Onion Bread

Sent to us by: Shoshana Kleiman

• 1 1/3 cup warm water (105° to 115°)

• 1 Tbsp active dry yeast

• 2 Tbsp olive oil + more for coating dough

• 2 tsp salt

• 4 1/3 cup flour

•  1 large onion, sliced – divided in half

• 1 Tbsp coarse salt – divided in half

1. Sprinkle yeast over the water in a large bowl.
2. Add olive oil, salt, and 2 cups of flour. Stir to moisten all ingredients. Cover and let rest for 10 minutes.
3. After 10 minutes, turn sponge out onto a floured surface. Knead in the remaining flour. Continue kneading for 10 minutes.
4. Place the dough in a bowl and lightly coat with oil.
5. Cover and put in a warm place, free from draft.
6. Let it rise until it doubles in bulk – about 2 hours.
7. Punch down and divide in half. Put one half back into the bowl and cover so it doesn’t dry out.
8. Shape the remaining half to fit an 8x10 pan.
9. Brush the dough with olive oil. Then sprinkle half the onion slices across the surface. Brush again with oil. Sprinkle salt over the top.
10. Cover and let it rise for ½ hour.
11. In the meantime, preheat the oven to 400°.
12. Bake the bread for 25 minutes or until the crust begins to brown.
13. Repeat with the second half of the dough.