Zutaten für Onion Poppy Seed Baguettes
- 1 cup warm water (105-115°F) + 1 tablespoon
- 1 teaspoon salt
- 1 tablespoon sugar
- Onions
- Poppy Seed
- 1 cup bread flour
- Bread Machine Yeast
- Egg Yolk
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Zubereitung von Onion Poppy Seed Baguettes
- In a large bowl, combine 1 cup warm water (105-115°F), 2 ¼ teaspoons active dry yeast, and 1 tablespoon sugar. Let stand for 5-10 minutes until foamy.
- Add 2 tablespoons olive oil, 1 teaspoon salt, 1 cup milk, 1 medium onion (finely chopped), 2 cups all-purpose flour, ¼ cup poppy seeds, and 1 cup bread flour to the yeast mixture.
- Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Add more flour if needed to prevent sticking.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and divide it in half.
- Shape each half into a 16x6 inch rectangle.
- Roll up each rectangle tightly, starting from the long side. Pinch the seams to seal.
- Place the loaves 3 inches apart on a greased baking sheet. Make 3-4 diagonal slashes across the top of each loaf.
- Cover loosely with plastic wrap and let rise for another 30-40 minutes, or until almost doubled.
- Preheat oven to 375°F (190°C).
- In a small bowl, whisk together 1 egg yolk and 1 tablespoon of water.
- Brush the egg wash over the loaves.
- Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
- Let cool slightly on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
4g
Fat
0g
Carbs
7g
