Caramelized Onion Bread

Rosa Lemus’s recipe for delicious Caramelized Onion Bread from Cloud Cliff Bakery

Ingredients:

  • 1 big onion
  • 6 cups local, unbleached flour
  • 2 cups sourdough starter *
  • 2 Tbsp nigella seeds
  • 5 Tbsp olive oil
  • 1 Tbsp salt
  • 2 cups of water

Bread prep:

  1. Preheat the oven to 375⁰
  2. Dice the onions and brown them in a frying pan with 1 Tbsp of olive oil, let cook until they caramelize (about 10 minutes)
  3. Mix 4 cups local, unbleached flour with 2 cups water, let rest for 1 hour
  4. Add 2 cups sourdough starter*
  5. Mix in 2 Tbsp nigella seeds and 1 Tbsp salt to dough
  6. Add in approximately 2 more cups of flour, until the dough sets together
  7. Add onion to the dough and mix for 1 minute
  8. Let the dough rise for 3 hours
  9. Shape it anyway you want
  10. Allow it to rise another 2 hours
  11. Bake at 375⁰ for 25 minutes

Please note: the starter must be prepared days in advance of making the bread recipe.

*The James Beard Foundation offers this recipe for the bread starter: “Four days ahead of baking, prepare the ‘starter.’ “Combine 1 package of yeast, 2 cups warm water, and 2 cups all-purpose flour in a plastic bowl or container. Cover tightly and let stand at room temperature for 2 days. Then refrigerate for at least another day.”