Baton "Cipollino"

Category: Yeast bread
Baton Cipollino

Ingredients

Dough:
dry yeast 1/8 tsp
wheat flour c. from. 100 g
water 60 g
Dough:
dough all
dry yeast 1/4 tsp
wheat flour c. from. 170 g
water 80 g
salt 3/4 tsp
sugar 1 tbsp. l
bulb onions 50 g
butter 15 g
vegetable oil (for frying) 15 g

Cooking method

  • Dough:
  • Mix yeast with flour, add water. Knead a tight lump of dough, put it in a bowl. Tighten the bowl with plastic wrap. Make 3-4 punctures in the film with a toothpick.
  • Leave the dough to ferment at room temperature for 8-12 hours.
  • Baton Cipollino
  • Dough:
  • Finely chop the onion, sauté (it should become soft and transparent).
  • Mix the yeast with flour (leave 1 tablespoon flour), add water, sautéed onion with oil for frying, sugar and dough.
  • Knead for 8-10 minutes, then add softened butter, remaining flour and salt to the dough. Knead a soft, slightly sticky dough.
  • Fermentation at room temperature for 90 minutes. In the middle of fermentation, stretch the dough once and fold in an envelope.
  • Baton Cipollino
  • Knead the finished dough, knead it with your hands into a layer, expelling large bubbles.
  • Form a loaf in any convenient way.
  • Baton Cipollino
  • Place the dough piece seam down on baking paper, cover loosely with plastic wrap.
  • Proofing until the volume of the workpiece doubles, about an hour.
  • Before planting in the oven, make 3-4 oblique cuts on the loaf, transfer to a hot bottom.
  • Bake with steam at a temperature of 230C (convection 210) degrees for the first 10 minutes, then lower the temperature to 190C (convection 170C) degrees and bring the bread to readiness. The total baking time for me was 40 minutes.
  • Put the finished bread on a wire rack and cool.
  • Baton Cipollino
  • Baton Cipollino
  • Light, aromatic bread with a delicate crumb and a very crispy crust. Try it!

The dish is designed for

1 loaf weighing 400 grams

Time for preparing:

4 hours + 12 hours

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Tumanchik
Man, do you know that the first bread in my life was your loaf of cold dough?
How many have I baked them? do not count. my husband is still sighing. now I bake something new every time.
and fenders ??? my mom, I was a fender factory. how these recipes helped me out during our global renovation and the regime of tight savings in this regard!
Thank you my dear for the great recipes! They are from the category of "eternal".
Sonadora
Ir, what "recipes" are there! So, one pampering. After Angelina's masterpieces, my katsubeshki are even inconvenient to show.
toffee
Man, do not be shy. I also have your recipes all valid. I love it very much on a thick dough, and a lean roll withpoppy seeds... I agree with Irishka, we love you and your pastries. We must try this one too.
toffee
Is onion felt in bread? I love the light aroma of onion, I'm afraid the child will turn his nose.
Rada-dms
Sonadora, you have such crumbs and crusts! Mmmm ... Yes, any masterpiece, take it and bakes, the result is always excellent! Critical recipe! To bookmarks!!

Man, you had a bread-baton with buckwheat flour, which I baked and showed a photo, I can't find ...

Rada-dms
iris. ka, on a thick dough, is this a recipe?
Albina
Hurrah Manyasha appeared with a new loaf
ang-kay
Quote: Sonadora
After Angelina's masterpieces, my katsubeshki are even inconvenient to show.
: sk-izm: Who is this begging here? You have masterpieces, Manyun, masterpieces! Very nice loaf. They are so beautiful, airy! Thanks for your wonderful recipes! And I often bake your fenders too!
Anatolyevna
Sonadora, Brand new bar! Need to try! So beautiful, I really want to create dough.
I also love fenders! He's my favorite! Such a crumb is super.
toffee
Quote: Rada-dms

iris. ka, on a thick dough, is this a recipe?
Yes. I do not know how to make links. It is called the Loaf with thick dough.
Merri
Manechka, even captured the spirit, what a bar !!!
Albina
Quote: iris. ka

Yes. I do not know how to make links. It is called the Loaf with thick dough.
Probably this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=311902.0
Maroussia
Manchik, ran into compliments, you are our shy girl I love all your pastries, and loaves, and fenders
Chippolino is handsome! You, as always, "five plus"!
stanllee
Airy and soft, like a cloud.
gala10
Manya!!! There are no words, what a beauty ...
With this HP I forgot the last time I bought bread in the store. And I don’t have time to bake those that are exhibited here. There are sooo many ... and sooooooooo ...
Thank you for another masterpiece! Do not try, so at least look ...
Kara
Manyash, as always!

Man,

Quote: Sonadora
Mix yeast with flour (leave 1 tablespoon of flour), add water, sautéed onion with oil for frying, sugar.

at what moment to connect with dough? In the dough, water, and yeast with flour then? Or in a dough water with yeast, stir, then flour, onions and everything else?
Kara
Quote: gala10


Thank you for another masterpiece! Do not try, so at least look ...

Gal, why not try that? Well this is a hundred million times tastier than just from HP I only bake bread in the oven on weekends. It's clear in the middle of the week, there is no time
gala10
Irina, HP in my post is a site. And I have long since given up the bread machine. I bake bread in a slow cooker.
macaroni
Manechka, what taste does a refried onion give?
macaroni
Still, how do you think, how will the taste and aroma of dried onions and overcooked ones differ?
lu_estrada
Quote: Sonadora
So, one pampering. After Angelina's masterpieces, my katsubeshki are even inconvenient to show.
well, well, not gri nonsense, you are the most !!!!!! : friends: and your pastries are the most beautiful and delicious !!!!

and, a bun, a bun, fragrant and beautiful, would be closer, snatch a piece without hesitation, what kind people would think !!!
irina23
Manechka, thank you very much for the recipe! I have never baked loaves in the oven yet, having seen such beauty, I really wanted to try. Do not judge strictly, the view is not presentable, we will learn. I'll taste the taste tomorrow as it cools down, the aroma. Aaah!

url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/87471/IMG_20150930_212918.jpg]Baton Cipollino

Sorry, I don't know how to insert a photo from a tablet, the path is still being inserted all the time
lettohka ttt
Manechka I love your recipes !!! The bar is a lovely sight!
Sonadora
Girls, Thank you! Honestly, they embarrassed me completely, even embarrassed.

Quote: Rada-dms
Man, you had a bread-baton with buckwheat flour, which I baked and showed a photo, I can't find ...
Ol, maybe not with me? I remember about oatmeal, baked with it, but buckwheat ...?

Quote: iris. ka
Is onion felt in bread?
Feels like Irin. If in freshly baked bread its aroma was heard more, then the next day (this morning they finished eating it) and the taste became more piquant.

Quote: Kara
at what moment to connect with dough? In the dough, water, and yeast with flour then? Or in a dough water with yeast, stir, then flour, onions and everything else?
Irin, thanks for noticing. Now I'll fix it in the recipe. Knead everything at once: dough, flour, yeast, sugar and sautéed onions.

Quote: macaroni
Manechka, what taste does a refried onion give?
Irina, I won't tell you about the taste, but it will not look very good in the finished bread. Those pieces that appear on the surface of the loaf will be very burnt after baking.

Quote: macaroni
How do you think, what will be the difference between the taste and aroma of dried onion and overcooked?
Unfortunately, I cannot say. I have never used dried onions in baked goods.

Quote: irina23
I have never baked loaves in the oven yet
Oh yes, the first bar! I would never have thought that this is the first experience of baking bread in the oven. It seems to me that it turned out wonderful, there is such a ruddy and magnificent handsome man lying! Irina, thank you very much for trying (nothing, what about "you"?).
Galina Creative
I love onion bread, it smells awesome!
irina23
to me on "you". Manechka, it turned out very tasty. I bake a lot of pies and cakes in the oven, but there is nothing like bread. There with steam, but throwing the bread that came up into a hot oven - I just read. Now I also tried it, it rises cool in the oven.Proofing as you wrote on baking paper, put boiling water in a cup in the oven, threw it on an inverted hot baking sheet. The cuts did not work, they dragged themselves for the knife. With your light hand I will try again. Everyone bakes on stone, does this greatly improve the result?
Svetlana 73
Thanks for the wonderful recipe! Previously, I only baked onion bread in HP, but today I created this kind of thing based on your "Cipollino":
Baton Cipollino
Baton Cipollino
The link to the Sliced ​​loaf on a thick dough helped a lot, many thanks to all the girls who share their experience!
Sonadora
Svetlanawhat a ruddy braid! And how neat! thanks for sharing such beauty. And what about the green in the dough, the onion?
Galina Creative
very similar to spinach)) but most likely definitely onions, because Chipollino is))
Svetlana 73
Sonadora, Galina Creative, Thank you ! For a long time in the magazine Gastronom I saw a similar braid, but I did not dare to do it. But with such advice, it was a sin not to try. Green is dill, pink (the fotik does not convey color well) is paprika, and with a white onion - it is only spassed. I double bookmarked and divided the dough into 3 parts.

In general, I am very glad that I found this forum - it is simply imbued with kindness, responsiveness and a desire to help! I only regret one thing - there is rarely time to write a review, say thank you and post a photo
Sonadora
Svetlana, so that such beauty does not disappear, can lay it out, braided, with a separate recipe?
Svetlana 73
Sonadora, thanks, I don't know how to upload recipes. And it turned out thanks to your proven recipe and detailed instructions!
Sonadora
Quote: irina23

Everyone bakes on stone, does this greatly improve the result?
Irina, Sorry, I didn't see your question. The bread will be even more beautiful on the stone.

Svetlana, look, there is nothing complicated there. It will be a shame if such wonderful bread gets lost in this topic.
Svetlana 73
Sonadora, of course, this is probably the case! But ... As an artist, it doesn’t work out the same way twice. I don’t know how such a miracle happened. ...
Tatolievna
Manechka! Thank you so much for the recipe!
I bake this loaf all the time, my family adores it! The daughter says that he smells like dumplings with potatoes and fried onions! Delicious bread!
I recognize your bars at first sight, they are very charismatic! Your Podmoskovnyi according to GOST also often bake, This is my main recipe, I bake, by the way, also with one loaf, a kind of royal loaf comes out. Here I will learn to upload pictures, I will send a photo report
Sonadora
Tatolievna, Thank you so much! I am very glad that the recipe came in handy and liked it.

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