This crusty loaf has an almost sourdough flavour from the cider, and sweet caramelised onion through the dough.
Author: Kate Ford | The Veg Space
1onion,peeled and finely chopped
300gstrong white flour
7gsachet instant yeast
Gently fry the onion in a little cooking spray or oil for 4-5 minutes until soft. Add the cider to the pan and bubble for 2 minutes to reduce some of the alcohol. Tip the onions and cider into a measuring jug, and top up to 350ml with cold water. Set aside to cool until the mixture reaches 41°C - 46°C.
Meanwhile, tip the flours, salt and sugar into a large bowl. mix together to combine, then add the yeast. When the cider mixture has cooled sufficiently, add this to the bowl and bring together into a dough. Remove to a floured surface and knead for 5 minutes.
Return to the bowl, cover loosely with oiled cling film, and leave in a warm place to prove for 1 hour or until doubled in size.
Tip back onto the floured surface, knead for a further 2 minutes, then shape into a loaf or rolls as required. Cover with the oiled cling film once again, and leave in a warm place to rise. Preheat the oven to 220°C / 420°F / Gas Mark 8.
After 30-45 minutes the loaf or rolls should have doubled in size once again. Sprinkle the top with flour, then slash a few times with a very sharp knife.
Bake for 15 minutes, then lower the temperature of the oven to 170°c / 340°F / Gas Mark 5 and bake for a further 30 minutes. Test the middle of the loaf with your thermometer, and if it has reached 88°C - 93°C remove from the oven and leave to cool on a wire rack. If not, return to the oven and test at 5 minute intervals until ready.