Caramelized Onion Bread

Caramelized Onion Bread

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

The Recipe

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

PREPARATION

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

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.”

This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!