Jewish Onion Bread

Name: Jewish Onion Bread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Jewish
Ingredients: 7 grams package active dry yeast (2 1/2 teaspoons); 1 large egg, lightly beaten with 1 tablespoon water; 828 milliliters all-purpose flour; 473 milliliters medium onions, finely chopped; 1 teaspoon nigella seeds* or poppy seeds; 3 teaspoons salt; 2 teaspoons sugar; 3 Tbsps vegetable oil; 237 milliliters warm water (105–115°F)

Jewish Onion Bread might be just the Jewish recipe you are searching for. This recipe serves 15. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 148 calories, 4g of protein, and 4g of fat. It is a good option if you're following a dairy free and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up active yeast, poppy seeds, salt, and a few other things to make it today. It works well as a bread.

Instructions

Stir together water, yeast, and sugar in a small bowl until sugar is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Ingredients you will need

Sugar

Water

Yeast

Equipment you will use

Bowl

Stir together 2 1/2 cups flour and 1 1/2 teaspoons salt in a large bowl, then add yeast mixture and 2 tablespoons oil and stir until a dough forms. Turn out dough onto a floured surface and knead, adding enough of remaining cup flour, a little at a time, as needed to prevent stickiness, until smooth and elastic, about 8 minutes.

Ingredients you will need

Dough

All Purpose Flour

Yeast

Salt

Cooking Oil

Equipment you will use

Bowl

Form dough into a ball and transfer to an oiled large bowl, turning to coat with oil. Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 2 hours.

Ingredients you will need

Dough

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Bowl

Cook onions in remaining tablespoon oil with remaining teaspoon salt in an 8- to 9-inch nonstick skillet over moderately low heat, stirring, until slightly softened, about 2 minutes. Cover surface of onions with a round of parchment or wax paper (or cover skillet with a tight-fitting lid) and cook onions, lifting parchment to stir frequently, until very soft and pale golden, 12 to 15 minutes.

Ingredients you will need

Onion

Salt

Cooking Oil

Equipment you will use

Wax Paper

Frying Pan

Transfer dough to a 15- by 10- by 1-inch baking pan and stretch dough, first by pulling with your hands, then by pressing your fingertips into dough and working outward from center, until dough fills pan. Prick dough all over at 1-inch intervals with a fork, leaving a 1-inch border all around sides, and cover loosely with oiled plastic wrap (oiled side down).

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Baking Pan

Let dough rise slightly in draft-free place at warm room temperature, 30 minutes.

Ingredients you will need

Dough

While dough rises, put oven rack in middle position and preheat oven to 400°F.

Ingredients you will need

Dough

Equipment you will use

Oven

Gently brush dough with some egg wash, being careful not to deflate dough. Scatter onions evenly over dough, leaving a 1-inch border, then sprinkle with nigella seeds.

Ingredients you will need

Onion

Dough

Seeds