Ingredients To Make Onion Loaf Bread
These should be ingredients you have on hand.
- Bread Flour you want bread flour as that has a higher protein count which makes the bread chewier
- Instant Yeast I only use Red Star Platinum Instant Yeast
You can use fresh onions BUT you need to do a couple of things first:
Its Time To Shape Up Your Bread Loaf That Is
The Smell Of Warm Fresh Bakery
Baking this bread is so easy and oh folks the smells that will come from your oven are incredible!
After a 40 minute covered bake and a 15-20 minute bake without the cover , the baker is removed from the oven and the bread is turned out onto a cooling rack.
The biggest thing I recommend when making bread is to test the internal temperature. Just like when you make chicken or beef, bread has a doneness temperature too 200F. I use this thermometer.
Recommended Reading: Nutrition Facts Of White Bread
Emile Henry Italian Loaf Baker Glazed
High hydration doughs, such as no-knead dough, tend to flatten out during baking. However, the sides of this baker shore up the dough, forcing an upward rise and consequently a better shape. Youll also have a loaf shape more suitable for sandwiches and toasting.
The moist dough within the Emile Henry baker creates the steam needed to produce a delicious bread with a crackly, golden crust and a more open crumb. It completely eliminates the need to spritz your bread, pour water in a hot skillet or any such thing to get the nice crust you are after. The natural clay baking dish and domed lid will simulate a hearth oven in your kitchen.
Breadtopia recommends the Oblong Rattan proofing basket to use with this oblong cloche.
- 15¼ x 6½ x 6
- Accommodates up to a 2 pound loaf
- Made in France of Burgundy clay
- Dishwasher safe
- Oven safe to 500ºF
Emile Henrys ceramic bakeware has been made in Marcigny, France since 1850. The natural high-fired, burgundy clay is unmatched in heat conduction and retention. Emile Henrys Oven Ceramic is made with an exclusive process to produce strong and durable ceramic bakeware for everyday use.
The Emile Henry Bread Box
When I tell you that this breadbox is a must-have, believe me! Its absolutely GORGEOUS! Plus, just like the rest of the products, it really works!
Their breadbox creates an environment that balances humidity, needed for a soft interior, and provides the air circulation needed to maintain a crusty crust.
It is designed large enough to allow for air circulation, yet it is small enough to fit neatly on a countertop. And since the interior is unglazed, that helps to absorb moisture.
Also, the wooden lid, smooth on the top, is grooved on the cutting side for collecting crumbs when slicing bread.
Recommended Reading: Recipe For Jewish Unleavened Bread
Ways To Use Onion Loaf Bread
- Sandwiches elevate your ham & cheese or turkey & swiss!
- Dinner this is amazing served warm with butter with pot roast, pasta, and chicken!
- Mini Pizza slices Slice, cover with sauce, cheese, and toppings and bake at 400F for 10-15 minutes or until the cheese is bubbly!
- Croutons Cube up the bread, toss the cubes with 3 tablespoon olive oil, 2 tablespoon melted butter, 1 teaspoon each of garlic powder, oregano, and basil plus 1/2 teaspoon each of kosher salt and pepper. Bake in a preheated 375F oven for 15-20 minutes tossing halfway through.
To Our Valued Customers
We regret that due to technical challenges caused by new regulations in Europe, we can for the time being no longer accept orders from the European Union. If you reside in the UK you can continue to order from our UK websites or shop from our locations and partners. Visit West Elm at www.westelm.co.uk and Pottery Barn Kids at www.potterybarnkids.co.uk.
Matters of consumer privacy and rights are paramount to our brands and we will continue to work diligently to make our products available to you. The pace of global regulations is hard to predict, but we have the ultimate goal of being able to offer our products everywhere.
We share your disappointment and greatly appreciate your understanding. Thank you for your patronage.
Don’t Miss: Blue Buffalo Large Breed Senior
Emile Henry Italian Loaf Baker
Romy December 1, 2022
Loving this baker. I did find heating up the bottom portion of the baker in the oven for about 20 minutes first to be the best way to go about it. I pulled it out, layered with a bit of flour, gently eased my loaf out of the proofing basket and, Voilå, beautiful bread!
John August 8, 2018
I bought this roughly 2 months ago so i could make long loaves. Ive used it a ton so far and love it. Dont really write reviews but reallylove breadtopia site and love how geared it is towards home bread baking:) anyway love the baker, i gave it a heavy coating of grapeseed oil when i first got it and rou ghly the first few times after also the first few loaves i baked ob parchment cause i was scared theyd stick. I never use parchment now and have yet to have a loaf stick. Anyway i love this baker and cant ssay enough good about it besides i wish i had two of them or even the baguette maker they make. Just bought a refurbished mockmill too from them too. Really feel like this is the only site the home baker needs:) happy baking:)
Artisan Wheat Blend Slicing Loaf
When you want a large crusty loaf of bread for slicing, what do you do? Rush out to the grocery store? Call a local bakery to ask them to hold a loaf for you? Might you consider making your own? This savory Artisan Wheat Blend Slicing Loaf incorporates some whole wheat for flavor. It is easy to make because it requires minimal kneading. Use the amount of yeast as listed to have a loaf ready in 4 hours. Or less yeast and a longer fermentation to make a more flavorful, artisan-style loaf.
You mix this dough by hand . The soft dough comes together quickly. As it rises, the dough develops its structure.
This is week three in my celebration of National Flour Month, a period when I want to encourage you to learn to make quality bread at home. My friends at Emile Henry are helping me spread the word with a month of product giveaways on Instagram.
Don’t Miss: Extraordinary Bites Keto Bread Nutrition Facts
How To Use A Dutch Oven For No
You need 2 things:
When the dough has finished proofing, youll still need to gently shape the dough into a tight ball.
Free Standard Shipping On Orders Over $39
Free Standard Shipping with any online purchase of $39 excluding gift cards and store pick up items . Truck delivery and shipping surcharges on over-sized or extremely heavy items will still apply . Products qualifying for Free Shipping will be identified with “Standard free. If you select a shipping method other than Standard, shipping charges will apply.
Also Check: Banana Bread Vegan Gluten Free
How Do You Store Your Bread
Your belly *smile*
For the longest time, I stored my freshly baked bread in a paper bag or wrapped tightly in plastic wrap followed by a plastic bag.
However, when I saw the Emile Henry Bread Box I was smitten.
Not only is it gorgeous, but its also THE PERFECT item to store your bread in.
Thats it! No wrapping or anything. It truly does keep your bread fresh
Learning About Wheat Flour
Since I am writing about yeast bread in honor of National Flour Month, let me share information about wheat that I find helpful. I call this thinking like a baker. Certain proteins in flour, when moistened, turn into the elastic and stretchy substance called gluten. Because the strands of gluten trap air and gasses released from dough as it ferments, the dough rises. Gluten gives bread its chew. You need a lower protein flour for making tender cakes and a higher protein flour for making chewy bagels. This is the general idea.
You can see a chart on the protein content and uses for various types of flours here.
|Type of Flour|
|Bagels, hard rolls blended into rye and other breads|
Millers purchase wheat berries to grind into flour. They create specifications, which they share with the farmers who grow the wheat. Specifications indicate requirements for the type of flour being made. Cake flour for example, is made from soft spring wheat, which has a lower protein content that hard winter wheat. Bread flour is usually made from hard red winter wheat, which has a higher protein content.
Each brand and type of flour performs differently. Locally grown and milled wheat from New England might produce very different loaves of bread from those made using a national brand. Different brands of all-purpose flour, for example, may have more protein. Each one with absorb more water. And each type of flour will behave differently too.
Recommended Reading: Gluten Free Bread Machine Recipe
Emile Henry Oven Ceramic Bakeware And Tableware
Emile Henry’s Oven Ceramic bakeware and tableware is made in Marcigny France since 1850 from high fired Burgundy clay. The natural clay is unsurpassed for conducting and retaining heat. Emile Henry’s Oven Ceramic is made with an exclusive process to produce strong and durable ceramic bakeware and tableware for everyday use.
Resistance Against Mechanical Shocks: During everyday use, there are many opportunities to bang a dish or a set of plates. Particularly resistant to shocks, our ceramic is even used in restaurants!
Resistance Against Temperature Changes: A dish or stewpot should be able to withstand wide variations in temperature. Our ceramics allow our products to be taken directly from the freezer to the hot oven .
Resistance Against Fading Colors: Heat, the dishwasher or sharp instruments will all have an aging effect on a product. Our glazes are particularly resistant to the dishwasher and the most aggressive of detergents.
Preheat Vs Cold Pan Is There A Difference
As I said, I noticed a very slight difference. I would say that most folks wouldnt notice but since I bake bread daily Im a more tuned in if you will.
What I noticed is that when you use a preheated Dutch oven , you will get a super hard crust on the outside.
When you use a cold pan , the crust will still be hard but not rock solid. Now, it will crisp up more as it cools down. Itll still be crusty bread but not super crispy/crunchy like the preheated pan would be.
Honestly, I think from now on Ill use the cold pot method as it removes the risk of getting burned.
Also Check: Give Us This Day Our Daily Bread Wall Decor
Emile Henry Burgundy Italian Bread Baker
- Burgundy clay provides gentle, even heat to coax out the natural flavors of food
- Highly resistant to thermal shock, Emile Henry cookware moves directly from freezer to oven
- Attractive, scratch-resistant glazes are lead and cadmium free, and provide an ultra-smooth, virtually nonstick cooking surface
- A high firing temperature results in incredibly durable cookware that resists chipping
- Vents in the base and lid to help dough to rise and create a crispy crust
- Interior ridges prevent bread from sticking to bottom of baker
- Retains quality of color even with use in oven, microwave, freezer and dishwasher
- Base fits neatly into lid for compact storage
- Side handles on lid make it easy to remove
- Dimensions: 13.4″ L x 5.3″ W x 5.5″ H
- Capacity: 2.4 qt.
- Oven safe to 500°F. Not intended for stovetop use
Proofing And Baking The Dough
There are several ways to proof this dough before baking. Because this dough is soft, it needs to be proofed in a way that preserves its shape. You can proof and bake it in an Emile Henry Italian Loaf Baker. You can proof and bake it in a large loaf pan. Or you can proof the formed dough in a banneton. This is a willow or plastic basket designed for this purpose.
Place the loaf in the banneton and dust it lightly with flour. Cover loosely with plastic and let it proof or rise a second time until nearly doubled in volume.
When the dough has proofed and is ready to bake, invert it onto a wide strip of parchment paper. You will use this as a sling to transfer the dough into the heated bread mold.
People who use Emile Henry covered bakeware, Dutch ovens, covered baking cloches or other covered oven bakeware wonder whether these devices need to be preheated. The answer is no with some reservations. A preheated mold will encourage your dough to rise quickly and burst open on top achieving the grigne or crested score typical of well-crafted artisan bread. It resembles a crack in the earth.
Whichever method you use, you must score the dough or cut a seam into its surface. Here I use a razor blade mounted in a handle designed for scoring bread. Be sure to score the loaf right before baking the bread.
Here is the finished loaf with its craggy surface, a rich burnished color and the attractive crack that opened up during baking.
Read Also: Where To Buy Bread Bowls