Balsamic Vinegar and
Red Onion Bread
500g strong white bread flour
1tsp - salt
2 sachet dried yeast
40ml Balsamic vinegar
2 red onions, roasted in the over till soft, cooled and fine diced
Mix the salt dried yeast, balsamic vinegar and a good dash of the water together and leave at room temperature for a few minutes.
Sift the flour in a bowl then add the roasted fine diced onions and mix together well.
Add the balsamic mixture and stir together well so all flour changes colour. Then slowly add the rest of the water till a good, not to sticky, bread dough is achieved.
Turn the dough out onto a floured surface and knead and stretch to work the gluten in the dough and the dough becomes elastic and smooth.
Place in a floured bowl covered with a tea towel and leave in a warm dry place for one hour, till the dough has doubled in size.
Once doubled turn the dough out onto a floured work top and punch the air out of the dough (knocking back).
Divide the dough up into "apple-sized" balls, then shape round in your hands and place on a floured baking sheet, not to close together as they will expand again.
Cover with a tea towel and leave in a warm dry place for an hour, till the rolls have doubled in size.
Preheat oven to 220 centigrade/ gas mark 7.
Once the rolls have doubled, rub with a little olive oil and then bake for 8-10 minutes, till golden and cooked through. The rolls should sound hollow when tapped.
Remove from oven and cool or eat warm.