One Pot Crusty, Savory Onion Bread
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3 call purpose flour
2 tspkosher salt
3/4 tspyeast - instant or rapid rise
3/4 conion flakes, dehydrated
1 1/2 ctap water
How to Make One Pot Crusty, Savory Onion Bread
- Mix all ingredients in a large bowl, cover tightly with plastic film and let sit in a warm spot in your kitchen for at least 8-12 hours. I usually mix the night before to bake the next day.
- Pre-heat oven to 450 degrees for at least 30 minutes. It's good practice to use an oven thermometer to confirm that the temperature inside your oven is 450.
- Select a pot you will use to bake the bread. It must have a tight-fitting lid. Any pot will do but I use an enamel coated cast iron 4 quart pot.
- Pre-heat the pot in the 450 degree oven for 30 minutes. Meanwhile, heavily flour your work surface - countertop or bread board - and, using a floured spatula, drop dough onto the work surface.
- Using a bench scraper or heavily floured hands bring the sides of the dough up and lightly press into center. Do this all around the sides of the dough. Turn over, cover with plastic film and let rest until pot is completely heated in oven.
- Carefully !! remove pot from oven, remove lid, and with heavily floured hands or with help from the bench scraper, lift the dough and drop into the hot pot. Cover and return to oven.
- Cook for 30-40 minutes, remove lid and cook another 15-20 minutes until the top is golden brown. If you have an instant read thermometer check the loaf; if it reads 190 degrees then the bread is done all the way through.
- Remove pot from oven, remove bread from pot and place on a cooling rack. Cool at least 30 minutes before slicing.