|The sweet, pungent
flavor of toasted onion shapes this bread's character. the bread
complements roasted meats and other hearty meals, or bake smaller rings
for ideal snacks.
by Klaus Tenbergen
If your customers like flavorful, European-style bread, they will love
onion ring bread. The sweet, pungent flavor and aroma of toasted
onions make this bread a perfect accompaniment for hearty meals, such as
roasted meats. Shape the dough pieces into small onion rings, or create
larger oval loaves or baguette-shaped breads.
The onion is one of the most important bulb vegetables. You can
use it in its green stage as a scallion, or green onion, and in its mature
stage as a bulb. The onion has been cultivated since ancient times
and may have originated in Asia. Onions were fed to the workers who
built the pyramids and are noted in the Bible as one of the foods most
longed for by the Israelites after leaving Egypt for the Promised Land.
Onions were brought to the New World by Christopher Columbus, and their
popularity quickly spread among Native American cultures.
Related to the
lily, this underground bulb is prized around the world for its pungent
flavor and aroma. There are two main classifications of onion:
green onions and dry onions, which are mature onions with a juicy flesh covered
with dry, papery skin. Onions contain a fair amount of vitamin C
with traces of other vitamins amount and minerals.
grown worldwide, and China, India, the United States and Russia are the
largest producers. Most of the United States' crop is dehydrated in
a variety of forms, such as powdered, flakes, toasted and untoasted.
The toasted variety is used in this onion ring bread formula and gives the
bread its sweet flavor.
Prepare the Dough
prepare the dough, combine all ingredients in a large mixing bowl.
Using a dough hook, mix the dough for two minutes on first speed.
Scrape down the sides of the bowl and mix on third speed for six
minutes. The onions may absorb a significant amount of water, so you
may need additional water as you mix to yield the proper
consistency. Ideal temperature for the dough is 76°F. Cover
the dough with plastic to prevent the surface from drying our, and allow
it to rest for 25 minutes.