Onion bread

Hi to all, it has been a while since I have been on the forum but I still bake a batch almost every week.

My partner asked me some time ago to make her an onion bread with a twist and it is something I now bake on a regular basis. The twist is that the onions are macerated in dry white wine for 3 to 4 hours and squeezed in a tea towel to remove the excess moisture before being added to the loaf. After the dough has risen I roll it out thinly, spread the onions over the dough and roll the dough up. I place the loaves into bannetons and continue as normal. I just use cheap cask wine to keep the cost down and the results are excellent.

Here are the results of yesterday's bake. The four smaller loaves are the onion loaves and the larger loaf is a standard SD. I have used Callington Mill light sifted flour to make these too.