Ingredients
Bread Dough:
- 18ml Dry Instant Yeast
- 375ml Water (lukewarm)
- 15ml Sugar
- 10ml Salt
- 1000ml Flour
- 7,5ml 5 Spice (ground)
- 500g Shoulder bacon
- 1ea. Med Red Onions
- 15ml Butter
- 1 each Egg
- 15ml Milk
Marmalade:
- 3ea. Med Red Onions
- 120g Brown Sugar
- 125ml Red Wine Vinegar
- 45ml Balsamic Vinegar
- 1pinch Salt
- 100g Butter
Preparation method
Dough:
- Chop onion and bacon
- Fry in butter together with 2,5 ml of spice
- Drain to get rid of excess fat and fluids
- Sift together flour, yeast and rest of the spice
- Dissolve sugar and salt in the water
- Add half of the flour into the water, stir until starts combining
- Add in onion and bacon and combine
- Add rest of the flour and knead until a firm dough forms
- Place dough in a greased bowl and cover with cling film
- Place bowl in warm area and let it rise for 50 - 60 minutes
- Preheat oven to 200C
- Line tray with baking paper
- Punch down the dough and remove from bowl
- Shape into desired shape, score the top
- Whisk together the egg and milk
- Brush the top of the bread with the milk wash
- Sift a little bit of flower over the bread
- Bake on middle rack for 40-45 minutes
- Let cool
- Serve with butter and onion marmalade
Onion Marmalade:
- Slice onion into thin slices
- Add onion and 30 ml of brown sugar to big saucepan
- On medium heat, cook for 25 minutes
- Add in the balsamic- and red wine vinegar and rest of sugar
- Let it cook for about 15-20 minutes longer, continuously stirring
- Add salt to taste
- Reduce to thick