INGREDIENTS

6 cups malted brown bread flour (about 1kg)
5 tsp fast action dried yeast (14g)
1½ tsp – 1 tbs sea salt (if you use unsalted butter on your bread put 1 tbs but if you use salted butter put only 1½ tsp salt)
⅔ cup milk (about 180 ml) in room temperature
1½ cup lukewarm water
100 ml olive oil (about 7 tbs)
1 onion (finely chopped)
1 eggs (lightly beaten with 1 tbs water)
unsalted butter or olive oil to butter the tins

EQUIPMENT

two 11×22 cm (4.5 x 8.5 in) non-stick loaf tins
pastry brush

METHOD

In a small container combine olive oil with onion.
In a large mixing bowl mix flour, yeast and salt, add milk and water and stir with the spoon.
Then fold in olive oil with onion using your hands.
Knead dough with your hands for about 10 minutes.
Butter the tins and place half of the dough in each tin.
Cover with tea towel and leave in a warm, quiet place to grow for 1 hour.
Beat egg with 1 tbs of water and spread with the pastry brush over the bread.
Preheat oven to 180°C (356°F) and bake bread for about 30-35 minutes.

Remove from the oven and let it cool down before serving.
It taste good also straight from the oven but it will be difficult to cut like on the picture.

Make 2 small loafs.

* This recipe will make heavy / hard dough bread, if you like softer types of bread replace 2-2½ cups of malted brown bread flour with strong white bread flour.