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Sweet Roasted Red Onion and Garlic Bread

From Jamie Oliver, "The Naked Chef"
/ Source: TODAY

Makes 1 large loaf


  • 1 x basic bread recipe (see below)
  • 4 red onions, peeled and sliced
  • 2 bulbs of garlic, cloves peeled and sliced
  • 10 tablespoons balsamic vinegar
  • 4 tablespoons olive oil
  • 1 small handful fresh thyme, leaves picked and bashed up
  • Flour

DIRECTIONS Make up the basic bread recipe. While it’s proving preheat the oven to 190C/375F/gas 5. Put all the other ingredients apart from the flour in a small roasting tray and bake in the preheated oven for half an hour. Allow to cool, then finely chop. Bash the air out of your proved dough and roll out in a roundish shape to about 1cm/1/2 inch thick on a flour-dusted surface.

Smear the sweet onion and garlic mixture over the bread, then roll the bread up, folding in the sides and pushing it roughly into the shape that you want. Place it on an oiled baking tray, dust with flour and score with a sharp knife. Leave to prove until doubled in size then bake in a preheated oven at 220C/425F/gas 7 for about 35 minutes until the bread is crisp and golden, and sounds hollow when tapped.



  • 2 lbs strong bread flour
  • 1 pint tepid water
  • 1 oz fresh yeast or 3 - 1/4 oz packets dried yeast
  • 2 tablespoons sugar
  • 2 level tablespoons sea salt
  • Extra flour for dusting

DIRECTIONS Stage 1: Making a Well Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.

Stage 2: Getting It Together Slowly, but confidently, bring in the flour from the inside of the well. (You don’t want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency - then add the remaining water. Continue to mix until it’s stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)

Stage 3: Kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.

Stage 4: First Proof Flour the top of your dough. Put it in a bowl, cover with clingfilm, and allow it to prove for about half an hour until doubled in size — ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it’s always exciting to know that the old yeast has kicked into action.

Stage 5: Second Proof, Flavouring and Shaping Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required — folded, filled, tray-baked, whatever — and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember - don’t fiddle with it, just let it do its thing.

Stage 6: Cooking Your Bread Very gently place your bread dough on to a flour-dusted baking tray and into a preheated oven. Don’t slam the door or you’ll lose the air that you need. Bake according to the time and temperature given with your chosen recipe. You can tell if it’s cooked by tapping its bottom — if it sounds hollow it’s done, if it doesn’t then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes — fandabidozi. Feel free to freeze any leftover bread.