Imagine sinking your teeth into a warm, fragrant bread that bursts with the sweet, caramelized flavor of fresh onions – that's exactly what Pan de Cebolla Crudo promises! This incredible Mexican bread isn't just another recipe; it's a culinary adventure that transforms simple ingredients into a mouth-watering masterpiece that will have your family and friends begging for more. Whether you're a seasoned baker or a curious kitchen novice, this onion bread will elevate your cooking game and transport your taste buds straight to the heart of Mexico.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 cup finely chopped onions
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of sugar. Mix well to ensure that the ingredients are evenly distributed.
- In a small bowl, dissolve 1 packet of active dry yeast in 1 cup of warm water (about 110°F or 43°C). Allow the mixture to sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is activated.
- Once the yeast mixture is ready, add it to the flour mixture along with 2 tablespoons of olive oil. Stir with a wooden spoon or spatula until the dough begins to come together.
- Add 1 cup of finely chopped onions to the dough. Continue to mix until the onions are well incorporated into the dough.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour as needed.
- Form the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm place for about 20-30 minutes, or until it has doubled in size.
- After the dough has risen, punch it down to release any air bubbles. Gently knead it for another minute on a floured surface.
- Shape the dough into a loaf and place it in a greased loaf pan. Cover it again with the kitchen towel and let it rise for an additional 15-20 minutes.
- Preheat your oven to 375°F (190°C) while the dough is rising for the second time.
- Once the dough has risen again, place the loaf pan in the preheated oven. Bake for about 30 minutes or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pan for about 5 minutes. Then transfer it to a wire rack to cool completely before slicing.
- Enjoy your freshly baked Pan de Cebolla Crudo as a delicious accompaniment to your favorite meals or on its own!
Tips
- Yeast Activation is Key: Ensure your water is precisely warm (around 110°F) to activate the yeast without killing it. A frothy mixture means happy, active yeast!
- Onion Preparation Matters: Finely chop your onions to distribute them evenly throughout the dough. This ensures every bite is packed with flavor.
- Kneading Technique: Don't rush the kneading process. A smooth, elastic dough is crucial for a perfect texture.
- Rising Environment: Choose a warm, draft-free spot for your dough to rise. A turned-off oven with the light on works perfectly.
- Moisture Check: If the dough feels too sticky, add flour gradually. If too dry, add a little water. The goal is a soft, pliable dough.
- Golden Brown Perfection: Watch your bread closely in the final baking minutes. A golden-brown top indicates it's done, while a hollow sound when tapped means it's perfectly baked.
Nutrition Facts
Calories: kcal
Carbohydrates: 227g
Protein: 31g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
