Recipe by Donna M.
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.
Top Review by Craig Shrum
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.
- 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
Directions See How It's Made
- 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.