Inspired by Jenny Can Cook’s no-knead bread recipe

• 360g flour
• 1.5 cups very warm tap water
• 1 tsp salt
• 1/4 rounded tsp active yeast
• 1 sweet onion, half diced, the other half thinly sliced
• 2 tsp oil, divided

1. Add dry ingredients in large bowl and mix to combine
2. Add water and using silicone spatula/spreader mix by hand until almost completely combined; add 1 tsp oil and minced onion and stir until all dry ingredients are incorporated
3. Cover bowl with plastic wrap, place in oven set to “proof” or warm spot until at least doubled in size
4. Turn dough out onto floured surface, dust with additional flour, fold the dough over onto itself a few times, place into covered Dutch oven lined with parchment paper, set aside in proof oven or warm spot until dough rises again
5. Meanwhile, preheat oven to 375. Drizzle remaining oil on top, gently sprinkle with sliced onion, cover and bake 30 minutes. Remove cover and bake 20-30 minutes longer
6. Best to cool partially prior to slicing

Pineapple, Lemon, Blueberry

Many thanks to #MarysTestKitchen for the recipe, which I only slightly tweaked

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