onion bread

Hi Anne, I found a recipe for making Onion breads. The recipe is : INGREDIENTS (Nutrition) 1 (.25 ounce) package active dry yeast 2 tablespoons white sugar 1 1/2 cups warm water (110 degrees F/45 degrees C) 2 teaspoons salt 2 tablespoons shortening 1 tablespoon minced onions 1/2 teaspoon dried oregano 3 1/2 cups bread flour 1/2 onion 2 tablespoons butter, melted Add to Recipe Box My folders: Add to Shopping List Add a Personal Note DIRECTIONS 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. You can find it at: http://allrecipes.com/Recipe/Onion-Bread-II/Detail.aspx I would be happy if this is the one you are searching for..

I don't have one either, but I bet you can take a good white bread recipe and add chopped onions and a little onion juice to make a onion bread. Do you bake in oven or in breadmaker? Just make sure you stir in the onions very well they might burn if they are near the surface. Good Luck

hope you enjoy this recipe,its yummy Bacon And Onion Bread Recipe ngredients: 10 Strips Bacon 2 1/4 cups Warm Water (105ø-115ø) 4 1/4 teaspoons Active Dry Yeast 2 tablespoons Sugar 2 large Eggs 5 cups All-Purpose Flour 1 package Onion Soup Mix 2 teaspoons Salt 1/2 teaspoon Pepper Directions: Fry bacon until crisp - drain on paper towel and crumble. Reserve 2 tbs of fat. Mix water, yeast, and sugar in a 4 cup glass measuring cup let stand until foamy. Whisk in bacon fat and eggs. Stir in flour, onion soup mix, salt, and pepper in a large mixing bowl. Add yeast mixture and beat with electric mixer five minutes or until mixture is smooth and glossy, stir in crumbled bacon. Cover bowl and let stand 45 minutes in a warm place until batter has doubled. Beat batter briefly with a wooden spoon and divide into 3 lightly greased 8 1/2 X 4 1/2 X 2 1/2 loaf pans. Cover with plastic wrap and let rise 35 - 40 minutes or until 1 1/2 inch from top of pans. Bake 30 - 35 minutes in a 375 degree oven until just golden brown. Turn out on wire rack and cool completely. Store in air tight. Stores - Refrigerator 5 days - Freezer 3 Months. VARIATIONS: -Use 2 tbs Olive Oil in place of bacon -substitute a vegetable soup mix for an onion mix -substitute dill for pepper.

I am not a chef but I like to eat onion bred. I have found the following interesting links. http://allrecipes.com/Recipe/Onion-Bread-II/Detail.aspx http://franlife.blogspot.com/2008/09/recipe-zucchini-onion-bread.html http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=665233 © ronaldinu 2008

heres one I found on Recipezaar.com I hope it helps Handmade Onion Bread Ingredients 3 cups warm water 3-4 tablespoons active dry yeast (more yeast makes it fluffier) 3 teaspoons salt 4 tablespoons vegetable oil 1/2 cup white sugar 8 cups bread flour 1 medium onion 1 tablespoon garlic, minced 1-2 tablespoon sesame seed 3 tablespoons butter Directions 1In 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. 2While 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. 3Gradually 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.) 4Place dough in a greased bowl, and turn several times to coat. Allow to rise until doubled, approximately 35 minutes. 5Punch 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. 6Shape 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. 7Bake 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.

I have a copy of an italian onion bread why not try this recipe. I hope you'll gonna like it.. Ingredients Crusty Italian bread 3 tablespoons of grated onion 2 cups of mayo 8 tablespoons of grated parm cheese Directions mix together the mayo, cheese, and onion slice the bread in half length wise spread the mixture over the bread broil until bubbly (I like it almost brown) After you've done cooking please leave a comment if you got the right instruction..Happy Cooking!

i've only tried garlic bread and i sooo love it! this sounds interesting. i also love eating onions. will try this one tomorrow=)