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basic white bread recipe
- Total Time: 180 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This savory caramelized onion swirl bread elevates a simple white bread loaf. The soft crumb is complemented by a rich filling of deeply caramelized onions and fresh thyme, perfect for soups, sandwiches, or cheeseboards.
Ingredients
- 3 cups all-purpose flour (375g), plus extra for dusting
- 2 1/4 teaspoons instant dry yeast (7g)
- 1 1/2 tablespoons granulated sugar (20g)
- 1 teaspoon fine sea salt (7g)
- 1 cup warm water (240ml), 105-115°F (40-46°C)
- 2 tablespoons unsalted butter (30g), melted and cooled
- 2 large yellow onions (400g), finely sliced
- 2 tablespoons olive oil (30ml)
- 1 tablespoon fresh thyme leaves (15g), chopped
- Salt and pepper, to taste
Instructions
- Prepare Dough Base: Whisk together the flour, yeast, granulated sugar, and salt in a large bowl or stand mixer bowl. Add the warm water and melted butter; mix until a shaggy dough forms and all flour is incorporated.
- Knead and First Rise: Turn the dough onto a lightly floured surface. Knead for 8-10 minutes by hand (or 6-8 minutes with a mixer) until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, until doubled in size.
- Prepare Onion Filling: While the dough rises, heat the olive oil in a large skillet over medium-low heat. Add the sliced onions, a pinch of sugar, and a pinch of salt. Cook slowly, stirring occasionally, for 25-35 minutes until the onions are deeply caramelized, soft, and reduced. Stir in the chopped thyme and pepper, then let cool completely.
- Shape the Loaf: Gently punch down the risen dough and turn it onto a lightly floured surface. Roll the dough into a large rectangle (approximately 12×16 inches). Spread the cooled caramelized onion mixture evenly over the dough, leaving a small border on one long edge.
- Roll and Second Rise: Roll the dough tightly into a log, starting from the long edge opposite the border. Pinch the seam closed and tuck the ends under. Place seam-side down in a lightly greased 9×5 inch loaf pan. Cover and let rise for a second time for 30-45 minutes until nearly doubled in size.
- Bake and Cool: Preheat the oven to 375°F (190°C). Bake for 30-35 minutes until the crust is deeply golden brown and the internal temperature reaches 195-205°F. Remove from oven and transfer to a wire rack to cool completely for at least 1 hour before slicing.
Notes
To avoid a gummy texture, ensure the bread cools completely on a wire rack for at least one hour before slicing. For meal prep, the onion filling can be made up to two days in advance and refrigerated. The dough can also undergo a long, cold rise in the refrigerator for 12-24 hours before shaping.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 12 servings
- Calories: 190 calories
- Sugar: 7g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1.7g
- Protein: 3.3g
- Cholesterol: 5mg