My wife prides herself on her Irish-Amercan heritage so every St. Patrick's day she serves corned beef and cabbage for good luck.
In anticipation of this I baked a loaf of Sourdough-Toasted Onion Bread (with caraway seeds) and sliced up the leftovers. Mmmm delicious!
My tips for the onion and caraway seed components:
One medium-large sweet yellow onion for 1 kilogram of dough, chopped, fried, drained and added after autolyse.
One rounded tablespoon of caraway seeds for 1 kilo of dough, toasted for one minute in the saute pan with a few drops of the onion-fry oil, then microwaved in water for 30 seconds, drained and added after autolyse.