Recipe by duonyte
Another wonderful onion bread, somewhat simpler than one I've posted earlier. Bread is slightly moist from the onions, makes the most wonderful sandwiches and toast. From Gold Medal.
Top Review by larue816
I made this whole wheat with Bob's redmill flour, added about 4 extra tablespoons of water and a tablespoon of wheat gluten, and made the bread on the 80 minute quick bread cycle. I added just a pinch more yeast also, and subbed spike seasoning for half the salt. I also added a tablespoon of dried rosemary. I put the onions in 5 minutes into the KNEAD cycle. I know, lots of alterations. This bread is PHENOMENAL. It rose high, didn't fall, and I am drooling and want to eat the whole loaf! I know, TMI! :D
- 1 tablespoon butter
- 2 medium onions, sliced
- 1 1⁄4 cups water
- 1 tablespoon olive oil
- 4 cups bread flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 1⁄2 teaspoons bread machine yeast or 2 teaspoons active dry yeast
Directions See How It's Made
- Melt butter in skillet over medium-low heat. Cook onions in butter 10 to 15 minutes, stirring occasionally, until onions are brown and caramelized. Do not hurry the process. Remove from heat.
- Place all remaining ingredients in bread machine pan in the order recommended by the manufacturer.
- Set to basic cycle with medium or light crust. Add onions at beep signal or 5 to 10 minute before end of kneading cycle.
- Alternatively, use dough cycle. Remove dough at end of cycle, shape as desired, place on cornmeal-sprinkled baking sheet and let rise. Bake for app. 30 to 40 minutes in a 400 deg. oven. Exact time depends on shape.
- Note: I generally substitute one cup of whole wheat or rye flour for one cup of the bread flour. Rye is particularly excellent.