - ...., to say that it is delicious - to say nothing - just delicious !!! You can't buy this in the store (but the taste !!! and the aroma !!!) ... Many THANKS to YOU ​​for helping beginners. Everything that I get (on my beauty (Kenwood BM350)) I undertake to upload with photos and explanations.
Best regards, Gennady.

[Elena Bo]

Elena Bo , today I baked "French bread with onions from Bulochka" according to your recipe. We really liked it and it seems to me that for the first time the bread turned out to be quite decent and, most importantly, sooo tasty. Thank you very much for the recipe, now I will bake it often! A flower to you as a token of gratitude
That's just, as Shpak said: "I am tormented by vague doubts" but is everything all right with the crumb, do you think? I cut it with an ordinary knife, not a file.



Thanks again for the awesome recipe.

the bread turned out wonderful, but I probably put too much onion ... it turned out too onion. in the next. once I'll put one onion.

But I prepared it according to the same recipe, only without vegetable oil. and on the drink "tan-ayran". and instead of onions - diced cheese. so delicious !!!! straight horror !!!! with sourness And yellow on top - this is turmeric in vegetable oil, stirred and anointed with it .... heh ... so this is a completely different recipe turned out

I just baked this bread thanks for the recipe. The bread turned out GREAT. True, I am a fan of the kolobok, but he seemed to me very liquid p.e. added 3 tbsp. tablespoons of flour. Also in the dough for taste I put a little dried paprika with a cube "mixture of peppers" Before the last kneading I put a little cheese grated on a coarse grater :)


inside in the photo it will not turn out very much because I cut it hot ... I didn't have enough patience

in life he is cute

it didn’t work for me! complete collapse. As they wrote here - opal inside and wet as unbaked. I will try a lot less water ...

Thank you very much for the delicious recipe! This is my very first bread! I kneaded the dough in a bread maker, then added dry fried onions to one baguette (though this product looks more like a loaf, my husband said it was focaccia), and finely chopped bacon in the other.Baked in the oven. One drawback - they ate quickly. I will bake some more.

Here I cannot understand:
in the fifth paragraph, is the tablespoon of vegetable oil on which the onions are fried - is it the same spoon that is mentioned in the fourth paragraph or is it another spoonful of oil?

leo1983, these are two different spoons. Onions are fried separately in oil, and another 1 tbsp. l butter in bread.

Yesterday I baked this wonderful bread. How delicious it is !!! A wonderful crumb, and the smell ... knocks down. I put the bread to bake in the evening, at about 21-00, I set the alarm clock and at night, like a somnambulist, I go and shake out the finished bread so that it will cool down by morning. So falling asleep the second time with this smell is not at all easy, I could hardly restrain myself not to go and cut off a piece.
The roof, however, fell, but it did not upset me, next time I will reduce the water, nevertheless I took a lot of onions (before frying it was 170 g), after frying I put the onions on a paper towel, removing the excess oil. But the crumb is wonderful, perfectly baked. Many, many thanks to the author and everyone who writes about their successes and failures, the opportunity to analyze and use someone else's experience is priceless!
I am also invariably drawn to live pressed yeast, but I was afraid to put it in French bread, I do not know what will happen to them in 6 hours in a bread maker. Will they endure so long, not die? If anyone knows, share your experience, or poke your nose where you can read.
........................ ........................ ...........

I have new news. Yesterday I made this bread again. The water was reduced by 30 ml, i.e. 190 ml was consumed in the batch. Onions 170 g (weighed before frying). The bread has risen much better, the crumb has improved, but the roof is still slightly (just slightly!) Dropped. I think to remove another 10-15 ml of water, and - happiness!

I did it the first time.
Two onions turned out to be 136 grams before frying and 98 grams after.
Flour took 375g
I wrote everything down and this is what happened:

1. Potato broth - 220g
2. Salt - 1.25 tsp.
3. Vegetable oil - 15g
4. Onion - 136g
5. Flour - 375g
6. Yeast - 1 tsp.

We put the onion on a tablespoon of vegetable oil to fry, put the broth, salt, oil in a bucket and pour the hot onion from the pan directly into the bucket. Ice broth from the refrigerator and hot onions together turned out to be slightly lukewarm, on top of flour and a teaspoon of yeast.
The gingerbread man was watery, but nothing fell out. Has risen almost to the edge.

Fried bacon, onion separately, added dill + parsley.
I'm going to bake bread with bacon + onions.
........................ ...................

Neither bacon nor onion pieces are visible.
Tastes good, smells good too.
The view is not very good. The gingerbread man turned out to be difficult.
At first, everything went crumbly.
Topped up with water 30g. A good mix didn't work out.
The gingerbread man was a bit of a hedgehog.
The dough is not uniform.
🔗

🔗

Water had to be added unambiguously

Water had to be added unambiguously

Added. But I'm not happy with the test.

And I got it like ordinary bread only with onions. The smell is awesome, went up to the roof, and then sat down, and the color is slightly brown, I don't understand either because of the onions, or because of the flour. The recalculation was made for 640g of flour, because a small amount of flour is not suitable for my HP., The loaf turns out to be small., Half a bucket. In general, I have no luck with french jackets, apparently it's not destiny to try.

I just baked, and as I realized later, a lot of liquid. Fried onions somewhere in three tbsp. l. oil, because on one it burns, does not fry, naturally forgot to take away the water, compensating for the oil. The top fell off, and the dough turned out to be loose. Unfortunately, I didn't have time to take a photo. But in general, the bread turned out to be very tasty and aromatic. Thanks for the recipe

Thank you! Wonderful bread! Baked 2 days ago with fried onions and Provencal herbs! The quality and taste are excellent, only next time instead of 1 tsp. Provencal herbs I'll put 0.5, otherwise they interrupt the taste of onions!
Now I sent a new one to the bread maker, with 2 handfuls of dried tomatoes and garlic! Get it out at 3 am! Tomorrow I will share my impressions!

Well, here I am with the report! The bread is good again, the proportions are right! But I didn't like the taste ... I won't do more with tomatoes! You should only try with garlic!

made according to the first recipe
French bread with onions by Bulochka
happened
Thank you

Thank you
baked six times already
now I bake from special flour ("kafri" -derevenskaya)
always works
crumb with big holes there is a crust
fits under the lid itself
taste and smell, and handsome
thanks again for the recipe

Hurrah! I also got French bread with onions from Bulochka
It is fantastic !!! Thank you from all my family !!!

Help
all the same bread rises and at the end of baking a small brick
changed nothing
products conditions
save

[evg.gusin]

evg.gusin , check the sequence of placing food in the bucket (in the instructions for your bread maker) and yeast.

After reading several pages of the topic and experimenting with the recipe from Panas's book, I brought out my successful formula for "French bread with onions", maybe it will come in handy for someone (the roof never fell off):

1 tsp yeast
420 g flour
1 1/4 tsp salt
1 1/2 tbsp milk powder
15 g butter
240 ml water (250 ml if bread is without onions)
100-110 g onions (fry in 1 tbsp of vegetable oil)



The bread is the size of a bucket of HP.

Friends want to share my recipe for bread with cheese and onions. Oven panasonic 254. Recipe from the main bread machine with cheese and sausage. Flour 550g, French dry yeast 2h / l, 2.5 tsp / l salt, 2.5 tbsp / l sugar, 50g mixture (flakes + bran), 50g cheese and 2 medium onion heads pre-fried in olive oil, water 380g. Cooking time 4 hours after the main batch, add cheese and onions and leave until final cooking. Who wants to know all the subtleties I am waiting for comments, I worked as a dough mixer in the company "Russian bread"

Here are photos of the finished bread. Bon Appetit everyone.

it was all about flour
overdue
now everything is great again
Thank you
one with a bow the second bol. pepper and cheese

this with a bow
flour half white half rustic

So I made my French bread. I cooked according to my bread machine's recipe, but I still corrected the bun. It rose below the edge of the bucket, but still high. I liked the taste very much. Just like purchased, but I know for sure that without additives.
I want to attach a photo of my bread, but I don't see the add file item in the window ...
And here's another question: I want to make a French one, but with a bow. At home there is a "summer onion" dehydrated product (as written). Can it be added to the dough? If yes, how many and what spoons and when (I mean right away when laying food or before baking)? Is it worth it to dilute it in water (dry) or just add it like that?

Prepared according to the recipe. Instead of homemade onions, I used store-bought fried onions. I added 20 ml of water, since the onions were dry. I didn't follow the kolobok, put it in the morning. In the morning I barely shook it out of the bucket, but the smell of mmmmm. The onion is almost invisible, but the taste is felt. Liked the recipe. Good for savory sandwiches.

loaf



and cutter

a crack on the roof - as if specially cut
Shishanti, IMHO - with freshly fried onions, it is tastier and more aromatic, plus you can adjust - or fry lightly, until light golden, or stronger - the taste and color of the crumb will be different

a crack on the roof - as if specially cut
Shishanti, IMHO - with freshly fried onions, it is tastier and more aromatic, plus you can adjust - or fry lightly, until light golden, or stronger - the taste and color of the crumb will be different

Thank you. There was no time to fiddle with fresh onions. And besides, freshly bought fried onions burned my hands ...))

I understand)))))) she herself - to urgently play with new toys !!!

really delicious bread! before that baked and garlic and basil. There was no aroma or taste in either. And this one with onions is very fragrant, you just want to eat and smell it.
By the way, the onion is completely dissolved in the bread. looked closely - did not find. only the taste and aroma remained.

directions to the recipe.

onion took 2 heads, peeled. it turned out 175 gr. One spoonful of frying oil was not enough. added another one. Correspondingly, I lost 15 grams of water. Added milk powder.
I love everything in grams.here is a summary

1. Yeast saf-moment 5 gr.
2. Flour - 375 gr.
3. Salt - 13 gr.
4. Oil drain. - 18 gr.
5. Powdered milk 2 tbsp. l. - 30 gr.
6. Water 205 gr.
7. Onion (175 gr). After roasting on (2 tablespoons) put in water.

program fr. bread.
panas stove 257
I did it with a delay of 12 hours.

tried to make a roll 2 times smaller. and then the big one has to eat for a very long time.

so
yeast 3-4 gr.
flour 190 gr.
salt 7 gr.
butter 10 gr.
powdered milk 15 gr.
water 105 gr.
onion 85 gr.
sunflower oil 15 gr.

the crust turned out to be hard. But this is only outside. if you cut then everything is ok.
next time I'll try to do it on a regular program.

Tell me, pliz, is it possible to completely replace the water with yogurt? Thank you!!!!

I wonder if you put green onions instead of fried onions - won't the effect be?

I wonder if you put green onions instead of fried onions - won't the effect be?

I think that is not the one. It is the fried onions that give the delicious flavor. And fresh tsk will not smell.

By the way, I just baked bread according to the recipe from 1 page, I replaced only half of the water with yogurt. In the process of mixing, I added 1 tbsp. a spoonful of flour with a slide, since the dough adhered to the walls. The bread went up well, the aroma for the whole house is mmmmmmmm !!! When it cools down, it will be visible whether it is baked or not. I will write a report later !!!

my report

Tell me, will this recipe be a bun, like in ordinary wheat bread, or will it be watery? the ratio of flour-water 400-250 will be ok if baked with onions? I'm going to bake for the first time - help with advice

I had a thin dough, I added a little flour during the kneading, until it stopped sticking to the walls.

Today I baked my first French bread with onions. Delicious is butter to say. Just superb bread. But 100g onion seemed to me too little ..

Tell me, is it normal for this recipe to lift the bread by 11 cm? I always get it so low. I tried to add 1.5 tsp. yeast and make the bun softer, it still rose 12cm.

Yesterday I made a deep merci to the author !!!!! gorgeous ruddy loaf, took out at 2-30 at night, almost immediately cut off a chunk. but since I did it by order of my wife, I left it whole to ripen, wrapped in a linen towel, weight = 530 grams

Today I also tried to bake this bread.
This is my 3 bread ...
The top fell a little (I think it relieved the yeast malams)
And for some reason it was too fried, although 1 my Frenchman was light ...
And he got some kind of divorce ...




Can someone tell me why? What's wrong?

And I did it somehow strangely.
The crust is airy and porous, moderately salty, but the crust is for some reason very salty ... How can this be?

the dough is not mixed.

It can't be. The kneading was 2 times for 20 minutes ... The gingerbread man is lovely to see. There are no stripes inside ...