This French Onion, Garlic & Cumin Bread is a rustic, hearty loaf that brings deep, savory flavors to any meal. The dough is enriched with caramelized onions and fresh garlic, while whole cumin seeds add an earthy warmth that pairs beautifully with the bread’s chewy texture. Crispy on the outside and soft inside, it is perfect as a side for soups, stews, or charcuterie boards. Simple to make with pantry staples, this vegan-friendly bread is a comforting addition to your table.
French Onion, Garlic & Cumin Bread
Description
This French Onion, Garlic & Cumin Bread is a rustic, hearty loaf that brings deep, savory flavors to any meal. The dough is enriched with caramelized onions and fresh garlic, while whole cumin seeds add an earthy warmth that pairs beautifully with the bread's chewy texture. Crispy on the outside and soft inside, it is perfect as a side for soups, stews, or charcuterie boards. Simple to make with pantry staples, this vegan-friendly bread is a comforting addition to your table.Ingredients
Directions
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Preheat oven to 425F (220C). Line a baking sheet with parchment paper or sprinkle with cornmeal.
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In a small skillet over medium heat, cook chopped bacon until crisp. Remove and drain on paper towels.
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In the same skillet, sauté sliced onions and garlic in a little oil or bacon fat until golden and caramelized, about 10-12 minutes. Let cool.
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In a large bowl, dissolve active dry yeast in warm water (120F). Let stand for 5 minutes until foamy.
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Add bread flour, salt, pepper, chopped rosemary, whole cumin seeds, toasted pecans, cooled onion-garlic mixture, and crispy bacon to the yeast mixture.
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Mix until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
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Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
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Punch down dough and shape into a loaf. Place on prepared baking sheet. Cover and let rise again for 30 minutes.
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Brush loaf with beaten egg (or plant milk for vegan) and sprinkle with grated Swiss cheese if using.
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Bake for 25-30 minutes, or until crust is deep golden brown and internal temperature reaches 190F (88C).
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Cool on a wire rack for at least 10 minutes before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 2450kcal
- % Daily Value *
- Total Fat 115g177%
- Saturated Fat 45g225%
- Cholesterol 135mg45%
- Sodium 2800mg117%
- Total Carbohydrate 320g107%
- Dietary Fiber 25g100%
- Sugars 15g
- Protein 110g221%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a fully vegan version, omit the bacon, egg wash, and Swiss cheese. Use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of the egg wash.
Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant before adding to the dough.
Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Cumin seeds can be toasted lightly in a dry pan before adding to enhance their flavor.
