The No-Knead Caramelised Onion Bread
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Prep time: 
Cook time: 
Total time: 
Serves: 700g loaf
 
Ingredients
Caramelised Onions
  • 30g Unsalted Butter
  • 300g Onions (Sliced)
  • 2 tablespoons Brown Sugar
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder (Optional; speed up caramelising process)
The Dough
  • 400g Bread Flour/ Baguette Flour
  • 300g Caramelised Onions
  • 3g Instant/ Active dried Yeast
  • 8g Salt
  • 300g cool water (at 15 degree Celsius)
Others
  • Cornmeal or plain flour for dushting
Instructions
Caramelising the onions
  1. Melt the butter in a heated frying pan over medium heat
  2. Add in the sliced onions, sugar, salt, baking powder, and sautéed until the onions are slightly burnt and caramelised - about 15 mins
  3. Remove from the heat and set aside.
Making the dough
  1. Add all the ingredients and the cooled onions into a mixing bowl and just stir in with a wooden spoon (or use stand mixer with dough hook) until well combined. (the dough will be sticky)
  2. Cover the bowl of dough using cling wrap and allow it to sit at room temperature for 15 to 18 hours until the dough rises to more than twice its volume.
  3. Then turn the dough out onto a floured board, Fold the four edges of the dough towards the centre. Nudge and tuck in the edges of the dough to make it round at. Turn the folded edges onto the floured board with smooth round surface facing up .
  4. Allow it to rise for another 1 to 2 hours until the dough rises to more than twice its volume.
  5. minutes before the 2nd proofing is completed, preheat the oven to 250 degree Celsius and preheat an oiled casserole, dutch-oven or any oven-proof pot. Cover with lid or aluminium foil during pre-heating.
  6. Remove the cling wrap and quickly but gently invert the dough into the pot, seam/folded edges side up
  7. Cover with lid/aluminium foil and bake in the oven for 30 minutes.
  8. Remove the lid/aluminium foil and bake for another 15 to 30 minutes until the bread is deep chestnut brown and crusty
  9. Remove the pot of bread from the oven and gently lift the bread out from the pot and place it on a cooling rack/ board.
  10. Allow it to cool before slicing
Recipe by eckitchensg at http://eckitchensg.com/2016/08/no-knead-caramelised-onion-bread/