Recently, I had the most delicious onion bread I've ever had!!
Soft and chewy dough, paired with a tangy mustard seed sauce and crunchy onions—this bread is an explosion of flavor in every bite! The rich cream cheese and mayo take the savory flavor to the next level, and just when it starts to feel too rich, the tangy mustard seeds cut through it perfectly. The sweet onion flavor and aroma rise up, creating a truly fantastic combination!
The bread itself is so soft and chewy that as soon as it came out of the oven, I couldn’t resist and ended up devouring two pieces right away. I packed the rest up and delivered it to my family, and now they’re asking for more! Looks like I’ll be making a big batch this week.
It’s seriously delicious, so you have to try it!
Onion Bread Recipe (Makes 6 pieces)
Dough Ingredients
175g cold milk
54g egg
40g sugar
6g salt
5g yeast
350g bread flour
35g butter
Topping Ingredients
350g onion (finely diced into 1cm pieces)
90g cream cheese
100g mayonnaise
40g whole-grain mustard
100g mozzarella cheese
Bacon (chopped into small pieces, to taste)
Parsley (small amount)
Instructions
1. Prepare the Dough:
In a bowl, combine the cold milk, egg, sugar, salt, yeast, bread flour, and butter. Mix well and knead until the dough forms a thin film when stretched. Continue kneading until the dough is smooth and elastic.
2. First rest :
Let the dough rise at 30°C for about 80 minutes, until it doubles in size (about 2.5 times).
3. Prepare the Onion Sauce:
Dice the onions into 1cm pieces. In a separate bowl, soften the cream cheese and mix with mayonnaise and whole-grain mustard. If you prefer a sweeter taste, add 30g of sugar.
4. Shape the Dough:
After the dough has proofed, roll it out into a 38cm x 30cm rectangle. Spread half of the prepared onion sauce evenly over the dough.
Add half of the diced onions on top, then roll the dough tightly. Pinch the ends to seal.
Cut the dough into 6 equal pieces using dental floss for clean cuts. Flatten each piece slightly.
5. Second rest :
Let the shaped dough rise again at 30°C for about 50 minutes, until it doubles in size.
6. Prepare the Topping and Bake:
In a bowl, mix the remaining onion sauce with the remaining diced onions and mozzarella cheese.
Spread the topping evenly over the proofed dough, add a generous amount of chopped bacon, and sprinkle with parsley for garnish.
Preheat the oven to 190°C, then bake at 170°C for 22–25 minutes.