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Onion Bread
Made with bread mix, onions spread on top, served hot or cold
Ingredients
280 g packet white bread mix
200 ml hand-hot water
50 g margarine or butter
250 g onions, thinly sliced
300 ml soured cream
salt and freshly ground black pepper
1 teaspoon poppy seeds
vegetable oil, for greasing
flour for dusting
Method
Oil a 23 cm sandwich cake or a Swiss roll tin, dust with flour and set aside in a warm place.
Put the bread mix into a bowl, add the water and mix to a fairly firm dough.
Turn the dough out on to a lightly floured surface and knead for 5 minutes, until it is smooth and elastic
Gently press the dough into the prepared cake tin, or make into a round on the Swiss roll tin.
Cover with oiled polythene and leave in a warm place for 30-40 minutes, or until the dough has at least doubled in bulk.
Meanwhile, make the topping: melt the margarine in a saucepan and gently fry the onions for 5 minutes, until soft and lightly coloured.
Remove pan from the heat and allow the onions to cool a little, then stir in the soured cream and salt and pepper to taste.
About 20 minutes before the dough is risen, heat the oven to 200c/400F/Gas 6.
Uncover the loaf and spread the onion mixture over the risen dough, then sprinkle the poppy seeds on top.
Bake in the oven for 45-50 minutes, until the topping is set and lightly golden and the bread is cooked crisp at its edges.
Serve hot or cold, cut in wedges
Preparation Time 40 - 50 minutes, including rising time for the bread
Cooking Time 45 - 50 minutes
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