Potato Bread with Roasted Onions

Preparation info

  • Dough Yield: About

    29

    loaves at 1.5 lb each
    • Difficulty

      Medium

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

By Adding Richly Roasted Onions to the preceding formula for Roasted Potato Bread, the result is a bread that is sweet from the full cooking of the onions, and rich in flavor from both the onions and the olive oil in which they are coated.

The bread is handled in the same manner as Roasted Potato Bread, with a couple of adjustments. First, thinly slice the onions, toss them in the minimum amount of olive oil needed to coat them thoroughly, place in a baking pan with aluminum foil or

Ingredients

Method