Jamie Oliver's White Bread and Onion Baguettes

 This recipe is slightly adapted from Jamie Oliver's, clipped from the October 2002 issue of Style at Home magazine.

Basic Bread

• 2 lb. (1 kg) bread flour (about 7-8 cups) plus extra for dusting
• 2-1/2 cups (625 mL) tepid water
• 1 oz (30g) fresh cake yeast OR 2-1/4 tsp. instant dry yeast
• 2 Tbsp (25 ml) sugar
• 2 level Tbsp (25 mL) salt

1. Pile the flour onto a clean surface and make a large well in the centre.
2. Pour half the water into the well, then add your yeast, sugar and salt and stir with a fork.
3. Bring in the flour from the inside of the well, not breaking the walls, so the water doesn't leak out. Continue to bring the flour into the centre until the dough has a porridge-like consistency, then add the remaining water.
4. Continue to mix with the fork until it is porridge-like again, then bring in all the flour to make the mix less sticky.
5. Flour your hands and pat and push the dough together with all the remaining flour. Adjust the amount of flour depending on the type you are using.)
6. Knead 4-5 minutes. (Push, fold, slap and roll the dough around until it is silky and elastic.)
7. Flour the top of the dough and put it in a bowl, covered with plastic wrap.
8. Let rise 30 minutes or until doubled in size, in a warm, moist place free from drafts.
9. When dough has doubled, punch it down to knock out the air. Now shape or flavour it as required - folded, filled, tray-baked.
10. Leave shaped dough to rise a second time for 30 minutes to an hour until doubled in size once more. (The second rise is most important, as the air will give it the light, soft texture of fresh bread.)
11. Gently place bread dough onto a flour-dusted baking tray and into a pre-heated oven and gently close the door, so the bread doesn't lose air and flatten.
12. Bake in preheated 350 degree F oven until done. Tap the bottom. If bread sounds hollow it's done, if not, put it back int he oven a little longer.
13. Remove bread from oven and place on a rack to cool at least 30 minutes before slicing.
14. Leftover baked bread may be frozen.

Onion Baguettes

• 1 recipe Basic Bread dough (above)
• olive oil
• 2 cloves garlic, peeled and sliced
• 1 handful fresh thyme, washed and leaves picked
• 3 white onions, finely sliced
• sea salt and freshly ground pepper
• splash of white wine vinegar

1. Mix the basic bread dough and leave for the first rise (step 8).
2. Put 4 glugs of olive oil into a pot over medium heat. Add sliced garlic and thyme.
3. Add onions, cover and cook 4-5 minutes until moisture comes out of the onions.
4. Remove pot lid and slowly cook away the liquid for a minute until onions are translucent but not browned. Season to taste with salt and pepper and add a small splash of vinegar. Remove from heat and set aside.
5. Once dough has doubled in size (completed the first rise) divide dough into 4-5 pieces, dust with flour, and roll into baguette shapes.
6. Move baguettes into to a flour-dusted baking tray.
7. Rub cooked onion mixture over the top of each baguette.
8. Let rise again until doubled in size.
9. Bake in preheated 350 degree F oven  until bread is crisp and lightly golden. Don't worry if onions blacken a bit.
10. Serve warm with dinner or a bowl of soup.