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Onion Sourdough Bread
An egg wash and a little bit of chopped onion on top make all the difference to this good and tasty sourdough.
Ingredients
Serves: 24
- 685g bread flour
- 3 tablespoons caster sugar
- 2 1/2 teaspoons salt
- 7g sachet dried active baking yeast
- 1 cup warm milk
- 30g butter, softened
- 410g sourdough starter
- 1 large egg
- 1 tablespoon water
- 1/2 onion, chopped (optional)
Directions
Preparation:45min ›
Cook:30min ›
Ready in:1hour15min
- In a large bowl, combine 125g of the flour with the sugar, salt and yeast. Add milk and softened butter. Stir in starter. Mix in remaining flour gradually.
- Knead 8 to 10 minutes. Turn dough out onto a floured surface, and knead for 8 to 10 minutes more. Place in a greased bowl, turn once to oil surface and cover. Allow to rise for 1 hour, or until doubled in volume.
- Punch down, and let rest 15 minutes. Shape into 2 loaves. Place in greased loaf tins. Allow to prove for 1 hour, or until doubled.
- Beat egg and add water to make an egg wash. Brush egg wash over tops of loaves, and sprinkle with chopped onion.
- Bake at 190 degrees C for 30 minutes, or until cooked.
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Reviews and Ratings
Global Ratings:
(473)
Reviews in English (408)
First off, real San Francisco sourdough bread can NOT be made anywhere other than San Francisco. It's because the natural bacteria and yeast that give that particular sourdough bread is unique to San Francisco. Second off, this recipe is NOT a sourdough bread recipe. A real sourdough MUST be made from a wild yeast starter. Otherwise this is a good recipe for normal bread. - 30 Oct 2009
Used different ingredients. Rather than an egg/water wash, I brushed butter on the loaves after they were done baking, and omitted the onion topping this time. I formed this into two baguettes. They had a distinct sourdough flavour, and a great texture with a good crusty crust and soft inside! Thanks so much, Donna! - 14 Jul 2008
Used different ingredients. This is by far the best sourdough bread I've made. I place sesame seeds on top instead of onion, it's great! - 14 Jul 2008