I have to say Countrymel
has the best KA bread recipe that I've ever had and I've used her recipe for numerous parties and gatherings. I make it into a big free-form focaccia or bread rolls and sprinkle with either grated cheese or salt and rosemary. That recipe stays very moist and fresh and I've not had a single person who didn't comment on how tasty it was. Countrymel has posted this recipe a few times on EB and I kept it when I got given my awesome KA last year
. I adapted her recipe very slightly. Thanks Countrymel for adding to my waistline with this one
700g plain flour (or you can use wholemeal or bread flour) (5 cups)
350ml warm water
2 teaspoons dried yeast
one raw onion finely chopped
dash of olive oil
Put the water in a small jug, add the yeast give it a bit of a stir to 'get busy'
Put the flour in the KA bowl, add finely diced onion, pour over water/yeast, add about a dessert spoon or two of olive oil
Turn the KA to 1 and let it knead on Level 1-2 for 5 mins or so. You can see when it's smooth and stretchy/pliable.
Grease your bread tin/ tray or use Glad Bake (which is what I do)
Cover with glad wrap that you have also sprayed with oil and a tea towel and leave to rise until it doubles in size.
When the dough is risen sprinkle some seeds on top and bake in a hot preheated oven of 220 degrees until done.