Community Pick
Caramelized Onion Bread (Bread Machine)
photo by duonyte
- Ready In:
- 3hrs 30mins
- Ingredients:
- 8
- Yields:
-
2 lb. loaf
- Serves:
- 16
ingredients
- 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
- 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.
Questions & Replies
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Reviews
-
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
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We loved the flavor of this bread even though I thought the onions would have been more of a star in the finished product. I probably didn't use enough of them. I also used vadalias which gave the bread a sweet taste. Since this was the first time I had ever used the bell to add anything to the dough, I paniced and thought I had missed the ding. So I added the onions as it turned out only 5 minutes before the bell went off. Now I know that bell goes of 75 minutes after I press the start button. I used unbleached bread flour and did not replace any of it with rye. I think the top of the bread didn't rise due to old yeast, no fault of the recipe. I served it with ratatouille on couscous and crab cakes. Made for a great meal! Made for Ramadan tag.
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I took your suggestion about substituting rye flour for part of the bread flour, & the bread was outstanding! This loaf was just for the 2 of us this time around, but I look forward to sharing it with guests! Definitely a keeper of a recipe, & it's going into my favorites book! Thanks for sharing it! [Tagged & made in Please Review My Recipe]
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I'm not giving this bread a star rating because it didn't work for me at all, so I know I somehow messed up this well-regarded recipe. I read the reviews & knew this bread would overflow my ABM, so I used the ABM thru the add of the caramelized onions & 2nd knead cycle. My plan was to remove the dough .. place it in an oiled, oblong, lrg & deep Pyrex baking dish for the 2nd rise .. & then bake it in the oven. My prob was the dough was very stiff & the caramelized onions didn't fully mix into it. I tried mixing them in by hand, but that didn't work well either. I eventually abandoned the effort & the bread rose nicely. I cut slits in the top surface & baked it at an oven temp of 375F til nicely brown & tested done. Altho well-flavoured from the onions, the dough was very dense & most of the onions fell away when it was sliced. I'd welcome any advice on what mistake(s) I might have made so I can give it a 2nd effort after the holidays.
see 17 more reviews
Tweaks
-
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
-
I took your suggestion about substituting rye flour for part of the bread flour, & the bread was outstanding! This loaf was just for the 2 of us this time around, but I look forward to sharing it with guests! Definitely a keeper of a recipe, & it's going into my favorites book! Thanks for sharing it! [Tagged & made in Please Review My Recipe]
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!