Prep 3 hrs
Cook 45 mins
Wonderful "Old World" onion bread reminiscent of a Jewish delicatessen. A little bit of work, but worth it! You won't find bread like this in any store.
- 1 3⁄4 cups scalded milk
- 4 tablespoons butter
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 cups finely chopped onions
- 2 packages dry yeast
- 1⁄2 cup water
- 6 1⁄2 cups flour
- 1 teaspoon celery salt
- 1⁄2 teaspoon powdered sage
- Pour scalded milk over 2 Tbsp.
- of the butter, the sugar, and the salt.
- Stir until butter is dissolved.
- Sauté the onions in the rest of the butter until golden, about 10 minutes over med-low heat.
- Dissolve the yeast in the warm water.
- Add to the cooled milk mixture.
- Add the herbs to 2 cups of the flour and mix well.
- Add herb and flour mixture to the milk/yeast mixture and mix well.
- Add the onions and the remaining flour and mix thoroughly.
- Turn out onto a floured surface and knead until elastic.
- Place in a buttered bowl, cover and let rise until doubled.
- Punch down and let rise again for 30 minutes.
- Shape into loaves and place in two buttered loaf pans.
- Let rise again until doubled and bake in a 400 degree oven for 10 minutes, then bake at 350 degrees until browned and done, about 30 to 35 minutes more.
- Turn out of pans and cool on rack.
- Brush crust with butter while hot for a soft crust.
- NOTE: Also makes excellent rolls and breadsticks.
Perfection! After tasting this bread fresh from the oven with butter, try it toasted with butter, then toasted for a fried egg sandwich, then butter two slices on the outside and make a grilled cheese sandwich, then use it for eggs benedict. We ate one entire loaf the day I made it. Later, I plan on using it for French onion soup. Your recipe has destroyed my diet...thanks for a real keeper.