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Onion Bread
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A light, tender white bread with a rich fresh onion flavor. The slash on top gives these easy-to-make loaves a special look. Makes great sandwiches or slice thick and grill for Texas toast.
INGREDIENTS
This recipe makes 2 loaves
| Water | 2 cup | ||
| Egg | 2 | ||
| Shortening | 1/3 cup | ||
| Bread Flour | 7 cup | ||
| Salt | 2 tsp | ||
| Sugar | 1/3 cup | ||
| Fresh onion, finely chopped | 1/2 cup | ||
| Active Dry Yeast | 4+1/2 tsp | ||
Egg Wash |
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| Egg, slightly beaten | 1 | ||
| Water | 1 TBSP | ||
DIRECTIONS
Preheat Oven to 375ºF
In large mixer bowl, combine 3 cups flour, yeast, onion, sugar, and salt; mix well. Heat 2 cups water and shortening until very warm (120-130º F; shortening does not need to melt). Add to flour mixture. Add 2 eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface. 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place about 30 minutes.
Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9- x 5-inch bread pans. Cover; let rise in warm place about 40 minutes. Combine 1 egg and 1 tablespoon water; brush loaves. With sharp knife, carefully make a slash 1/2-inch deep lengthwise down center of each loaf. Bake at 375ºF for 35 to 40 minutes until golden brown. Remove from pans; cool.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.