Caramelised Onion and Black Pudding Bread
The water in this recipe should be lukewarm (approximately 25˚C) – replace the caramelised onion with dried onion available from many stores!
- 500 g strong bread flour
- 10 g table salt
- 14 g fresh yeast / 1 sachet of easy blend dried yeast
- 350 ml water lukewarm
- 1 tbsp Barley Malt Extract or honey
- 2 -3 tbsp caramelised onion marmalade
- 50 g black pudding finely diced
- Sieve the strong flour into a large mixing bowl. Add the salt and dried yeast if using (if using fresh yeast add with the water) and mix thoroughly.
- Mix the water with the barley malt extract (and fresh yeast if using) and add this to the flour and combine well until it is all bound together.
- Transfer the entire mixture on to a floured work surface and knead for 8-10 minutes using enough flour to prevent the bread from getting stuck to the work surface. (using an bread mixer will require 7 minutes on a medium speed.)
- Place the bread into a bowl, cover with cling film and leave it to rise for 90 -120 minutes or until it has doubled in size.
- Knock back the bread and flatten into a 25cm square. Add the caramelised onion and the black pudding and fold or roll on itself into a loaf shape. Place on a well-greased / floured baking tray. Sprinkle with flour or add a little of caramelised onion on the top and slit the top of the breads. Leave to proof for a further 30-40 minutes before baking.
- Preheat the oven to 220˚C/440˚F. Sprinkle a few tablespoons of water onto the bread to help create a crust while baking and place in the hot oven.
- Bake for 10 minutes then drop the oven temperature to 180˚C and continue baking for 10 minutes for the rolls and 20-25 minutes for the loaf or until it sounds hollow when the base is tapped.
- Remove from the oven and leave to cool on a rack for a minimum of 20 minutes before serving!