Onion Herb Bread Ii Recipes

ONION HERB BREAD (BREAD MACHINE)

Steps:

• Place all ingredients in machine in manufacturer's recommended order.
• Set on medium crust or white bread setting.
• When done, remove from pan and cool on wire rack 30 minutes.
• Slice and serve with butter.

SOURDOUGH ONION HERB BREAD

Steps:

• Add all ingredients to bread machine in the order recommended by the manufacturer.
• Select dough cycle, but remove from machine at the end of the kneading and do not let dough rise in machine.
• Turn dough out onto lightly floured board and shape into two loaves.
• Place into greased bread pans and spray tops with non-stick cooking spray.
• Cover and let rise in a warm place until light.
• Patience here, as this can take several hours (usually 2 1/2 to 3).
• Bake at 350° F for about 30 minutes, or until golden brown.
• Remove from oven and turn out of pans onto wire rack to cool.
• Brush tops of loaves with butter while still hot.
• Recipe can also be made without a bread machine, using conventional methods.

HANDMADE ONION BREAD

Steps:

• In a large bowl, combine warm water, yeast, salt, oil, sugar, and half the flour. Mix thoroughly, and let sponge rise until doubled in size, approximately 35 minutes.
• While the dough is rising, place thinly sliced or finely chopped onion in a sauté pan with sesame seeds, garlic, and butter. Sauté until caramelized (light brown). Remove from heat and let cool.
• Gradually add the rest of the flour, kneading JUST until smooth. I usually knead gently with my fingertips to work the flour inches When the dough has absorbed all the flour and is beginning to get tacky, I stop kneading. (One thing I discovered was to use ONLY the amount of flour listed, even as the dusting powder for the kneading surface. So 8 cups TOTAL and no more, or the bread comes out very heavy.)
• Place dough in a greased bowl, and turn several times to coat. Allow to rise until doubled, approximately 35 minutes.
• Punch down the dough. Divide dough into three equal parts. Pour onion mixture onto the dough and fold over on itself JUST enough to distribute the onion mix throughout the dough.
• Shape into loaves (they will be a little ugly here, not smoothed on top), and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled, approximately 35 minutes.
• Bake at 350°F (175°C) for 30-40 minutes (mine are done in 30 no problem). The loaves may need to be covered for the last few minutes with foil to prevent excess browning.