Recipe for Red onion plaited loaf with Carrs Flour

Chetna Makan’s
Red Onion Plaited Loaf

1 hr 20 MINS prep

Bake 30-35 mins


500g Carr’s Strong White Flour

10g Salt

10g Fast Action Dried Yeast

more about yeast

Yeast is a living organism which produces carbon dioxide when it ferments. This gas naturally expands the dough helping to give the loaf a good volume. It also matures and develops the dough, providing flavour through the production of complex compounds.

Fast Action Dried Yeast (Easy Blend Yeast):
A powdered yeast which generally comes in sachets and can be added straight into your cake/bread mix. Used in all our recipes for ease.

Dried Yeast (Active Dried Yeast):
Comes as granules that are added to water and sugar to activate.

Fresh Yeast (Cake or Compressed):
A solid block of yeast with a short shelf life, that is stored in the fridge and activated by adding to water and sugar.

Sourdough Starter:
A naturally grown yeast that takes longer to activate, but is easy to digest. See our sourdough starter recipe.

35g Softened Unsalted Butter

325ml Water

2 tbsp Vegetable Oil

6 Red Onions

Handful of Onion Seeds

Carr’s Strong White Flour


In a large bowl mix the flour, salt, yeast and butter. Slowly add the water and bring in all together into a dough. You might not need all the water or need a bit more. Place it on a lightly floured surface and knead for 8-10 minutes until the dough is smooth or use a stand mixer with a dough hook.

Leave it in a lightly oiled bowl and cover it with cling film. Leave it to prove for an hour or until doubled in size.

While the dough is proving, heat the oil in a pan and cook the onions on low to medium heat for 10 minutes until soft and golden. Leave them aside to cool.

Once risen place the dough on a lightly floured surface and knock out all the air from the dough. Divide the dough into 3 portions and roll out each portion into an oblong shape. Spread one third of the onion mix in the centre of the dough and then fold the sides and seal it. Now taking all three rolls, shape it into a braid. Leave the shaped loaf on a lightly floured baking tray and cover with oiled cling film. Let it prove for an hour or until doubled in size. Brush some water on the braid and sprinkle the seeds on top.

Heat the oven to 200°C (Fan 180°C, Gas Mark 6). Bake for 30-35 minutes or until done. Once baked leave on a wire rack to cool for 10 minutes before serving.


goes great with... Roasted Spicy Parsnip & Carrot Soup


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