Home-Baked Mozzarella Spelt Bread with Red Onion
There really isn’t anything else that quite compares to homemade bread.
The waft as it bakes is truly one of the most comforting aromas going. I particularly like making bread in the winter months, pairing it with a warming, filling soup. There’s a sense of cosiness when, as the night draws in, you light a few candles, and lift a deliciously hot loaf from the oven.
I would have loved the bygone days, when the kitchen was the true hub of a household. A huge aga taking centre stage with a roaring fire close by. How dreamy does that sound?
Anyway, let’s put my daydreaming to bed and concentrate on reality. The beauty that is this home-baked spelt bread. Bread is wonderful on its own, but with some red onion and mozzarella? Then you’re in a whole new realm of awesomeness.
The dough was made in my bread machine (check out my other bread machine recipes). I know I’ve told you again and again how much I love mine, but it’s true. Not convinced? Then have a read of this – five reasons why you should be using a bread machine. What are you waiting for?
Home-Baked Mozzarella Spelt Bread with Red Onion
Ingredients
Dough:
- 1 egg
- 2 tablespoons olive oil
- 200ml milk
- 50g butter (cold and chopped)
- 450g spelt flour
- 7g dried yeast
- 1 tablespoon sugar
- 1 teaspoon salt
Filling:
- 1 small red onion sliced (keep a couple of slices for the top)
- 100-200g grated mozzarella
- 1 tablespoon butter (melted)
Topping:
- Couple of red onion slices
- Sea salt
Instructions
- Add the first four ingredients to your bread maker loaf tin. Then add the remaining dry ingredients (keep the yeast and salt separate as best you can). Follow your bread maker's instructions to make dough and set the machine going.
- Grease a baking tin well with butter or oil (mine is just a little larger than 8 x 8 inches).
- When the dough is ready, divide it into two. Roll out the first half into a rough rectangle/square shape and place in the prepared tin. With your fingers, push and ease the dough towards the corners. It will fight you a little and pull back (this is a GOOD sign) but continue until it stays in place.
- Melt your butter and spread over the dough in the baking tin. Slice your onions finely and place all over the butter (retain several slices to place on the top of the bread and also a little butter). Sprinkle with as little or as much cheese as you like.
- Take the second half of the dough and roll out into the shape of your tin. You will need to roll this one more as you are not able to just push it into shape in the pan. Place on top and gently smooth to the edges until it totally covers the bottom half/onion. Pinch the edges a little so that the top attaches to the bottom half.
- Spread over the touch of butter you have left and arrange the remaining onion slices. Sprinkle liberally with sea salt.
- Cover with a tea-towel or cloth and leave in a warm place for around 30 minutes. Pre-heat the oven to 200ºC (400ºF).
- Bake until the bread is beautifully brown (around 20-30 minutes depending on the size of your tin).
- Remove from the oven and allow to cool for a while. Remove from the pan, slice and serve warm with your favourite soup. Enjoy!
Notes
