Sear the onion in a little oil, then let it cool. Dissolve the yeast in the lukewarm water with the salt, add to the flour and knead for 5 minutes until the dough loosens from the edge. Then add the onion cubes to the dough and knead again for 3 minutes (if necessary add flour so that the dough becomes supple and no longer sticks).
Then let the dough rise in a warm place for 30 minutes. I cover it with a towel and put it in the oven at 50 ° C.
Knead the dough again and form 6 rolls or bread. For bread, place the dough in a greased loaf pan and cover with a towel and let rise for another 15 minutes.
Bake the rolls in the preheated oven at 230 - 240 ° C for 20 - 25 minutes on the top shelf. Bake bread at 180 ° C for about 50 - 60 minutes on the middle rack.
Tip: I always take twice the amount of the ingredients and make 1 box of bread and 6 rolls. Then I put everything together at 230-240 ° C for 20-25 minutes on the top rail in the oven.
After the baking time, I take the rolls out of the oven and the bread from the loaf pan and let it bake for 30 minutes (the other way around) in the switched off oven.
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