1/1 Photo of French Onion Bread
2 hrs 30 mins
Elise's Kitchen's Note:
The idea for this loaf was born because I had an extra packet of dry french onion soup mix in my pantry that needed to be used. It was left over from a pot roast recipe I put together a few months ago. The idea is simple. Take the packet of soup mix and dump it into a standard bread dough. The soup mix really adds a great taste to the bread. I have to admit, I did feel a bit silly putting soup mix in a bread recipe. Adding soup mixes to recipes is a very Minnesotan thing to do. I'm not sure what I was going for with the shape of the loaf. I just felt like playing with my food. I wish I hadn't cut the cross in the top. My knife wasn't sharp enough to do it right. Replicating this look is simple. Use a third of the dough to make braids and shape the rest into a ball. Then ring the braids around the outside of the ball. I cut up the bread and served it with the Slow-Roasted Cumin and Garlic Pork that I made last night. The onion flavor in the bread worked so well with the pork. Major drool factor!
My Private Note
Units: US | Metric
- 3 1/2 cups whole wheat flour
- 2 cups warm water
- 1 (1/4 ounce) packet dry active yeast
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1 (1 1/4 ounce) package French onion soup mix
- 1 teaspoon salt
- 1Add Sugar and Yeast to one of the cups of Warm Water. Stir gently and set aside for five minutes, allowing yeast to get foamy and bubbly.
- 2In a large bowl, combine Flour, Soup Mix, Salt, and mix together to combine.
- 3Make a well in the center of the flour and add Yeast mixture, the other cup of Warm Water, and Olive Oil. Bring together with hands until dough begins to form.
- 4Turn out dough onto floured surface and knead for 10 minutes. Place dough in an oiled bowl, cover with saran wrap, and set a side to rest for an hour and a half or until doubled in size.
- 5When dough has rested, preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- 6Remove dough from bowl and work into desired shape. Place on baking sheet, cover, and let rest for another 45 minutes to an hour.
- 7Uncover dough and brush top with egg wash. Put in oven.
- 8Let loaf bake at 400 degrees for the first 15 minutes, then turn down oven to 350 degrees for the last fifteen minutes.
- 9Remove bread and let cool on rack before eating.
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Nutritional Facts for French Onion Bread
Serving Size: 1 (1047 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2381.6
- Calories from Fat 391
- Total Fat 43.4 g
- Saturated Fat 7.3 g
- Cholesterol 186.0 mg
- Sodium 18057.7 mg
- Total Carbohydrate 445.0 g
- Dietary Fiber 59.7 g
- Sugars 23.5 g
- Protein 79.3 g