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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.
This recipe makes 2 loaves
INGREDIENTS
| Water | 2 cups | ||
| Eggs | 2 | ||
| Shortening | 1/3 cup | ||
| Bread Flour | 7 cups | ||
| 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
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 dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, 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 until indentation remains after touching, about 40 minutes. Prepare Egg Wash- Combine 1 slightly beaten egg and 1 TBSP water; brush loaves. With sharp knife, carefully make a slash 1/2-inch deep lengthwise down center of each loaf. Bake in preheated oven at 375ºF for 35 to 40 minutes until golden brown. Remove from pans; cool.
*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; 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.