Onion Bread With Balsamic Vinaigrette - cooking recipe

Ingredients

2 tsp active dry yeast
1 tsp granulated sugar
1/2 cup all-purpose flour
2/3 cup rice bran or olive oil
1/3 cup milk + 1 tbsp
2 None medium onions, finely chopped
2 tbsp brown sugar
1/2 cup balsamic vinegar
1 tbsp caraway seeds

Preparation

Whisk together yeast, sugar and 1/2 cup warm water. Set aside for 8-10 mins, or until frothy.
Sift flour into a large bowl. Add yeast mixture, 1 tsp salt, 2 tbsp oil and 1/3 cup milk and mix until combined. Turn out onto a lightly floured work surface and knead until smooth. Place in a greased bowl, cover and set aside in a warm place for 45 mins, or until doubled in size.
Meanwhile, heat 2 tbsp oil in a large frying pan over medium heat. Add onion and cook for 3-4 mins, or until soft. Add brown sugar and 1/4 cup vinegar. Cook for 5 mins, or until liquid evaporates and onion caramelises. Remove from heat and let cool.
Turn dough out onto a lightly floured surface and knead until smooth. Shape into an 8 inch square. Top with onion mixture and knead until combined. Roll out into an 8 inch log. Cut into 8 equal pieces then roll each piece into a ball. Place on a lightly greased baking tray, brush tops with remaining milk and sprinkle with caraway seeds.
Bake for 20-25 mins, or until golden brown and sound hollow when tapped. Combine remaining oil and vinegar in a shallow serving bowl. Serve warm rolls with vinaigrette for dipping.