The bread I bake is always the same. Sift flour, add salt and vegetable oil, knead well, even grind hands! Pour into a glass and 150 g of water (about 1/3 of the total amount of water), slightly warmer than room temperature (not cold and not hot!!!), dissolve in it the sugar and yeast, let stand while you prepare the other ingredients.

Now bow. I've cut along and across to get here are the same thin strips, the onions should be the same size!

The pan no grease!!! Arrange the onion and evaporate the moisture out of it, it will not burn, will just podpisatsja; stirring, bring to readiness. He needs to get a little toasty (sorry, forgot to take a picture).

Vykladyvaem onions in the flour, thoroughly knead it. Directly into flour, grate cheese on a small grater (I had Russian); I think you can use any variety of cheese that You like. Mix well.

During this time, "walked" our yeast with sugar and water. Pour this liquid into the flour, stir, add the rest of warm water (200 g) and thoroughly kneaded until the dough begins to come unstuck from hands. Form a ball and leave for about 3 hours to rise in a warm place, covered with a towel or napkin. After the first approach a bit to press down it (do not knead for a long time), to shift in form, again let rise, covered with a towel (I'm the second approach immediately put it in the slow cooker, the bottom and sides to grease a little butter), it's rising properly.

The second time, the batter "walks" less, it will fit, and after 1.5 - 2 hours can be put to bake. Despite such interesting ingredients, suited it very well! Put to bake, I bake 1 hour in slow cooker, crust baked in the oven. You can, of course, bake immediately in the oven.

The tip can be lubricated with egg (like I do), vegetable oil or even just water; I have tried all these methods and I love them all.