(cont)

Juice of 1/2 Lemon
3 tbsp Good olive oil
1 tbsp Balsamic vinegar
Pinch of salt & pepper
For the Onion Bread
500g Strong white bread flour
15g Fresh yeast
360ml Warm water
(a little more or less, depending on dough)
25g White sugar
1 large onion – very thinly sliced
50g Dried onions
60g Butter
1 tsp Dried oregano
Pinch salt

The onion bread is best prepared in advance so allow to cool to facilitate.

In a large mixing bowl, cream together the yeast and sugar until it becomes liquid. Add half the warmed water & let stand until well fermenting, about 10 minutes.

Stir salt, half the butter, dried onions, oregano and half the strong bread flour into yeast mixture. Stir in the remaining flour and water a little at a time, beating well after each addition. You should finish up with soft - but not sticky - dough, which is nice and pliable, add more flour or water if necessary. Knead well for around ten minutes until smooth and glossy. Of course this process is a great deal easier if you have a good, powerful food mixer with dough hook attachment. Cover with a damp cloth and let rise in a warm place until doubled in volume, about an hour. Knead dough to deflate and place it into a lightly greased large loaf tin (24cm x 14cm apx) Cover with a damp cloth and let rise until the top of the dough is within 1cm of the top of the tin, about 40 minutes. Meanwhile, preheat oven to 190c/380f/gas5.

After loaf has risen, arrange onion slices on top of the loaf. Pour the remaining butter melted over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from the loaf tin and allow to cool on a wire rack.