Quick Onion Bread

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Baking
Cuisine	European
Servings (Default: 2)

Ingredients

g 1,000 water, lukewarm
60 g yeast, fresh
3 teaspoons salt
4 tablespoon vinegar (fruit or wine vinegar)
1 kg flour (type 050 or whole wheat flour)
400 g onion (s) (fried onions)
Fat for the shape

Instructions

Dissolve the yeast in the water. Add salt, vinegar and flour. Stir in with the dough hook, finally stir in fried onions. Pour the fairly liquid mass into 2 greased loaf tins, place in the cold oven and bake at 220 ° C for about 1 hour.
Tip: When the bread has risen, cover it with aluminum foil so that it doesn`t get too dark. You can also divide the dough, e.g. make one part with 200 g onions, the other with 200 g grains (sunflower seeds, flax seeds, pumpkin seeds, hazelnuts).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.