Onion bread according to the recipe of William Pokhlebkin

Category: Yeast bread

Ingredients
For dough:
Pressed yeast	20 g
Room temperature water	60 ml
Wheat flour	2 tbsp. l.
For the final batch:
Bulb onions	1 PC
Vegetable oil	40 ml
Room temperature water	0.5 tbsp (glass 250 ml)
Flour	~ 350-400 g
Salt	1 tsp

Cooking method

I decided to strike at our William, Pokhlebkin. Moreover, the recipe found in his book "Secrets of Good Cuisine" turned out to be the fastest bread recipe I know. And unexpectedly tasty and very aromatic.
Therefore, I recommend it to everyone in the event that is called "firefighter".
Yeast, water and a little flour (from part of the recipe "For dough"), stir well in a bowl, and leave for a while. At this "for a while" we light up the oven (I brought the heat to the usual 180-200 degrees, heating it together with the stone).
Three onions (or chop it in any way: in a meat grinder, blender, just chop it finely with a knife)
We measure the flour (you may need it a little more, or a little less, depending on the size and juiciness of the onion), put the salt, mix the flour with salt.
We measure out the liquid.
The dough stands until the oven warms up (I have a gas oven, the most common one, I put it for about 15 minutes).
When the oven is ready to bake, put in the dough, stirring at first all the liquid ingredients, then, gradually pouring in and stirring with a spoon in the center of the bowl clockwise (as Pokhlebkin recommends, but since I am left-handed, I interfered against it), add flour. You should get a very soft kolobok. The dough is considered kneaded when it begins to lag behind the walls. The moment, of course, in this case is difficult to catch, but we all know that it is better to not get enough sleep than to oversleep.
We take out the bun on a board dusted with flour, divide into parts, by volume with a small apple. Without too much zeal, we roll cakes from these "apples", about 1.5 cm high. I generally made 1 cake of the same height, because it is more convenient for me - instead of a stone, I have a clay round pancake. On the surface of the cakes with a knife (crushing only, but not cutting), we make longitudinal strips for beauty.
We lay out the cakes on oiled baking paper and let them distance literally a couple of minutes (as in Pokhlebkin).
This moment upset me a little, and, as time allowed, I let the cake stand for 20 minutes in a warm place.
Then we put in the oven and bake until tender, which we determine by tapping on the crust: if it sounds "dry", then it's done, if it's "dull", then let it take another five minutes, if the crust is already golden brown.
Pokhlebkin recommends baking his cakes for 10-15 minutes, my big one stood at 180 degrees for 25 minutes.
After cooling down on a wooden board under a towel, you can eat.
What do we get at the output? An incredibly flavorful and soft cake. Onions smell delicious, although I'm not a big fan of this product. And the bread itself is delicious, it does not smell of yeast at all, it harmonizes well with simple butter, and with all sorts of spreads, sausages, pâtés, any cheese. The crumb on the second or third day begins to crumble slightly, but the cake does not get stale.
In time, this bread takes (if not to distribute it, as I did) 40-45 minutes. With a shortage of time, a very good option, I recommend it!
Of course, I am not quoting Pokhlebkin literally, because he has everything by sight, with spoons and glasses, I translated something (since I understood this) into our grams and milliliters. But I tried to comply with the methodology (with the exception of proofing, but I think that without it everything will be fine). The result suits me, and therefore I am sharing with you.

The dish is designed for

1 large, or 4-5 small pieces.

Time for preparing:

45 minutes

Cooking program:

oven

Note

I apologize for the fact that the photo is not all the cake, but only the very, very last piece of it. I baked it on the night when I came home from work after duty, and it turned out that there was not a piece of bread for breakfast. So ... baked, fell into rags, woke up barely, had breakfast ... ran home from work, and in the evening realized that she should take a picture. But the photo shows both the crust and crumb structure. I hope you will forgive me.

Amish Onion Pie (Twist)

Onion bug (Brand 37501) (Melisa72ru)

gala10

IrinaI really liked this recipe. And I love bread and onions. Can you make it in a bread maker? Or just in the oven? In any case, I will try, it seems to me that it should turn out great. Thanks for the recipe!

Ikra

gala10, I have not tried it anywhere except the oven. It seems to me that if you manage to find the amount of flour that a good bun will give when kneading in a bread maker, then everything will be baked normally. Only now you need to think about which program to bake on? Maybe some fast one?
By the way, next time, don't forget! I will also try in a bread maker on "accelerated baking". Otherwise, this program was not used in any way for me, there was no suitable recipe. Thanks for the thought!

gala10

Irina, yes, I also have such a program. I'll try it on it. I also didn't have to use it before. Then I will definitely report back. Thanks for the answer.
How to convert the amount of compressed yeast to dry?

Mar_k

Ikra, an interesting recipe, I'll try to make it !! Thank you!!

gala10, here
Dry yeast (in teaspoons) - 1.1.5. 2. 2.5. 3.3.5
Fresh crops (in grams) - 9.13.18.22.25.31

I hope it's clear - this table was

Ikra

Mar_k, thanks for answering about dry yeast. I haven’t baked with them for a hundred summer. And I don’t bake the same amount in a bread machine. Now I'll try to bake there again. I don't like to turn on the oven in the summer, I almost completely switch to domestic helpers - a slow cooker, an Oriosha pancake, etc.
Thanks for checking out my recipe, I hope it comes in handy!

Omela

Quote: gala10

How to convert the amount of compressed yeast to dry?

Galya, fresh should be divided by 3 and will be dry. At 1h. l. about 3g. dry. But in these "quick" recipes, it is better to use fresh yeast. They need less time to `` accelerate ''.

Irina, a great option for quick baking.

Ikra

Omela, I will be glad if suddenly my recipe is useful to you. And then only I spy on you

gala10

Mar_k, Omela, Thank you! I will try.

Ikra

Made today in a bread maker. The result is so-so. I did it on accelerated baking, I have 58 minutes for everything (I chose the maximum weight for mine - 900 g). Kneading and baking.
The bread did not rise very much, although I expected this, because he did not have time for proofing. Dense. The roof, for some reason, is white, although I ordered a medium crust. Quite soft, quite edible. The side crust is even crispy and tasty.
But what upset me - the onion smell is not as intense as in the oven. There is simply enchanting
The crumb is too damp too much (maybe I didn't fill up the flour, put only 350 g, the bun was slightly smeared on the bottom of the bucket. For some reason, I didn't add it, but in vain.
Probably, you need to do it a couple more times to understand how best.
In the oven, with a flat cake, it is definitely tastier.

mur_myau

I added dry fried onions to bread, it was also delicious. The smell of onions is very good.
Onions are on sale in Okey hypermarkets.

Mode in HP Phillips - dough (dough).
Just 1.5 hours with proofing per cycle. And then I immediately bake on the only baking program. I set the time for 1 hour, after 40-45 minutes I watch how the loaf is there.

The standard recipe for white bread from a booklet.

Now I will try this recipe, it became interesting. Tell me, what size is the best loaf to display? (I have a weight of 500, 750 and 1000 respectively). It seems like you have to choose between 750 or 1000?

Ikra

mur_myau, but something did not seem to me this recipe in a bread maker, baked on accelerated, since this is dictated by the characteristics of this particular bread. The task was - to spend the minimum time on baking a yeast bread of decent taste.
I also love dry fried onions, but, oddly enough, in this recipe I liked the result with fresh ones more.

My conclusion is this - this recipe is best suited for the oven.

For the bread maker, I still looked for some other recipe.

Bes7vetrov

Ikra, Irina, thank you very much for the recipe! In the last month, I only bake it (my husband refused to eat bread from a bread machine, and he always gives permission for these buns). I always did it in different ways, once I kneaded a very steep dough and the buns refused to rise (((. temperature .. The first buns from the bottom burned badly, I did all the subsequent ones by putting a tray of water on the bottom of the oven .. In short, a hassle with this oven .... But my husband doesn't eat another bread
Today I baked the whole dough in the Polaris 0505 pressure cooker! The result is great !!
The bread is fluffy, tender, moderately onion and smells very fragrant. Baked with preliminary proofing at 35 * C for 30 minutes, then the "baking" mode (130 * C by default) for 1 hour, after that she took out the bowl of bread, covered the airfryer lid and browned at 130 * ten minutes (you can it was longer, but I ran away with the dog). Cut it every hour. This is lovely!_{Ate butter for the night}
Thanks for the recipe !!

Ikra

Bes7vetrovoh, how glad I am that the recipe came in handy! I'm all going to bake it myself in a slow cooker, but I forget. What turned out in a pressure cooker - just lovely! A real loaf.