A Tradition in Family Baking

Onion Bread

4.0 from 1 reviews
Onion Bread
A light, tender white bread with a rich fresh onion flavor. The slash on top gives these easy-to-make loaves a special look. Makes great sandwiches or slice thick and grill for Texas toast.

THIS RECIPE MAKES 2 LOAVES
Ingredients
  • 2 cups Water
  • 2 Eggs
  • ⅓ cup Shortening
  • 7 cups Bread Flour
  • 2 tsp Salt
  • ⅓ cup Sugar
  • ½ cup Fresh onion, finely chopped
  • 4+1/2 tsp Active Dry Yeast

Egg Wash
  • 1 Egg, slightly beaten
  • 1 TBSP Water
Instructions
  1. In large mixer bowl, combine 3 cups flour, yeast, onion, sugar, and salt; mix well. Heat 2 cups water and shortening until very warm (120°-130º F; shortening does not need to melt). Add to flour mixture. Add 2 eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about 30 minutes.

  2. Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9 x 5-inch bread pans. Cover; let rise until indentation remains after touching, about 40 minutes. Prepare Egg Wash- Combine 1 slightly beaten egg and 1 TBSP water; brush loaves. With sharp knife, carefully make a slash ½-inch deep lengthwise down center of each loaf. Bake in preheated oven at 375ºF for 35 to 40 minutes until golden brown. Remove from pans; cool.

  3. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.
 

1 Comment
  1. I found this recipe on one of the Red Star yeast packages several years ago. After I made it I lost it and have looked for it since then. I made several small loaves and took them to work. I got raves on it and the bread only lasted a few minutes. It is great just plain, but also adds greatly to about any type of sandwich maybe with the exception of P&J…lol.

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