Onion Bread Recipes

SAVORY ONION BREAD

Steps:

• Preheat over to 375 and gather ingredients.
• Mix together flour, baking powder, sugar and salt.
• Add milk, water, butter, cheese, and onions.
• Stir until mixed.
• Dough should be a bit moist but not watery. Should look very sticky and lumpy.
• Scoop into greased bread pan. (cooking spray works fine).
• Even out with a spoon so top is completely flat.
• Bake for 55 minutes.
• Let cool for 30 minutes before slicing.

ONION CHEESE YEAST BREAD RECIPE

Steps:

• Add the yeast and ginger to the water with a teaspoon of the sugar.
• Stir together in a bowl and set aside for 5 minutes.
• Mix buttermilk, sugar, salt, baking soda in with the yeast mixture.
• Add three cups of flour and mix until smooth.
• Mix in butter, onions, and cheese until it is totally incorporated into batter.
• Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed.
• When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth. Or, knead with the mixer according to manufacturer's instructions.
• Place in greased bowl, turn to grease the top, cover and allow to rise for 1 -1/2 hours.
• Punch down and form into two loaves.
• Place in greased loaf pans and grease tops.
• Cover, and allow to rise for 45 minutes.
• Brush tops with egg yolk mixed with a teaspoon of water to make it glossy.
• Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast.
• Remove loaves from oven and allow to cool in pans for 10 minutes.
• Turn out and cool completely on a rack.
• Cover the loaves if you want soft crusts.

ONION BREAD I

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a large bowl, stir together yeast, warm water, and 1 teaspoon sugar. Set aside to proof.
• Add milk, 2 2/3 tablespoons sugar, salt, butter or margarine, flour, and soup mix to the yeast in the bowl. Combine until dough forms, and then turn out on a lightly floured surface. Knead until dough is elastic. Oil a large bowl. Place the dough in the bowl, and turn several times to coat. Cover the bowl with a damp cloth, and set aside in a warm place to rise for 30 minutes.
• Divide dough in half. Shape into loaves, and place into two greased 8 1/2 x 4 1/2 inch bread pans. Set aside to rise for 30 minutes.
• Bake at 375 degrees F (190 degrees C) for 40 minutes. Loaf will sound hollow when done.

CHEESE & ONION BREAD

Steps:

• Preheat a fan oven to 200 degrees celsius. Line a baking tray with tin foil and lightly sprinkle with flour.
• Mix the flour, sugar, baking powder, salt, cheese, and onion in a large bowl.
• In a separate bowl, mix the egg, milk and sunflower oil.
• In small quantities, gradually add the wet mixture to the dry until a sticky dough is formed. Careful - you may not need to use all of the wet mixture!
• On a floured surface, roughly shape the dough into a flattened ball and place on the prepared baking tray. Place in the preheated oven and bake for 35-40 minutes, or until cooked. The crust should be golden brown and starting to darken. A knife should come out clean when placed into the bread.
• Enjoy warm, straight out of the oven or when cooled.

ONION BREAD

Steps:

• Place the water, sugar, and yeast in the pan of your bread machine. Let the yeast dissolve and foam in the water for 10 minutes. Add the rest of the ingredients.
• Program your bread machine for a 1 1/2 pound basic white bread. I always choose the dark setting for the crust. This bread is excellent for the time delay feature.

JEWISH ONION BREAD

Steps:

• Make dough:
• Stir together water, yeast, and sugar in a small bowl until sugar is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Stir together 2 1/2 cups flour and 1 1/2 teaspoons salt in a large bowl, then add yeast mixture and 2 tablespoons oil and stir until a dough forms. Turn out dough onto a floured surface and knead, adding enough of remaining cup flour, a little at a time, as needed to prevent stickiness, until smooth and elastic, about 8 minutes.
• Form dough into a ball and transfer to an oiled large bowl, turning to coat with oil. Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 2 hours.
• Cook onions while dough rises:
• Cook onions in remaining tablespoon oil with remaining teaspoon salt in an 8- to 9-inch nonstick skillet over moderately low heat, stirring, until slightly softened, about 2 minutes. Cover surface of onions with a round of parchment or wax paper (or cover skillet with a tight-fitting lid) and cook onions, lifting parchment to stir frequently, until very soft and pale golden, 12 to 15 minutes.
• Shape and bake bread:
• Transfer dough to a 15- by 10- by 1-inch baking pan and stretch dough, first by pulling with your hands, then by pressing your fingertips into dough and working outward from center, until dough fills pan. Prick dough all over at 1-inch intervals with a fork, leaving a 1-inch border all around sides, and cover loosely with oiled plastic wrap (oiled side down). Let dough rise slightly in draft-free place at warm room temperature, 30 minutes.
• While dough rises, put oven rack in middle position and preheat oven to 400°F.
• Gently brush dough with some egg wash, being careful not to deflate dough. Scatter onions evenly over dough, leaving a 1-inch border, then sprinkle with nigella seeds.
• Bake until top is golden and bottom sounds hollow when tapped, about 30 minutes. Lift bread from pan and transfer to a rack to cool slightly.
• Cut into roughly 3-inch squares before serving.
• *Available at specialty foods shops and Kalustyan's (800-352-3451).

RYE ONION BREAD

Steps:

• Grease a 9x5-in. loaf pan and sprinkle lightly with cornmeal; set aside., In a large bowl, combine 1 cup all-purpose flour, rye flour, onion, sugar, caraway, salt and yeast. In a small saucepan, heat the milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining all-purpose flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into a loaf. Place in prepared pan. Cover and let rise until doubled, about 30 minutes. Combine egg white and water; brush over loaf. Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool completely.

ONION BREAD RECIPE

Steps:

• Dice onion and set aside.
• Heat bacon flavoured olive oil in a small pan over medium-high heat.
• Cook the onions until nicely browned. Set aside to cool.
• Heat the oven to 375º F.
• Grease a loaf pan or, an 8 inch round or square baking pan and line with parchment. Set aside.
• In a large bowl combine the flour, baking powder and salt.
• Add in the COLD butter. Using a knife, or pastry mixer, cut in the butter until crumbly.
• Place the egg in a small bowl and beat with a fork or whisk.
• Add the milk to the egg and mix.
• Pour the milk and egg mixture into the cooled and cooked onions.
• Make a well in the flour mixture, and pour in the wet ingredients.
• Mix with a spatula to combine.
• Scrape dough into the prepared baking dish.
• Bake in oven until baked. Apaproximately 25 minutes.Bread will be golden. You can use a cake tester to ensure it is baked.
• Remove the bread from the pan. Place on cooling rack.
• Slice and ENJOY!

FRENCH ONION BREAD

Steps:

• In a bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt; beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes. , In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115°. Add to yeast mixture with 2 cups flour; mix for 1-2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down; divide into thirds. Shape into loaves; place in three greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30 minutes or until golden brown. Remove from pans to cool on wire racks.

ONION BREAD

Steps:

• Measure and add liquid ingredients to the bread pan.
• Measure and add dry ingredients (except yeast) to the bread pan.
• Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour into the well.
• Close up bread machine.
• Choose the "basic" setting that most machines have - it's the three hour setting on mine.
• I always use the "light" crust color because the bread comes out quite a bit softer.

MAKE GARLIC ONION BREAD

Steps:

• In​ a large bowl, mix water and yeast. Add milk, sugar, salt, butter, garlic powder, and onion. Stir. Add 3 cups flour and mix well. Add in enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
• Punch down dough. Turn dough out onto ​a lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into the loaf. Place loaf in greased bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
• Bake bread at 350 F for 45 minutes or until the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on ​a rack.
• Serve bread warm with homemade whipped butter or, for extra garlic flavor, with garlic chive butter . The bread can also be sliced, topped with a favorite hard cheese, such as grated mozzarella cheese, and toasted in a toaster oven until cheese melts and the bread is lightly brown.

BREAD MACHINE ONION BREAD

Steps:

• Gather the ingredients.
• Place ingredients in bread pan in order listed or according to manufacturer's directions.
• The onion soup mix is added at the fruit and nut signal. Depending on your machine this could be anywhere from 30 to 40 minutes into the cycle.
• Enjoy!

SIMPLE ONION BREAD

Steps:

• Heat half the butter in a skillet, add the onions and fry gently for 10 minutes until the onions are golden. Transfer to a bowl, to cool slightly.
• Tip the flour into a bowl and add 1 tsp salt, yeast and sugar.
• Cut the rest of the butter into small pieces and add to the flour.
• Add the onions, pour in 300 ml lukewarm water.
• Mix together with your hands until the mixture combines to a rough dough ball.
• Knead the dough on a lightly floured surface for 10 minutes. Or mix for a few minutes with the dough hook of an electric mixer until the dough becomes smooth and elastic.
• Put the dough into a clean greased bowl, cover and leave in a warm place about 1 hour until the dough has doubled in size.
• Turn the dough onto a floured work surface, knead thoroughly and shape into a round loaf.
• Place the loaf on a greased baking sheet, cover and leave in a warm place for 20 more minutes, to rise.
• Heat the oven to 180C (160C fan oven) 350F gas 4.
• Bake the onion bread for 40 minutes, cover and cook for 10 more minutes until the bread is cooked through and the loaf sounds hollow when the base is tapped.
• Wrap in a tea towel, to keep the crust from becoming too firm. Slice and serve warm or cold.

ONION BREAD II

Steps:

• In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.