Bakery-Style Onion Bread

Combine the warm water, yeast, and sugar, mixing well until the yeast is dissolved.

Add the flour, salt, and remaining ingredients, mixing just until combined.

Fold in the onions and mix well.

Let the dough rest on the counter for 10 minutes.

Cover with a lid or plastic wrap and place in the refrigerator to ferment for 12 hours.

Remove the dough from the fridge and grease your baking pan with melted butter.

Gently transfer the dough into the pan without deflating it, then cover with foil.

Place in a cold oven, set the temperature to 230°C (top and bottom heat), and bake for 40 minutes.

Open the oven, remove the foil, lower the temperature to 210°C, and bake for another 30 minutes.