Onion Bread

Combine warm water, yeast, and sugar. Mix well until the yeast dissolves. Add all remaining ingredients and mix.

The dough doesn't need long kneading, just until the ingredients come together. Fold in the onions at the end and mix. Let it rest on the counter for 10 minutes.

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

Then take it out of the fridge, brush a baking pan with melted butter, gently transfer the dough (do not deflate or mix it), cover the pan with foil, and place it into a cold oven.

Position the bread on the middle rack, turn on the top and bottom heat to 445°F (230°C), and bake for 40 minutes.

After this time, open the oven, remove the foil from the pan, lower the temperature to 410°F (210°C), and bake for another 30 minutes.