1 large onion, finely chopped
600g bread flour (your choice of wholemeal, granary or white; we like granary)
2.5 tsp instant dried yeast
2 tsp salt
1 tsp sugar
1 tbsp olive oil
400 - 450ml warm water
Preheat oven to 170 C. Spread onion out on a baking sheet and bake for around 30 mins to let it dry out. Remove from oven and leave to cool.
Put flour, yeast, sugar, salt into stand mixer mixing bowl. Stir in the cool dried onion bits.
Add 400 ml water and oil and mix in using kneading hook.
The mixture should not be too dry and flaky. Add more water if needed. Wetter is better, but you still need to be able to shape it into a loaf or rolls.
Knead for a few minutes, in the machine or by hand until the dough is stretchy and pliable.
Either shape into rolls, or put into a loaf tin.
Leave to prove for around an hour and a half, or until it is about double in size.
Preheat oven to 200 C (fan) - needs to be good and hot.
Bake for around 10 - 15 mins for rolls or around 25 - 30 mins for bread.
Tap the bottom of the bread - it should sound hollow if cooked through.
