Buttermilk Onion Bread Recipes

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BUTTERMILK ONION BREAD



Buttermilk Onion Bread image

This oniony bread is perfect for hearty sandwiches or serve it warm with a hot dinner. "This bread smells wonderful while baking," says Joan Powers of East Wenatchee, Washington.

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 10

1 cup plus 2 tablespoons warm buttermilk (70° to 80°)
1 tablespoon butter
2-1/2 cups bread flour
1/2 cup whole wheat flour
3 tablespoons sugar
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1-1/2 teaspoons salt
1 teaspoon dill weed
2-1/4 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 99 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 245mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

ONION AND BUTTERMILK QUICK BREAD



Onion and Buttermilk Quick Bread image

Have fresh bread in under an hour. This is great buttered, still warm and served with home-made soup. Eat on day of making as these go stale quickly. My instructions are for 4 small loaves (1-2 people). You could easily make 6 or 8 smaller rolls. Australian measurements used.

Provided by auntchelle

Categories     Quick Breads

Time 45m

Yield 4 small loaves

Number Of Ingredients 5

375 g self raising flour
35 g French onion soup mix
2 tablespoons chives, snipped
435 ml buttermilk
buttermilk, extra

Steps:

  • Preheat oven to 180 deg C, 350 deg F, Gas mark 4.
  • Sift flour into a large mixing bowl then stir in soup mix and chives.
  • Use a flat-bladed knife, and a cutting action, to mix in the buttermilk. This should form a soft dough. Use the extra buttermilk to achieve this consistency, if too dry.
  • Lightly flour your work surface. Turn out dough and quickly knead into a smooth ball. Divide into 4 even pieces. Shape each piece into a ball.
  • Place balls onto a floured baking tray. Allow room for each to rise. Sift a little flour over the top and make a slash, with a sharp knife, across each loaf.
  • Bake for 25-30 minutes, or until golden and cooked through.

Nutrition Facts : Calories 497.9, Fat 2.6, SaturatedFat 0.8, Cholesterol 4.9, Sodium 821.7, Carbohydrate 100.1, Fiber 3.8, Sugar 7.4, Protein 16.5

ONION SOUP BREAD



Onion Soup Bread image

Quick and easy bread to accompany braai (barbecue) food. Your guests will be totally amazed that you made your own bread! They would never believe that it took you 10 minutes to prepare.

Provided by FunkiMunki

Categories     Quick Breads

Time 1h10m

Yield 1 Loaf

Number Of Ingredients 5

500 g self raising flour
1 1/4 ounces French onion soup mix
2 cups grated cheese
500 ml buttermilk
salt

Steps:

  • Preheat your oven to 180 degrees.
  • Grease or spray a loaf tin.
  • Sieve flour and salt into a mixing bowl.
  • Stir in the soup mix and 1 cup of grated cheese.
  • Pour the buttermilk in and mix until a sticky dough is formed.
  • Transfer to the greased loaf tin.
  • Top with grated cheese.
  • Bake for 50mins to 1 hour or until a skewer inserted comes out clean.

Nutrition Facts : Calories 3334.7, Fat 67.7, SaturatedFat 38.6, Cholesterol 166.8, Sodium 5580.1, Carbohydrate 541.6, Fiber 19.2, Sugar 33.1, Protein 128.5

TANGY BUTTERMILK CHEESE BREAD



Tangy Buttermilk Cheese Bread image

A nice change from a traditional loaf of white bread.

Provided by Alicia

Categories     Bread     Yeast Bread Recipes

Yield 12

Number Of Ingredients 6

1 ⅛ cups buttermilk
3 cups bread flour
1 ½ teaspoons salt
1 ½ teaspoons white sugar
¾ cup shredded sharp Cheddar cheese
1 ½ teaspoons active dry yeast

Steps:

  • Place ingredients in bread machine pan in the order suggested by the manufacturer. Select White Bread setting. Start.
  • To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.

Nutrition Facts : Calories 47.4 calories, Carbohydrate 1.9 g, Cholesterol 10 mg, Fat 3.1 g, Fiber 0.1 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 368.6 mg, Sugar 1.7 g

BUTTERMILK-ONION PULL-APART ROLLS



Buttermilk-Onion Pull-Apart Rolls image

These guaranteed-showstopper onion rolls are made with buttermilk and filled with sweet onions sauteed in butter and scented with nutmeg. The onion filling is spread onto a rectangle of dough, which isrolled and sliced. The rounds arethen fit into the baking pan andpuff up together with the second rise.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes about 1 dozen

Number Of Ingredients 10

11 tablespoons unsalted butter (1 3/8 sticks), softened, plus more for bowl, plus 5 tablespoons melted
1 envelope (1/4 ounce) active dry yeast
1 tablespoon sugar
2 tablespoons warm water (105 degrees to 110 degrees)
3/4 cup buttermilk
1 large egg, lightly beaten
2 3/4 cups plus 2 tablespoons all-purpose flour, plus more for surface and pin
2 teaspoons salt
2 pounds sweet onions, such as Rio (1 1/2 pounds cut into 1/4-inch slices, 1/2 pound finely chopped)
1/8 teaspoon freshly grated nutmeg

Steps:

  • Butter a 9-inch cake pan using 1 tablespoon softened butter. Butter a large bowl; set aside. Stir together yeast, sugar, and water in a small bowl; let mixture stand until foamy, about 5 minutes. Stir until dissolved. Stir in buttermilk and egg.
  • Mix 2 3/4 cups flour and 1 1/2 teaspoons salt in the bowl of an electric mixer fitted with the dough hook. Make a well in center. Pour in buttermilk mixture; mix to combine. Add 6 tablespoons softened butter; mix on medium-high speed until a soft dough forms, about 10 minutes.
  • Scrape dough onto a lightly floured work surface; sprinkle with remaining 2 tablespoons flour. Knead dough until smooth, about 5 minutes. Transfer to buttered bowl. Cover dough with a clean kitchen towel; let rise in a warm place until doubled in bulk, about 1 hour.
  • Melt remaining 4 tablespoons softened butter in a large saucepan over medium-high heat. Add onions; raise heat to high, and cook, stirring often, until soft, about 5 minutes. Reduce heat to medium; cook, stirring, until golden brown, about 30 minutes. Stir in nutmeg. Season with 1/2 teaspoon salt. Let cool.
  • Punch down dough, and turn out onto a lightly floured work surface. With a lightly floured rolling pin, roll dough into a 17-by-10-inch rectangle, and brush with 3 tablespoons melted butter. Spread onions evenly over dough. Starting on 1 long side, roll dough into a log. Press seam to seal. Cut into about 12 slices, about 1 1/4 inches thick each. Arrange slices, cut sides up, in buttered pan, and brush with remaining 2 tablespoons melted butter. Cover loosely with plastic wrap. Let rise in a warm place until doubled in bulk, about 50 minutes.
  • Preheat oven to 375 degrees. Bake rolls until golden brown, about 35 minutes. Immediately invert and unmold rolls onto a wire rack. Serve warm.

BUTTERMILK BREAD II



Buttermilk Bread II image

This bread is delicious plain or toasted. I make it at least once a week.

Provided by Esther Kenagy

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h

Yield 24

Number Of Ingredients 8

1 ½ cups buttermilk
½ cup warm water (110 degrees F/45 degrees C)
½ cup margarine
¼ cup white sugar
½ teaspoon baking soda
2 (.25 ounce) packages active dry yeast
2 teaspoons salt
5 ½ cups bread flour

Steps:

  • Proof yeast in warm water.
  • Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
  • Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
  • Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
  • Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.

Nutrition Facts : Calories 49.3 calories, Carbohydrate 3.1 g, Cholesterol 0.6 mg, Fat 3.9 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 280.3 mg, Sugar 2.9 g

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