Clean the onion (Here I used shallots; they're fine, or any other onion you want to use.)
Rosemary Onion Bread - Thermomix
Title: Rosemary Onion Bread - Thermomix
Add the cold milk and process for 30 seconds at 4 reverse to dissolve the sugar and salt. You want the milk to be cold to offset the hot oil and onions.
The dough should be somewhat sticky, but clearly not a batter. It should hold a ball/dome shape and pull away somewhat from the sides.
Turn the TM bowl upside down, and release the base, allowing the dough to fall out onto the table. You may have to shake the bowl a little to get it moving. Clean out the bowl the best you can with a spatula.
Allow the dough to rise for about an hour and a half. At this point, if you want to serve the bread later, you can put it in a plastic bag and refrigerate (that's what I did today. Dough was in the fridge for about 5 hours. The delay improves flavor, btw.) Shape the dough as you please. I got lazy and didn't take many pictures, and this one looks pretty sloppy, but it isn't an exact science. You could also make a boule or rolls.
Place the shaped loaf in a draft free location. The temperature will control how long it rises; longer is better within reason. This came out of the fridge, so it rose another hour and a half.
Bake at about 400F (205 C) for about 20 minutes or until internal temperature registers 200F (93 C). If you can add steam, do so for the first 10 minutes. Let the steam out after the 10 minutes.
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