Sage and onion loaf

Rebecca Marshman

Rebecca Marshman

24th August 2023
Rebecca Marshman

Sage and onion loaf

120 min

A savour loaf that can be served with your bread offer, with cheese or just as a snack


Sage and Onion Loaf

  • 455g Strong Bread Flour
  • 1tbl Instant dry yeast
  • 1tsp Salt
  • 1 Egg
  • 35g Butter
  • 250ml Semi skimmed milk
  • 2 Red Onion
  • 50g Fresh Sage
  • 50g Olive Oil
  • 20g Chardonnay vinegar
  • 50g Light Brown Sugar


Cooking Onions

First peel and slice your onions really thin then in a pan cook out till translucent, then add your brown sugar and vinegar. Keep cooking out till super soft then add the sage finally chopped and continue to cook till soft.

Making the Bread Dough

Next start by weighing all your ingredients leaving the butter and milk in two separate containers. Then in the kitchen aid bowl, add to the bottom of the bowl the yeast, then add the flour, salt on top.
In a pan or the microwave heat warm your milk slightly, then to the bowl add the yeast and the egg and mix with a dough hook attachment.
Once the dough is mixed you now add the butter in stages just to make sure it mixes in well keeping the hook on a medium speed, then you add the cooked onions.
When the dough is fully mixed place in a bowl lined with grease spray. Then cover with a cloth and leave to prove in a warm place.
When the dough has doubled in size remove and need well, then weight the dough into 50g balls and roll into shape and place into baking moulds of your choice or onto a flat lined tray. Spray with water and leave to prove again for around 30mins

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