How To make Onion Lover's Bread
1 pk Active dry yeast
1/4 c Warm water
4 c All-purpose flour
1/4 c Sugar
1/2 c Hot water
1 1/2 ts Salt
1/2 c Milk
1/4 c Soft butter
1 Egg, room temperature
Filling: 1/4 c Soft butter
1 c Finely chopped onions
1 tb Grated cheese
1 tb Sesame seeds
1 t Garlic
1 t Paprika
Dissolve yeast in warm water. Add two cups flour, and the sugar, salt, hot water, milk, butter, and egg. Blend until moist.l Beat for two minutes. Stir in the remaining flour. Cover. Let rise in a warm place until light and double in size. (45 to 60 minutes). Meanwhile, for the filling, melt the butter in a medium saucepan. Remove from heat and stir in the other filling ingredients. Mix thoroughly and set aside. Stir dough down. Toss on floured surface until no longer sticky. Roll into a 12 x 18 inch rectangle. Cut into three 4 inch wide strips. Spread each strip with filling, leaving a 1/2 inch margin around the edge. Roll each strip and seal the edges (so the filling is inside). Braid the three strips together. Cover. Let rise until double in size. Bake at 350 on a greased sheet until golden brown. Source: Rock Springs Sweet Onion Festival Cook Book 1992
How To make Onion Lover's Bread's Videos
Bread Egg Onion Samosa Recipe | Crispy Bread Egg Snacks | Easy & Quick Bread Samosa | N'Oven Foods
#BreadSamosa #EggSamosa
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Ingredients & Process:
2 Tbsp Oil
¼ Cup Onion
1 Green Chilli
Saute For 3-5 Min.
3 Tbsp Tomato
¼ Tspn Chat Masala
¼ Tspn Coriander Powder
¼ Tspn Cumin
¼ Tspn Salt
1 Egg
Cook For 5 Min.
Keep Aside
Bread Pieces
Cut The Edges
Roll
Fold
Seal The Edges With Water
Pour Egg Onion Filling
Make Triangle Shape
1 Egg
Beat The Egg
Dip In Egg Mixture
Coat With Bread Crumb
Fry In Medium Heated Oil
Fry Until Golden Brown
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I Combined Onion & Bread To Make This Delicious Snacks Recipe | Easy Evening Snacks Recipe
ingredients
Onion slices 1 cup
Green chilli 2 pieces
Lemon juice 1 tsp
Mix well
Keep aside
2 bread slice
Grind well
Chilli powder 1/4 tsp
Garlic powder 1/2 tsp
Ginger powder 1/2 tsp
Cumin powder 1/2 tsp
Chaat masala 1/2 tsp
Salt to taste
Water 1 tbsp
Mix well
Fry until golden brown medium flame
Baked Onion Lachha Bread | Crispy flaky bread!
Baked Onion Lachha Bread is crispy on the outside but soft and flaky inside.
In this video I take you through all the steps of making this really special bread. Just follow them and you will be able to bake the perfect onion lachha bread yourself.
So, get going….
Onion Lachha Bread Makes 6
Ingredients:
All purpose flour – 2 ½ cups
Dry active yeast – ¾ tsp
Sugar – ½ tsp
Luke warm water – ¼ cup + upto ¾ cup
Oil – about 4 tblsp
Onions (sliced) – 2 medium
Butter – 2 tblsp
Milk – ¼ cup
Butter paper – to line the baking tray
Full recipe:
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Most recent uploaded recipe:
Channel page link: (Rinki Mukerjee)
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Let me know how it turned out in your kitchen(Comment). I would love to hear from you.
Till the next post …
Rinki Mukerjee
baked onion lachha bread / onion lachha baked paratha
Onion cheese bread recipe | easy cheese onion bread / sandwich | cheese onion garlic bread recipe
Easy and tasty cheese onion bread recipe with less ingredients. How to make cheese onion bread . Cheese garlic onion bread .
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Today 05/28/2020, is national hamburger day! I made some buns to fit an epic burger! Enjoy the formula!
The Dough
Flour - 907 G
Water- 454 G
IDY - 6.4 G
Kosher Salt - 17 G
Malt Syrup - 15 G
1 Lg. Egg
Canola oil 43 G
Sugar - 43 G
Topping:
• ¾ cup dehydrated onion flakes
• 2 Tbs. poppy seeds
• ¼ tsp. salt
• 1 ½ Tbs. Canola/ vegetable oil
Procedure:
The Topping:
1. Steep the dehydrated onions in boiling water until they absorb as much liquid as possible.
2. Drain the re-hydrated onions well and save the steeping water
3. Add the poppy seeds, salt and oil to the onions mix well to combine.
4. Set aside till needed
The dough:
1. Combine the onion water and any additional water needed to equal 16 oz. with 1 beaten Lg. egg, the malt syrup, and the oil.
2. Mix very well until a homogeneous mixture is achieved.
3. Combine the flour, sugar, and yeast in your mixer bowl. Mix well on low speed till well combined (or by hand)
4. While the mixer is still running on low add the salt and mix for about 30 seconds or so until well distributed.
5. Add the wet ingredients into the mixer bowl continue to stir on low until all the dry ingredients are well hydrated about a minute. (or by hand)
6. Turn up the mixer speed to #2 and knead for about seven to ten minutes, until a very smooth elastic dough forms. This low hydration dough is stiff and will give your mixer/arms a good workout.
7. Place the smooth elastic dough ball in a clear bulk fermenting container, preferably with volume markers. Allow the dough to rise at room temperature until doubled.
8. Turn the risen dough out on to your workbench. ( No additional flour is needed) Punch down the dough to degas.
9. Separate the dough into 10 equal pieces of about 153 grams each and form them into tight little balls.
10. Place the shaped balls on to a tray that was lightly dusted with cornmeal.
11. Cover and allow to rest at room temperature for 20 minutes. This will relax the gluten for the next step. Preheat the oven to 450 degrees F.
12. Spread out the previously prepared onion topping in a shallow plate.
13. Line a baking pan/cookie sheet with parchment paper.
14. Place each ball one at a time, top side down into the topping mixture. Press down on the dough ball firmly till it is about a 1/2 thick.
15. Arrange the topped flattened buns on to the baking dish. Leave enough room between them, so they don't touch.
16. Proof covered at room temperature until doubled. About 45 minutes to 1 hour.
17. Bake with a steam source at 450 degrees F. for Ten minutes.
18. Remove the steam source and vent the oven. Rotate the baking pan 180 degrees. Continue to bake for an additional ten minutes until the rolls are golden brown.
19. cool on a rack for at least 1 hour. (If you can resist eating them while still warm!)
Spiral Round shaped spring onion bread | Plus Cake Recipe
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