Easy Crusty Onion Chive Bread | So Delicious and No-Knead

This onion chive bread recipe needs very simple ingredients and requires no special tool.  It is super easy and fast bread recipe with short rise time ranging from 1 ½ hours to 2 hours. You can substitute onion and chive with other ingredients, e.g., different herbs.  When you try, let me know how it turns out. Also, what other ingredients you have used.  Please feel free to ask me any questions or leave comments. I look forward to hearing from you all!

 

Ingredients:

3 cups (400 g) flour- AP or Bread

200 g thinly sliced or chopped onion (typically one minimum size onion)

30-70 g chopped scallion/green onion or chive (or combination of them), depending on how much you have in your hand:)

2 tsp dry chive

2 tbsp neutral oil

1 ½ tsp Instant yeast

1 cup warm (100 f to 110 f) water + additional 2 tbsp water if your dough is too dry.

1 ½ tsp salt                                                    

Note: I noticed that depending on type of flour you use or brand, some needs more water. For example, higher protein flour, e.g., bread flour, absorbs more water than lower protein flour.

Note: I like to use both dry and fresh chives to bump up strong chive flavor! But if you can not find fresh chive, no worry, just use fresh scallion/green onion. Dry chive would add pretty good level of chive flavor.

 

Stir-frying Instructions

1. Chop up onion, scallion/green onion, and fresh chive.

2. In a heavy-bottom pan, heat the pan with 2 tbsp of vegetable oil, add chopped onion and 1/4 tsp of salt and cook for approximately 5 minutes over medium heat until golden and soft. Stir occasionally to prevent burning.

3. Add the chopped scallion/green onion and 1/4 tsp of salt and stir-frying for 3 minutes more over medium heat.

4.Turn off heat and add fresh chive. Let the stir-fried mixture cools down.

Dough prepping Instructions

1. In a large bowl, add 3 cups (400 g) flour, the stir-fried mixture, and 1 tsp of salt. Stir well with a spatula or spoon.

2. Add yeast in 1 cup of warm water and stir well.  

3. Put all ingredients in a large bowl and stir well until a dough is formed until no dry flour you can see.

4. Cover the bowl with a lid or a plastic wrap and place it in a warm place at least for an hour. The dough will almost double in volume.

5. Flour your hands and the surface where you would scrape the dough from the bowl. Gently scrape the dough to the floured surface.

6. With lightly floured hands and a scraper fold the dough over on itself about 4 times to form round or oval loaf.

7. Position the dough in the center of the floured parchment paper, seam-side down.

8. Sprinkle it with flour and put a lightweight kitchen towel over the loaf or close a lid if you are using another container with a lid

9. Let it rise for 30 minutes to 1 hour.

Baking Instructions:

1.  place a heavy Dutch oven in the oven with a lid and preheat the oven to 450 F.

2. Carefully remove the hot Dutch oven from the oven. Lift it by the ends of the parchment paper, lower the dough into the hot Dutch oven, and score the dough. Place the lid on the pot and put it back in the oven.

3. Bake for 15 minutes with the lid on.

4. Remove the lid and bake for about 10 minutes longer.

5.  Take the baked bread out of the oven and leave for at least at room temperature before you cut.