Caramelised Onion & Garlic Bread – Garlic bread perfection

The days are getting warmer and as South Africans, we immediately start planning our first good weather outdoor braai. Even though the hero of the braai is always the meat cooked on an open coal/wood fire, the sides brought along by family and friends becomes the staple. There is no better staple than garlic bread. However, this is no ordinary garlic bread as it is a Caramelised Onion & Garlic Bread.

This recipe includes a nice and basic bread recipe which will turn into a light and delicious bread filled with garlic butter and covered in caramelised onions. Filling the centre of the dough balls with the garlic butter helps with distribution. To make the most delicious caramelised onions, place a deep frying pan on a medium-heat stove. Let the onions cook with two teaspoons of olive oil and let them cook slowly until they become golden brown and caramelised. Make sure to use lots of onions otherwise your Caramelised Onion & Garlic Bread won’t live up to its name.

Our Caramelised Onion & Garlic Bread goes perfectly well with a hearty soup of as a side for your next big braai this summer.

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Caramelised Onion & Garlic Bread Recipe

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Recipe by Robyn Brittow Course: SidesCuisine: GlobalDifficulty: Easy

Prep time

30

minutes

Cooking time

30

minutes

Total time

1

hour 

This no-knead recipe is the easiest bread recipe to have on hand.

Ingredients

• 750 ml all-purpose flour

• 45 ml Xylitol

• 2.5 ml salt

• 15 ml dry active yeast

• 180 ml warm milk

• 3 eggs whisked

• 45 ml softened butter or margarine

• 60 ml crushed garlic

• 15 ml salt

• handful of chopped parsley

• 1/2 onion – caramelised

• 125 ml butter/margarine at room temperature

Method

• In a mixing bowl add the flour, xylitol, salt and yeast. Stir together to combine.
• Add the milk and 2 whisked eggs until it is all combined.
• Stir in the butter and you should have a sticky dough.
• Transfer the dough into a greased bowl, cover with a tea towel or cling wrap and allow it to rise in a warm place for an hour.
• On a floured surface knock the dough down and fold for 2 minutes. Flatten the dough and divide into 14 equal portions. Roll the portions into balls.
• Flatten each ball of dough out and add a tsp of the garlic and onion butter. Fold the dough in half and bring the corners together.
• Once all the dough has been filled with butter and shaped, place into a greased baking tray or large round cake tin. Allow the dough to rise in a draft-free place for 2 hours.

  • 

• Brush the bread with whisked egg and bake for 25 to 30 minutes in a pre-heated oven at 175°C. The bread should be golden brown.
• Serve with soup, butter and cheese or enjoy as is.
• METHOD – GARLIC BUTTER
• In a bowl, mix together the butter, onion, garlic, parsley and salt and keep in the fridge until ready to use.

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