Home » Bread with red onions and oregano

Bread with red onions and oregano

by Ada Parisi
5 min read

Loaves with fresh onions of Tropea (and the difference you will see and hear, Believe me) and seedling fresh oregano that accudisco in my balcony. Are soft rolls and crispy, with a little butter in the dough and have a truly heavenly scent. The flour I used is a wheat flour russello molita in stone, produced by the Mills of the bridge. I made them to accompany a stew very particular, with whom I will participate for the first time at Mtchallenge, but they don't tell you more not to spoil the surprise. For the basic dough recipe I have taken freely based on the book the magic of Paul Hollywood, but I ' cunzato’ (seasoned) the bread my way…

Ingredients for a loaf from 850 grams or 100 grams about 8 sandwiches to each:

  • 500 g of strong flour for bread (I used the flour to wheat russello dei Molini of the bridge)
  • 10 grams of salt
  • 10 grams of dried Brewer's yeast
  • 30 grams soft butter into small pieces
  • 320 milliliters of cold water
  • 2 chopped fresh onions of Tropea
  • fresh oregano as required

Pour the flour into a bowl and add the salt and other dry yeast. Add the butter, pour the water and start to knead. Once you've got a compact mass, place it on lightly greased work surface and knead for 10 minutes, until the dough will be smooth, smooth and shiny. Then put the dough in a large bowl oiled, cover with cling film and leave to rise in a warm place for at least 3 hours, until doubled in volume.

Line a baking pan with parchment paper. Transfer the dough on the work surface and work it a few minutes, then add to the mix the onion of Tropea and fresh oregano. Work just the dough and fold it several times on itself and form of oval loaves weighing 100 grams. Place the loaves on a baking sheet lined with parchment paper and let it rise, covered with plastic wrap, at least an hour in a warm place.

Preheat oven to 220 degrees static: When bread will be doubled in volume, hack it with two oblique and deep cuts along the length: Bake in preheated oven for 25 minutes or until, knocking with his knuckles on the underside of the bread, you hear a thud.

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Paola April 9, 2015 - 15:26

I served chopped seasoned with oil and salt….. finished instantly!

Sicilians creative in the kitchen April 10, 2015 - 11:36

Damn… I didn't think to dress with olive oil and salt! Felicissimissima you liked it!!! I embrace you, ADA

Paola April 4, 2015 - 13:53

Here I am still here with two doubts: 1) can I prepare the dough tonight and let it rise all night 2) prepare bread tonight for tomorrow? better not?

Sicilians creative in the kitchen April 4, 2015 - 14:33

Then, with Brewer's yeast normally better to do all day, borderline ready tonight, cover it with plastic wrap and put it in the fridge over night because at room temperature is not good. Get him out tomorrow morning, bring it to room temperature and normal proceedings follow waiting for yeast. But if you do everything today, I mean even cooking, and close it in a bag ice or wrap in foil, It lasts very well!. I embrace you Ada

Alessandra January 18, 2014 - 17:57

I have a soft spot for Paul Hollywood that has lasted for a year or two. And one for the Sicilian cuisine which is imprinted in our DNA. I can resist these sandwiches? and nearly put the olives, Come on- e vediamo come verrà 🙂

Francesca January 17, 2014 - 15:55

but bonta’ Dear. You are a constant inspiration. baciozzi

Sicilians creative in the kitchen January 17, 2014 - 16:02

But thank you Francesca! Big hugs, ADA

giuli January 17, 2014 - 14:59

for me I love Sicily,…and the Sicilians….. Although I'm emiliana…., This recipe is truly an inspiration; I will try as soon as possible.

Sicilians creative in the kitchen January 17, 2014 - 15:15

Hi Giuli! Thanks, above all of the good you want to my land! Try this pana, You'll see that you'll find the flavours of the South! A hug, ADA

Kitchen notebook January 17, 2014 - 12:32

But that goodness should be this bread! Fragrant and flavorful….
A hug

Sicilians creative in the kitchen January 17, 2014 - 13:54

Hello Sandra, Welcome! How nice to have you here! Thank you very much, and Yes, the aroma of this bread tastes like home to me… A hug, ADA


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