Savory Onion Bread Loaf (Vegan Recipe)
one 9 x 4 x 4 inch pullman loaf (or one 9 x 5 inch loaf)
Ingredients
- 4 cups bread flour 480 g, sifted and leveled*
- 2 tsp instant yeast 6 g
- 3 Tbsp sugar** 15 g
- 1 ½ tsp salt 9 g
- 2 cups chopped white, yellow or sweet onions 260 g
- 1 cup water plus 2 Tablespoons , more if needed
- 2 Tbsp light olive oil 28 g, melted coconut oil or avocado oil
Instructions
- First, chop your onions. TIP: Consider how large you want the onion chunks to show up in your bread. If you want the added texture of onion pieces, do a coarse chop/dice. On the contrary, if you want the cooked onions to be well hidden inside the bread, finely chop the onions instead. Both ways make delicious bread.
- Mix all the dry ingredients (bread flour, instant yeast, sugar, salt) in the bowl of the stand mixer.
- Add the onion and water to the dry ingredients
- Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are combined.
- Add the olive oil next, and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
- Note: Additional 2-3 Tablespoons of water (or additional bread flour) may be necessary depending on the protein content of the flour, the water content in the puree, as well as the humidity and temperature of the kitchen.
- Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
- Cover and let rise until doubled, about 60-90 minutes***
- Punch down the dough, then remove from bowl.
- Place on a generously floured surface and roll out the dough into a 8 x 12 inch rectangle.
- Starting from the shorter side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the seams to seal and place in a well-greased bread pan.
- Let the dough rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
- Bake the bread for 15 minutes, then cover / tent the bread with aluminum foil to prevent over-browning, and bake an additional 10 to 15 minutes, or until the interior of the bread reaches 190°F.
- Take the bread out of the oven, turn it out on a rack, and cool it slightly before slicing. Enjoy!
- Note: You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Notes
*Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz
**I used raw cane sugar, but you can use regular granulated white sugar, or healthier alternatives like coconut, date, or maple sugars. For yeasted breads, I would not recommend using sugar-free substitutes such as monk fruit sweetener or stevia powder since they can cause the bread to not rise properly.
***It's best if the bowl is put in a warm place, for example, inside an oven that's been preheated for just a quick 10 seconds and spritzed with some water.
Nutrition
Calories: 133kcalCarbohydrates: 24gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 196mgPotassium: 67mgFiber: 1gSugar: 3gVitamin A: 1IUVitamin C: 1mgCalcium: 9mgIron: 0.3mgZinc: 0.4mg***Net Carbs: 23g
Did You Like this Recipe?I'd love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!