"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Onion bread Recipe

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This recipe for Onion bread, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Umholtz
Added: Sunday, March 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cup warm water (105-115 F)
1 tbsp sugar
1 cake fresh yeast or envelope dry yeast
4 cups all purpose flour
1/2 cup finely chopped onion
2 tsp salt
1 tsp coarse salt
dried rosemary

Directions:
Directions:
Combine water and sugar in large mixing bowl. Crumble yeast over; then stir well. Let stand until foamy and proofed, from 5 to 10 min.

Stir in 2 cups flour, blending well. Add another 2 cups flour, onion and 2 tsp salt. Transfer dough to well floured board and knead until smooth, about 20 minutes, adding more flour as necessary to prevent sticking. Place dough in well oiled bowl, turning to coat all surfaces. Cover with towel and let rise in warm draft-free area until doubled in size, about 1 hour.

Turn dough out onto oiled baking sheet. Shape into round loaf 1 inch thick. Let rise until doubled in size, about 30 min.

Preheat oven to 400F. Brush top of loaf lightly with oil. Sprinkle with coarse salt and rosemary. Bake until top is lightly browned, 20-25 min. Serve warm.

Preparation Time:
Preparation Time:
2 1/2 hrs.
Personal Notes:
Personal Notes:
Kneading 20 minutes can certainly be a gratifying experience for some masochists. However, my preference is to use an oiled kitchen aid mixing bowl initially and add ingredients to this. When the kneading stage is reached, the kitchen aid works great.

 

 

 

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