Onions are so good for us that we should all try to use them in more of our recipes. I love using chopped onions in breads, but if you have problems with people who don’t like the sight of onions, you can always mince the onion before adding the dough so that it can’t be seen so that the bread will be baked.
Chopped onion bread is a great dinner bread that goes with
every type of meal, from the soups to the roast. Slices can also be put in
toasted coffee sandwiches and grilled pads too.
Ingredients
1 cup milk (room temperature)
3/4 cup hot water (95 to 110 degrees F)
3 tbsp sugar
1-1 / 2 Tbsp active dry yeast
1-1 / 2 Tbsp vegetable oil
2 cone salt
Optional: 1/2 Tbsp garlic powder
1/2 cup onion (chopped)
6 cups bread flour
Directions
Mix milk, water, sugar, yeast, oil, and salt in a large
bowl. Add garlic, if necessary, and chopped onions. Mix in one cup of flour at
a time until a stiff dough is formed. You may or may not use the full amount of
flour depending on your ingredients and other factors. Turn dough out onto a
floured board and knead for about 8 minutes.
Place dough in a greased bowl. Flip dough over the bowl
inside so that the top of the dough is also greased. Cover with a clean kitchen
cloth or plastic cover and let sit in a warm, draft-free place for 45 minutes
or until doubled in size. Punch down. Turn dough out onto a floured board and
knead for about 5 minutes. Cut dough into 2 equal parts. Pay forms in loaves of
bread.
Light two breadcrumbs and place dough tips in them. Cover
and leave in a warm, draft-free place for about 45 minutes or until doubled.
Optional - To get a shiny wing on the bread, press egg white on top of the
dough bases before placing them in the oven. Be at 350 degrees F for about 1
hour. Turn out pistons and let cool on a rack. When completely cool, loaves can
be molded and frozen recently.
Bread Baking Tips:
You can use any type of milk in this recipe: whole milk,
skim, low fat, etc. Milk can be substituted for water and non-dietary dry milk.
Milk is a drying milk powder conversion table. Use it to
find out how much dry milk is added to the water when replacing the milk in the
recipe.
Lime flour contains more gluten than all-purpose flour. This
means that bread made with bread flour will rise higher than bread made with
all-purpose flour. You can make your own bread flour by adding 1-1 / 2
tablespoons gluten to each cup of all-purpose flour you use in your bread
recipe.
Store the flour properly to keep it from spoiling.
Nutritional Guidelines
Calories 41
Total Fat 2 g
Saturated Fat 0 g
Unsaturated fat 1
g
Cholesterol 1 mg
Sodium 258 mg
Carbohydrates 5 g
Dietary fiber 1 g
Protein 1 g
(The nutritional information on our recipes is calculated
using an ingredient database and an estimate should be considered. Individual
results may vary.)
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