Onion and fennel bread from The Cardamom Trail: Chetna Bakes with Flavours of the East (page 202) by Chetna Makan

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Notes about this recipe

  • anya_sf on February 10, 2020

    The dough came together nicely, but shaping instructions seemed impossible. The filling calls for 6(!) onions without specifying a size; I assumed small and used 2 jumbo onions which I thought would be the equivalent. There was a lot of filling, which took extra time to cook and never really got brown, just soft. I was able to roll the filling in the dough initially, but the two halves were too thick and short to successfully twist together and form into a crown. I stretched them out to bring them together as best as I could, but the result was less than attractive. The bread rose and baked okay, but deflated and softened on the bottom upon cooling due to the large amount of filling. The flavors were very nice though. If I attempted this again, I'd use much less onion and shape the bread differently.

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