Now this recipe is a bit of fun! Beautiful fresh bread, warm from the oven, with a crunchy crust and a soft and fluffy crumb, plus lashings of caramelised onion jam swirled throughout… heaven, right? Delicious just as it is, but our favourite way to serve is alongside a big bowl of homemade soup. I know it looks complicated, but with a silicone baking mat and a mackies jumbo tin, it’s easy! Watch me shape it here:
Makes 1 Loaf
+ vegetarian
+ vegan
+ egg free
+ dairy free
+ nut free
+ soy free
Ingredients
500g water
70g extra-virgin olive oil
750g bakers flour
30g raw sugar
3 tsp dried yeast
3 tsp fine salt
150g onion jam (homemade or purchased)*
Method
- Place water, oil, flour, sugar, yeast, salt in TC bowl, mix 6 seconds, speed 6.
- Knead for 2 minutes, dough function. Transfer to an oiled bowl, cover with a tea towel or shower cap and set aside until doubled in size.
- Lightly flour an extra large baking mat with extra bakers flour. Pour dough out onto the mat. Lightly flour your rolling pin, and roll dough out to be the same size as the baking mat, approximately 35 x 55cm. Spread evenly with onion jam, ensuring to get right to the edges. Roll up the dough into a tight log and place in jumbo bread tin (watch the above video if needed). Cover tin with a shower cap or tea towel. Allow the dough to prove a second time, this time until it is 2cm from top of tin.
- When dough is nearly proved, preheat oven to 210°C.
- Once dough has risen 2cm from the top of the tin, place in hot oven and bake for 30 minutes.
- Using oven mits, slide loaf from tin and continue to bake for 15 minutes (simply slide loaf out of tin straight onto the oven rack).
Allow to cool for 30 minutes before slicing and enjoying!
*Want my recipe for onion jam? Turn to page 135 ‘Thermo Cooker Fresh Favourites’.
