Beer and Caramelized Onion Bread with Pumpkin Seeds
This beer and caramelized onion bread has an amazing flavor and texture. A bite into that crunchy crust topped with delicious pumpkin seeds is so blissful. The soft and pillowy middle of the bread is aromatic and slightly sweet. That sweetness comes from the caramelized onions and the honey. You can also taste the beer, but all of its bitterness gone. I’m telling you this bread is addictive. You should try the recipe and let me know what you think.
Why should you make this recipe?
The beer and caramelized onion bread is not low on calories or very nutritious, but it is so delicious. There is nothing better than freshly baked homemade bread. While the bread bakes, the aroma it releases cannot be compared to any other. Home baked bread creates this cozy feeling that makes every house feels like a home. Sometimes all I need is a slice of warm bread with a spread of butter to be happy. Like every bread recipe this one also requires some patience, but it is totally worth it.
This bread could be great for family dinners and gatherings. It would also be a great present for a loved one.
Helpful tips
I created this recipe when I made the beer marinated grilled pork chops and roasted onions. The marinade for the pork chops calls for finely chopped onions and beer. Since I used only the juice of the copped onions I didn’t want to trow them away. I decided to caramelize them and to add them to a bread. Also, l used only half of the beer for the marinade, so I used the rest to make the dough for the bread. I always think about ways to reduce food waste and reuse leftovers as much as possible.
How to measure flour? Always scoop more flour than you need in your cup and use a knife to level it off. If you have a scale use it, because measuring ingredients by weigh is always more accurate. One cup of flour contains exactly 4 oz or 125 grams of all purpose flour.
When you make the dough, you might need more or less flour. It depends on the type and the brand of flour that you use.
It is very important to add the flour gradually until you have soft and stretchy dough. If it is sticking to your hands and you cannot form it to a ball, then you need more flour.
If the seeds don’t want to stick to the dough use a silicone brush and brush some water on the surface of the dough. Then press it towards the seeds again. This will help the seeds to stick to the dough.
Beer and Caramelized Onion Bread with Pumpkin Seeds
Ingredients
- ½ cup chopped onion
- 1 tsp olive oil
- 1 cup beer
- ½ cup water
- 1 Tbsp active dry yeast
- 2 tsp honey
- 3 cups all purpose flour
- 1 tsp salt Plus some corse salt for topping
- nonstick cooking spray
- 1 cup raw unsalted pumpkin seeds pepitas
Instructions
- Preheat a pan to medium high. Chop the onion finely and caramelize it in a little bit of olive oil.
- In a deep bowl add the caramelized onion, water, beer, honey, yeast, one cup of flour and the salt (in that order). Use a stand mixer or a spoon to stir all the ingredients until combined. Gradually continue to add flour and mixing on low until you have a dough that is not sticky.
- Cover the bowl with plastic wrap or a towel. Proof the dough for 45 minutes.
- Put the pumpkin seeds on a plate. Form the dough into a ball and press it towards the plate with the seeds.
- Grease an 8-inch round pan or cast iron pan and place the dough with the seeds up. Sprinkle some corse salt on top of the dough and put it in a slightly warm oven. (110F). Proof for 30 minutes.
- After the 30 minutes have passed preheat the oven to 355F. Do not remove the pan with the bread from the oven while preheating. Bake for 30-35 minutes. Cool slightly on a cooling rack before slicing.
