Tear-Off Onion Bread

Friends, I want to surprise and delight you with a new recipe. I think it should be delicious. Tear-off onion bread! This bread is perfect for a picnic, barbecue, or even for breakfast. Cooking!

Ingredients

For the test:

Flour – 550 g
Dry yeast – 1.5 teaspoon
Sugar – 1/2 teaspoon
Salt – 1/2 teaspoon
Milk (warm) – 250 ml
Vegetable oil – 4 tablespoons
Eggs – 2 pcs.

For filling:

Onions – 3-4 pcs.
Dill greens
Vegetable oil – for frying
Salt to taste

Directions

We check and activate the yeast. Pour sugar, a couple of tablespoons of flour, and yeast into warm milk. Stir and let stand for 5-7 minutes.
Add eggs to the finished dough, mix, and gradually pour into the flour mixed with salt. (Everyone’s flour is different, so you may need more or less than the recipe says.)
Knead a soft dough. When the dough is collected in a ball, add vegetable oil. Knead for 10 minutes, then cover with foil and let the dough rise (rise) twice (40-60 minutes).
During this time, we will prepare the filling. Thinly cut the onion into thin strips and fry until lightly golden.
Finally, add finely chopped dill and salt to taste. We give a couple more minutes for everything to mix. We transfer to a cup so that the onion filling cools down faster.
It’s warm in the kitchen and nice people around – the bread dough is great! 🙂 Lightly knead and roll out the dough into a rectangle (trying) 1 cm thick.
We cut the layer into rectangles the size of your shape. We put a good spoonful of onion on each piece.
Fold it one by one and put it in a mold. Covering with foil, let stand for another 10 minutes. At this time, heat the oven for baking tear-off bread to 180 degrees.
We bake onion bread for 30-40 minutes, it all depends on your oven. Our oven-baked and browned the bread and onions in 45 minutes.
Each piece breaks off well – cool, no knife needed! The dough is soft, the onions added a touch of sweetness. Not bread, but “cake”. 🙂 Very tasty, bake for health!

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