To go with our meatballs in marinara sauce tonight, I’m doing onion topped baguettes, from a Jamie Oliver book I found at the library, although I’m using the same Paul Hollywood recipe I used before for the actual baguette dough.
So it all starts pretty normally, putting everything in the mixer, let it mix and knead. Problem is that it wasn’t firming up into a ball like it should.
So I had to add a couple of tablespoons of flour to get it to form into proper ball.
This went off to rise, with the help of certain cats…
Once it was risen I rolled it into the baguette shapes and put it on the baguette rack.
Then following the Jamie Oliver recipe I cooked up a couple of sliced onions with garlic and Italian herb seasoning.
This then got spread over the loaves and patted down.
Thing is this left most of the onion mix unused!
Anyway, back on the proving rack.
After proving it’s a quick slash of the bread, water in the baking tray in the bottom of the oven, and cook at 200c fan for 25 mins, then 10 more mins at 180c fan.
I was very pleased to see they look just as they did in the book! There was a slight issue getting them out of the mold as I’d forgotten to oil it before putting the loaves in! There’s a tear on the underside, but you don’t see it from the top.
To server them we decided to add garlic butter, despite there already being garlic in the onion mix!
Back in the oven for 10 minutes to melt the butter, and hey presto: extra garlicy onion garlic bread!
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