Onion and parmesan pull-apart bread

  • 40 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print


Onion and parmesan pull-apart bread
  • 7 gram sachet of instant dried yeast
  • 2 teaspoon sugar
  • 1 cup (250ml) milk, lukewarm
  • 2 3/4 cup (400g) plain flour
  • 2 teaspoon salt
  • 1 egg, lightly beaten
  • 75 gram butter, melted
  • 25 gram butter, solid
  • 350 gram red onions, peeled and sliced
  • 1/3 cup (30g) finely grated parmesan


Onion and parmesan pull-apart bread
  • 1
    Place the yeast, sugar and 60ml of the milk into a small bowl and leave for 5 minutes or until yeast mixture starts to foam.
  • 2
    Sift the flour and salt into a large bowl, make a well in the centre and add yeast mixture, remaining milk, egg and melted butter.
  • 3
    Mix together until a loose dough forms, then turn out onto a floured surface and knead for 5-10 minutes or until smooth.
  • 4
    Lightly grease a bowl with some oil and add the dough, cover with a tea towel and leave in a warm, draught-free place to rise for 1 hour or until doubled in size.
  • 5
    Melt solid butter in a pan over medium heat, add the onions and cook for 20 minutes or until soft and caramelised, set aside to cool.
  • 6
    Preheat the oven 170°C.
  • 7
    Knock the dough down and knead lightly. Then using a rolling pin, roll the dough into a 35cm x 25cm rectangle. Sprinkle with the parmesan and scatter with the onions.
  • 8
    Starting with a long side, evenly roll the dough up into a log shape, trim the edges, cut into 11 pieces and place into a greased 20cm pie tin. Cover with plastic wrap and leave to rise again for 45 minutes.
  • 9
    Brush with a little melted butter, sprinkle with sea salt and bake for 40 minutes or until golden brown.