Toasted Onion Bread
Why this recipe? You can see baked onions embedded in this delicious two pound loaf of Onion Bread! The no yeast recipe also features poppy seeds and black pepper to enhance its flavor and make it unique from other onion breads. Adapted from my favorite bread machine recipe, this onion bread is perfect for Fall weather and homemade soup!
The Flip: (per serving)
- Added lightly toasted onions which increased the onion flavor
- Replaced white sugar with brown sugar
- Added poppy seeds and black pepper
- Cut out 1/2 tsp of salt removing 1180mg of sodium!
- Removed 1 tbsp of butter saving 11g of fat and 102 calories
My thoughts:
- This bread does not require yeast—making it easy to prepare and bake. I am confident that my son in college will have no trouble making this bread on a weekend!
- I lightly toasted the dried onions, so this recipe is packed full of flavor.
- This bread is excellent for paninis or grilled sandwiches (thinly sliced)!
Ingredients: (makes 2 lb loaf)
- 4 cups Flour
- 1 1/2 Tbsp Brown Sugar, packed
- 1/2 tsp salt
- 1/2 cup dried chopped Onions, lightly toasted (over medium heat in small skillet)
- 1/2 tsp Onion Powder
- 1 tsp Black Pepper
- 1 tsp Poppy Seeds
- 1/2 Tbsp Baking Powder
- 1/2 Tbsp Baking Soda
- 1 1/2 cup Water
- 2 tsp white Vinegar
- 1 Tbsp Butter, melted
- In large mixing bowl; combine flour, brown sugar, salt, onions, onion powder, black pepper, poppy seeds, baking powder and baking soda. Mix.
- In measuring cup; combine water and vinegar. Add to dry mixture. Mix until dry mixture is moist.
- Turn dough out onto floured surface. Knead for two to three minutes (don't over knead!).
- Shape dough into round (about 2 inches high). Place dough on non stick baking sheet (pizza pan works well). If using a regular baking sheet, flour bottom of pan so bread will not stick!
- Dip a sharp knife into flour and cut an X on top of dough.
- Bake in 400 degree oven for 40 minutes. Remove and brush with 1 tbsp of melted butter.
0 comments
What do you think?