The Pletzel

The original recipe I found at Artisan Bread in Five Minutes A Day. It called for a challah or brioche dough. I ended up going brioche, but I can't seem to find the recipe I used for that--I'm sure brioche doughs are all pretty similar.

Two problems I had with this bread. The first, which you can kinda see in the picture, is that the outside got way more well-done than the middle. Partially my fault, i think i added extra onions, making that layer too thick. It did solidify enough as it cooled. The second was flavor--it wasn't oniony enough for me. For the second pan I roasted the onions a bit longer and added balsamic vinegar to them to reduce a bit. I wonder if they'd have more flavor if you roasted the onions in balsamic, salt and pepper in the oven first, instead of sauteing. Maybe I'm just spoiled--my old work did an onion bread that was uber-yummy.