Chopped Onion Bread Recipe

Onion Bread

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Prep: 2 hrs
Cook: 60 mins
Total: 3 hrs
Servings: 24 servings
Yield: 2 loaves
Nutrition Facts (per serving)
147 Calories
2g Fat
28g Carbs
5g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 147
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 1%
Cholesterol 1mg 0%
Sodium 200mg 9%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 5g
Vitamin C 0mg 1%
Calcium 19mg 1%
Iron 0mg 2%
Potassium 63mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Onions are so good for us that we all should try and use them in more of our recipes. I love using chopped onions in breads, but if you have problems with people who don't like the sight of onions, you can always mince the onion before adding it so the dough so that it cannot be seen after the bread is baked.

Chopped onion bread is a great dinner bread that goes with just about every kind of meal, from soups to roasts. Leftover slices can also be made into delicious toast and grilled cheese sandwiches.


  • 1 cup milk, room temperature

  • 3/4 cup warm water, 95 F to 110 F

  • 3 tablespoons sugar

  • 1 1/2 tablespoons active dry yeast

  • 1 1/2 tablespoons vegetable oil

  • 2 teaspoons salt

  • 1/2 tablespoon garlic powder, optional

  • 1/2 cup chopped onion

  • 6 cups bread flour

Steps to Make It

  1. Mix milk, water, sugar, yeast, oil, and salt in large bowl. Add garlic, if desired, and chopped onions. Mix in 1 cup of flour at a time until a stiff dough is formed. You may or may not use the full amount of flour depending on your ingredients and other factors. Turn dough out onto floured board and knead for about 8 minutes.

  2. Put dough in greased bowl. Flip dough over inside bowl so that the top of the dough is also greased. Cover with clean kitchen cloth or plastic wrap and let sit in warm, draft-free place for 45 minutes or until double in size. Punch down. Turn dough out onto floured board and knead for about 5 minutes. Cut dough into 2 equal parts. Form parts into bread loaves.

  3. Grease 2 bread pans and place dough loaves in them. Cover and let rise in warm, draft-free place for about 45 minutes or until doubled. Optional: To get a glossy coating on the bread, brush egg white on the tops of the dough loaves before placing them in the oven. Bake at 350 F for about 1 hour. Turn loaves out and let cool on rack. When completely cool, loaves can be bagged and frozen for later.

Bread Baking Tips:

You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk.

There is a milk to dry milk powder conversion table. Use it to figure out how much dry milk to add to the water when replacing the milk in the recipe.

Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1 1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.

Store flour properly to keep it from spoiling.