Group 1
Ingredient
KG
%
Flour
4.000
100.00
FINO BREAD AND ROLL CONCENTRATE
0.400
10.00
Black Pepper
0.010
0.25
BAKELS INSTANT ACTIVE YEAST
0.065
1.60
Water (variable)
2.250
56.00
Total Weight: 6.725
Group 2
Ingredient
KG
%
Olive Oil
0.120
3.00
Brown Sugar
0.250
6.00
Onions (finely chopped)
1.400
35.00
Total Weight: 1.770

No time dough. Place Group 1 in machine bowl and develop thoroughly. Add Group 2 (refer Notes for preparation) 2 minutes before completely developing dough. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Scale and mould as desired. Prior to proving top loaves/rolls with Onion Rings and/or Cheese (grated). Prove then bake at 230¡C.

Using bakers percentages - Percentages on white flour weight.
If using Compressed Yeast use 200g in above recipe.
To prepare Group 2 place Olive Oil and Brown Sugar in saucepan over heat. Add Onions to heated mixture while frying stir occasionally. When Onions are golden brown remove from heat cool then add to dough as in above method.