Red onion and herb bread

Serves 4, prep time 15 minutes, plus 1-hour proofing, cooking time 1 hour

INGREDIENTS

2 tsp dry yeast

1 ½ cups warm water

3 cups all-purpose flour

1 tsp sugar

1 tsp salt

1 tbsp of mixed dried herbs, keeping some to top

1 tbsp of butter (to grease the bowl and baking tin)

FOR THE TOPPING

½ red onion, thinly sliced

1 beaten egg to glaze

1 tbs of rock salt

METHOD

Mix the yeast and a little warm water, stir and leave to stand for five minutes. Add salt, sugar, dried herbs and sifted flour to the food processor bowl (or you can combine the ingredients by hand). Using the dough hook begin to mix the ingredients. Gradually add the water, until the dough is soft and elastic when pulled, add more water if necessary. Butter a mixing bowl, add the dough; cover the bowl with cling film, place in a warm place for an hour. Preheat the oven to 180 degrees. (The dough should have doubled in size). Pour the mixture into the baking tin, top with onion, sprinkle with rock salt and the remainder of the dry herbs. Bake in the oven, after 40 minutes, then brush with egg wash and return to the oven for a further 20 minutes. When baked the top will be crisp, tap the bread, which should sound hollow.