Onion & Mustard Loaf with Brown Butter

Method

Pre-heat the oven to 170ºC.

Finely chop the onion and add a roasting tray. Place in the oven for 20 minutes to dry out. It's fine if some of the smaller bits are a little brown at end of cooking.

Place the flour, onion, oil, table salt and mustard powder in a mixing bowl.

Place the yeast in a small bowl and add half the water, stir to combine. You should see little bubbles forming on top but if you don't it could be that your yeast is no longer active. If this is the case, either nip to the shops to buy some more or continue and cross your fingers.

Add to the flour mixture along with the remaining water. Work the dough with your hands until it comes together. Remove the dough from the bowl and knead on a lightly floured surface for 10 minutes.

Grease a bowl and place the dough in then cover with cling film. Prove in a warm place until double in size. This should take about 1 hour.

Whilst you're waiting for the bread to prove, start making the butter. Melt the butter in a pan on a medium heat and cook for around 5-7 minutes, until golden brown and the nutty aromas are released. Remove from the pan and leave in the fridge to cool.

When the dough has doubled in size, remove from bowl and knock it back to flatten the dough. Shape the dough into the desired shape or use a loaf tin. Allow to prove in a warm place for one more hour covering with a damp tea towel.

Pre-heat the oven again at 180ºC.

Place in an oven and bake for 35-40 minutes. When ready, remove from the oven and leave to cool on a wire rack. Wait for it to cool before slicing and serve with lashings of the brown butter!