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    You are in: Home / Recipes / Sourdough Onion Herb Bread Recipe
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    Sourdough Onion Herb Bread

    Sourdough Onion Herb Bread. Photo by Deb's Recipes

    1/2 Photos of Sourdough Onion Herb Bread

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    3 hrs

    30 mins

    Donna M.'s Note:

    Fragrant with herbs and onion, this moist bread will become one of your favorites. I made half of my batch into bread sticks and they were wonderful. I rolled out the dough to about 1/4" thick, brushed with olive oil and sprinkled with finely shredded cheese and garlic powder. Let rise until light and bake at 400 degrees F until golden.

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    1pound ...

    Units: US | Metric

    • 1 3/4 cups proofed sourdough starter
    • 3/4 cup milk
    • 2 tablespoons sugar
    • 4 tablespoons butter
    • 1/4 cup dried potato flakes
    • 2 teaspoons salt
    • 2 tablespoons dried onion flakes
    • 2 teaspoons dried mixed italian seasoning
    • 4 cups unbleached all-purpose flour


    1. 1
      Add all ingredients to bread machine in the order recommended by the manufacturer.
    2. 2
      Select dough cycle, but remove from machine at the end of the kneading and do not let dough rise in machine.
    3. 3
      Turn dough out onto lightly floured board and shape into two loaves.
    4. 4
      Place into greased bread pans and spray tops with non-stick cooking spray.
    5. 5
      Cover and let rise in a warm place until light.
    6. 6
      Patience here, as this can take several hours (usually 2 1/2 to 3).
    7. 7
      Bake at 350° F for about 30 minutes, or until golden brown.
    8. 8
      Remove from oven and turn out of pans onto wire rack to cool.
    9. 9
      Brush tops of loaves with butter while still hot.
    10. 10
      Recipe can also be made without a bread machine, using conventional methods.

    Ratings & Reviews:

    • on September 22, 2009


      LOVED the idea behind this! I will admit that I cheated. Instead of using ONLY sourdough starter, I did use some yeast, HOWEVER, this is because I used my starter that I started with commercial yeast, so I don't know that I entirely consider this "cheating". Also, I used fresh diced onions as I do not have dehydrated onions (an abundance of onions, just not a dehydrator in sight to utalize). I have not actually eatten it yet (its in the oven), but I will come back and update once I do. Thanks for the base recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 08, 2006


      Great taste and texture! The loaf is savory and delicious with a soft springy interior and a nice crisp crust. I've successfully baked it upon a pizza stone shaped into an artisan-style loaf as well as in 8.5x4.5" bread pans per recipe instructions. The chef's bread sticks sound very yummy and will be next ~ Thanks Donna for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 11, 2005


      Excellent, I loved it. This is a very tasty (not overwhelming) herbed bread. I am eating it warm right now and I love it. The perfect amount of seasoning. This made 2 small loafs in regular size loaf pans, next time I want to make 1 loaf and the breadsticks suggested by the chef. Thanks Donna, this is a definate keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sourdough Onion Herb Bread

    Serving Size: 1 (802 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1259.2
    Calories from Fat 259
    Total Fat 28.8 g
    Saturated Fat 17.0 g
    Cholesterol 73.8 mg
    Sodium 2546.2 mg
    Total Carbohydrate 216.5 g
    Dietary Fiber 7.6 g
    Sugars 15.2 g
    Protein 30.0 g

    The following items or measurements are not included:

    sourdough starter

    italian seasoning

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