A recipe that has been in our family for years.
Preheat oven to 425 degrees F (220 degrees C).
Lightly grease a baking sheet or line with baking parchment.
Mix onions, sugar, egg, vegetable oil, and warm water in a large bowl with an electric mixer until well combined.
Mix the baking powder, salt, pepper, and poppy seeds into the onion mixture.
Beat the flour into the onion mixture in batches with the mixer set to Low speed until incorporated into a dough.
Drop dough by the tablespoon onto the prepared baking sheet.
Bake in the preheated oven until golden brown on top, 20 to 30 minutes.
Per Serving: 219 calories; protein 3.1g; carbohydrates 19g; fat 14.7g; cholesterol 15.5mg; sodium 145.2mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.